Processing method of polygonatum kingianum decoction pieces

Abstract

The invention provides a processing method of polygonatum kingianum decoction pieces, and relates to the technical field of processing of polygonatum kingianum decoction pieces. The processing method mainly comprises the following steps: soaking the polygonatum kingianum yellow wine in an ice-water bath, carrying out pressure-boosting variable-temperature soaking by adopting a mixed solution fermented by mixing lemon peel with a kombucha solution, drying, mixing with the soaked mixed solution, infiltrating, carrying out vacuum drying, drying after steaming, carrying out microwave drying and the like. The defects in the prior art are overcome, the number of times of steaming is effectively reduced, meanwhile, reduction of irritant substances is guaranteed, the content of polygonatum sibiricum polysaccharide is reserved, and the quality of the decoction pieces is comprehensively improved.

Description

Technical Field

[0001] This invention relates to the field of processing technology for Polygonatum odoratum slices, specifically to a processing method for Polygonatum odoratum slices. Background Technology

[0002] Polygonatum is a general term for plants in the genus Polygonatum of the Liliaceae family, encompassing several varieties, such as *Polygonatum yunnanense*, *Polygonatum multiflorum*, and *Polygonatum chinense*. *Polygonatum yunnanense*, as a type of Polygonatum, has similar effects to other Polygonatum species, including tonifying qi and nourishing yin, strengthening the spleen, moistening the lungs, and benefiting the kidneys. Clinically, it can be used to treat symptoms such as spleen and stomach qi deficiency, dry cough due to lung deficiency, and insufficient essence and blood. Furthermore, its pleasant taste and sweet flavor make it suitable for long-term consumption, making it a valuable food and medicine.

[0003] Similar to common Polygonatum, Yunnan Polygonatum also has a certain degree of irritation, requiring specific processing to remove these irritants. The irritating components in raw Yunnan Polygonatum are mainly saponins, such as diosgenin. Excessive intake of these components can cause poisoning reactions such as nausea, vomiting, and diarrhea. Therefore, Polygonatum generally needs to be processed to convert diosgenin into diosgenin aglycones, thereby reducing its irritation. Diosgenin aglycones, as precursors to steroid hormones, possess anti-inflammatory, anti-tumor, and antioxidant activities. Processing increases their content, not only reducing the irritation of raw Polygonatum (such as numbness of the mouth and tongue, and throat discomfort) but also enhancing its efficacy and improving the safety of its use.

[0004] Existing processing methods for Polygonatum include steaming, wine steaming, and wine stewing. The number of steaming and drying times is also inconsistent. The traditional "nine steamings and nine processings" refers to nine steamings, while now it mostly refers to multiple steamings, without adhering to a fixed number. However, as the number of steamings increases, the appearance of Polygonatum slices becomes more perfect, and the irritating components are further reduced. But with the increase in processing techniques, the main active ingredient, Polygonatum polysaccharide, is also lost. Furthermore, with the increase in the number of steamings, the content of 5-hydroxymethylfurfural (5-HMF) in the slices also increases. Since 5-HMF itself has a certain degree of irritation, the increase in 5-HMF in Polygonatum slices will to some extent reduce the quality of the final slices. Therefore, designing a new processing method for Polygonatum from Yunnan to improve the quality of the final slices is an important research direction at this stage. Summary of the Invention

[0005] To address the shortcomings of existing technologies, this invention provides a processing method for Polygonatum odoratum slices, which effectively reduces the number of steaming processes while ensuring a reduction in irritating substances, retaining the content of Polygonatum odoratum polysaccharides, and comprehensively improving the quality of the slices.

