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Microwave processing technology of wine-fried radix dipsaci

A processing technology, microwave technology, applied to medical preparations containing active ingredients, plant raw materials, plant/algae/fungus/moss components, etc., to achieve quantitative process indicators, high efficiency, and easy operation

Inactive Publication Date: 2019-03-15
SHAANXI UNIV OF CHINESE MEDICINE
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  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

However, there is no relevant research on the active ingredients of wine-burning Dipsacus microwave processing

Method used

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  • Microwave processing technology of wine-fried radix dipsaci
  • Microwave processing technology of wine-fried radix dipsaci
  • Microwave processing technology of wine-fried radix dipsaci

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Embodiment

[0016] 1.1 Instruments High-performance liquid chromatography (model: U3000, Thermo Fisher Scientific, Germany); ultraviolet spectrophotometer (model: UV1102, Shanghai Tianmei Scientific Instrument Co., Ltd.); ultrasonic cleaner (model: KQ-400KDE, Jiangsu Dianshanhu Town, Kunshan City, Province); Microwave Oven (Model: G80F20CN2L-B8SO, Kunshan Ultrasonic Instrument Co., Ltd.); Electronic Analytical Balance (Model: R200D, German Satorius Company); Chromatographic Column: C 18 Chromatography column (250mm × 4.6mm, 5μm, Agilent).

[0017] 1.2 Test drug Dipsacus decoction pieces, produced in Sichuan, purchased from the Second Affiliated Hospital of Shaanxi University of Traditional Chinese Medicine; loganinic acid (batch number: MUST-17030209, Chengdu Institute of Biology, Chinese Academy of Sciences); -17071004, Chengdu Institute of Biology, Chinese Academy of Sciences); Dipsacus saponin VI (batch number: MUST-17030508; Chengdu Institute of Biology, Chinese Academy of Sciences); ...

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Abstract

The invention discloses a microwave processing technology of wine-fried radix dipsaci. The processing technology comprises the steps as follows: taking 20 g of dried radix dipsaci decoction pieces, spraying 2.4 g of a yellow wine solution, performing moistening for 65 min until the yellow wine is absorbed completely, spreading the treated radix dipsaci decoction pieces on a microwave oven at the thickness of 1-2 cm, heating the radix dipsaci decoction pieces for 6 min with the firepower of 45%, and taking out and cooling the radix dipsaci decoction pieces to obtain the wine-fried radix dipsaci. Index component change is taken as an evaluation index, OD values of loganic acid, dipsacoside B and asperosaponin VI are calculated to be used as the evaluation criterion of the microwave processedproduct, moistening time, firepower, processing time and use amount of the yellow wine are taken as influence factors, and the optimal microwave processing technological condition is obtained. Compared with a traditional processing method, the microwave method has the characteristics of being quantified in process index, convenient to operate, time-saving, labor-saving, high in efficiency and thelike and can be promoted as a novel method.

Description

technical field [0001] The invention relates to the field of traditional Chinese medicine processing, in particular to a microwave processing technology of wine-cured Dipsacus. Background technique [0002] Dipsacus, the dried root of Dipsacus asper Wall.ex Henry, a perennial herb of the Dipsacaceae family, has the functions of nourishing the liver and kidney, strengthening muscles and bones, and preventing miscarriage. It is mostly used to promote fracture healing, strengthen bones and kidneys, and treat bone quality loose, etc., mainly produced in Sichuan, Yunnan, Guizhou and other places. Dipsacus mainly contains triterpenoid saponins, iridoid glycosides, alkaloids, volatile oils and other compounds. At present, 17 compounds have been isolated and identified from Dipsacus, among which Dipsacus saponin VI is the main active ingredient. The material basis for its efficacy, loganinic acid, loganin, dangyaoside, and Dipsacus saponin B are high-content iridoid glycoside compo...

Claims

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Application Information

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IPC IPC(8): A61K36/185A61K125/00
CPCA61K36/185A61K2236/10
Inventor 张祺嘉钰
Owner SHAANXI UNIV OF CHINESE MEDICINE
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