Traditional Chinese medicine composition with liver nourishing and protecting effects and preparation method of traditional Chinese medicine composition
A composition and technology of traditional Chinese medicine, applied in the field of liver-nourishing and liver-protecting traditional Chinese medicine composition and its preparation, can solve the problems of large side effects and strong dependence of western medicine, and achieve good therapeutic effect
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[0026] A liver-nourishing and liver-protecting traditional Chinese medicine composition for the above-mentioned people prepared by the present invention comprises the following steps:
[0027] Jianghang Baishao, Curcuma, Sanleng, Ziheche, Gallinacea, Salvia, Licorice, Ligustrum lucidum, Eclipta, Hawthorn, Hemp Seed, Artemisia annua, Capillaris, Gardenia, Gentiana, Soil Poria cocos is mixed and crushed;
[0028] Put the pulverized mixture into a steamer for heat treatment, and the heat treatment in this embodiment is steaming;
[0029] Mix and break up the comfrey, put them in a steamer and steam them until they cool down;
[0030] Add starter to the cooled composition to ferment and then dry;
[0031] soaking the dry composition to obtain a filtrate;
[0032] Extract the filtrate to obtain the extract.
[0033] In this embodiment, the cooking time is 10-15 minutes, and the fermentation includes adding a starter for fermentation. The starter in this embodiment is red yeast ...
Embodiment 1
[0051] Put 10 parts of Hangbai Shao, 8 parts of Curcuma, 8 parts of Sanleng, 10 parts of Ziheche, 8 parts of Gallinarum, 10 parts of Salvia miltiorrhiza, 10 parts of licorice, 8 parts of Ligustrum lucidum, 8 parts of Eclipta, and 7 parts of hawthorn. 7 parts of hemp seed, 9 parts of Artemisia annua, 10 parts of capillary, 6 parts of gardenia, 3 parts of gentian, 10 parts of Smilax, steamed in a steamer for 10 minutes;
[0052] Crush 8 parts of comfrey and put them into a steamer, steam the composition in the steamer and cool it down;
[0053] Add red yeast ferment to the cooled composition for fermentation, the amount of red yeast ferment added is 1 / 4 to 1 / 3 of the weight of the cooled composition, the fermentation temperature is 36 degrees, and the fermentation is completed and dried;
[0054] After the dried composition was soaked in alcohol for 4 hours, the dregs were filtered off to obtain a filtrate, and the filtrate was evaporated to dryness under reduced pressure under ...
Embodiment 2
[0056] Using the same method as in Example 1, the difference is that 11 parts of Hangbai Shao, 9 parts of Curcuma, 9 parts of Sanleng, 12 parts of Ziheche, 9 parts of Chicken Neijin, 11 parts of Salvia miltiorrhiza, 12 parts of licorice, and Ligustrum lucidum 10 parts, 10 parts of Eclipta, 8 parts of Hawthorn, 8 parts of Hemp Seed, 11 parts of Artemisia annua, 11 parts of Capillaris, 8 parts of Gardenia, 4 parts of Gentiana, 12 parts of Smilax, 9 parts of Comfrey;
[0057] The cooking time is 15 minutes, and the temperature for evaporation under reduced pressure is 60°C.
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