[0006] To achieve the above objectives, the present invention provides the following technical solution: A method for processing slices of Polygonatum odoratum, the method comprising the following steps: (1) Pretreatment of medicinal materials: Take fresh rhizomes of Polygonatum yunnanense, remove impurities and wash them, soak them in a rice wine ice water bath for 2-4 hours, then take them out and dry them at 45-55℃ until the moisture content is 20%-25%, and cut them into 2-4mm Polygonatum slices for later use. (2) Preparation of the mixture: The mixture was fermented with lemon peel and kombucha liquid, then boiled and sterilized, then pressed and filtered. The pH of the filtrate was adjusted to 5.5-6.0, and the alcohol content was adjusted to 10%vol-15%vol to obtain the mixture for use. (3) Polygonatum pressure treatment: Place the Polygonatum slices from step (1) into the mixed solution, then adjust the pressure to 0.5-0.6 MPa, and raise the temperature to 45-50℃, 80-90℃ and 105-110℃ in sequence, keep warm and soak for 10-30 minutes each, then take them out and let them cool before separating to obtain the soaking solution and pretreated Polygonatum slices; (4) Mixing treatment: The pre-treated Polygonatum slices are initially dried to obtain initially dried Polygonatum slices. The initially dried Polygonatum slices are mixed with the soaking liquid and then vacuum dried to obtain mixed Polygonatum slices for later use. (5) Steaming and drying treatment: Place the mixed Polygonatum slices in a steamer and steam at 85-90℃ for 30-45 minutes. Collect the steamed medicinal juice to obtain steamed Polygonatum slices for later use. (6) Drying treatment: The steamed Polygonatum slices are microwave dried to a moisture content of 20%-25%, and then the medicinal juice is sprayed on the surface and dried to obtain Polygonatum slices from Yunnan.

[0007] Preferably, the specific preparation method of the mixture in step (2) includes the following steps: S1-1. Soak lemon peel in warm salt water at 45-50℃ for 15-20 minutes, then rinse it clean and tear it into pieces to obtain lemon peel pieces for later use. S1-2. Mix lemon peel pieces and kombucha liquid at a mass ratio of 1:3-5 and ferment for 7-10 days to obtain mixed fermented material for later use. S1-3. Heat the mixed fermentation material to a boil and keep it warm for 20-30 minutes. Then filter it while it is hot, let the filtrate cool, adjust the pH to 5.5-6.0, and add ethanol to adjust the alcohol content to 10%vol-15%vol to obtain the mixed solution.

[0008] Preferably, the sodium chloride content of the warm brine in step S1-1 is 10%-12%.

[0009] Preferably, the fermentation conditions in steps S1-2 are: adjusting the pH to 4.5-5 and performing aeration fermentation at a temperature of 25-30°C.

[0010] Preferably, in step (3), the mass ratio of Polygonatum odoratum tablets to the mixed liquid is 1:1-2.

[0011] Preferably, in step (3), the time for soaking the Polygonatum slices at 45-50℃ is 25-30 min; the time for soaking at 80-90℃ is 20-25 min; and the time for soaking at 105-110℃ is 10-12 min.

[0012] Preferably, the preliminary drying method in step (4) is drying at a temperature of 40-50℃, and the vacuum pressure of vacuum drying is 0.07-0.08Mpa, and the drying temperature is 50-60℃.

[0013] Preferably, the power of microwave drying in step (6) is 0.5kW.

[0014] Preferably, the temperature at which the medicinal juice is sprayed onto the surface and then dried in step (6) is 45-55°C.

[0015] This invention provides a processing method for Polygonatum odoratum slices, which has the following advantages compared with the prior art: This invention employs an initial soaking of *Polygonatum yunnanense* in a rice wine ice-water bath, followed by a soaking and processing with a mixture of lemon peel and kombucha fermented liquid. Through pressurized and temperature-controlled treatment and subsequent steaming, the content of saponins and other irritating substances in *Polygonatum yunnanense* is effectively reduced while maintaining the content of polysaccharides. Furthermore, the generation of 5-HMF during subsequent processing is reduced, comprehensively improving the quality of the final processed slices and reducing the overall processing time. This provides a promising direction for the industrial processing of *Polygonatum yunnanense* slices. Attached Figure Description

[0016] Figure 1 This is a schematic diagram of the prepared Polygonatum odoratum slices according to an embodiment of the present invention; Figure 2 This is a schematic diagram of the Polygonatum yunnanense slices prepared in Comparative Example 1 of the present invention; Figure 3 This is a schematic diagram of the Polygonatum yunnanense slices prepared in Comparative Example 2 of the present invention; Figure 4 This is a schematic diagram of the Polygonatum yunnanense slices prepared in Comparative Example 3 of the present invention; Figure 5 This is a schematic diagram of the Polygonatum yunnanense slices prepared in Comparative Example 4 of the present invention; Figure 6 This is a schematic diagram of the Polygonatum yunnanense slices prepared in Comparative Example 5 of the present invention; Figure 7 This is a schematic diagram of the Polygonatum yunnanense slices prepared in Comparative Example 6 of the present invention; Figure 8 This is a schematic diagram of the sliced ​​fresh Polygonatum yunnanense that was directly dried at 45°C in the control group of this invention; Figure 9 The bar chart shows the diosgenin content of each group of medicinal slices in the embodiments and comparative examples of the present invention; Figure 10 The bar chart shows the polysaccharide content of each group of medicinal slices in the embodiments and comparative examples of this invention; Figure 11 The bar chart shows the 5-HMF content of each group of medicinal slices in the embodiments and comparative examples of the present invention. Detailed Implementation

[0017] To make the objectives, technical solutions, and advantages of the embodiments of the present invention clearer, the technical solutions of the embodiments of the present invention will be clearly and completely described below in conjunction with the embodiments of the present invention. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of the present invention.

[0018] The Shaoxing wine used below was purchased from Kuaijishan Shaoxing Wine Co., Ltd., with an alcohol content of 14% vol. The kombucha liquid was Meiyisong kombucha liquid.

[0019] The specific preparation of the mixture is as follows: 1. Preparation of Mixture A: (1) Take fresh lemon peel and soak it in 50℃ warm salt water (10% sodium chloride solution) for 20 minutes. Then rinse it clean and tear it into pieces to obtain lemon peel pieces for later use. (2) Mix lemon peel pieces and kombucha liquid at a mass ratio of 1:5, adjust the pH to 4.5, and ferment at 25-30℃ for 8 days under ventilation conditions to obtain mixed fermented material for later use; (3) Heat the mixed fermentation material to boiling and keep it warm for 25 minutes. Then filter it while it is hot, let the filtrate cool, adjust the pH to 5.5-6.0, and add ethanol to adjust the alcohol content to 14% to obtain mixed solution A.

[0020] 2. Preparation of Mixture B: (1) Take fresh lemon peel, rinse it clean, and then tear it into pieces to obtain lemon peel pieces for later use; (2) Mix lemon peel pieces and kombucha liquid at a mass ratio of 1:5, adjust the pH to 4.5, and ferment at 25-30℃ for 8 days under ventilation conditions to obtain mixed fermented material for later use; (3) Heat the mixed fermentation material to boiling and keep it warm for 25 minutes. Then filter it while it is hot, let the filtrate cool, adjust the pH to 5.5-6.0, and add ethanol to adjust the alcohol content to 14% to obtain mixed solution B.

[0021] 3. Preparation of mixture C: (1) Take fresh lemon peel and soak it in 50℃ warm salt water (10% sodium chloride solution) for 20 minutes. Then rinse it clean and tear it into pieces to obtain lemon peel pieces for later use. (2) Add lemon peel pieces to 5 times the volume of water, heat to boiling and keep warm for 25 minutes, then filter while hot, let the filtrate cool, adjust the pH to 5.5-6.0, and add ethanol to adjust the alcohol content to 14% to obtain mixture C. Example:

[0022] Processing of Polygonatum odoratum slices: (1) Take fresh rhizome of Polygonatum yunnanense, remove impurities and wash it clean. Soak it in a rice wine ice water bath for 3 hours, then take it out and dry it at 50℃ until the moisture content is 25%. Cut it into 2-4 mm Polygonatum slices for later use. (2) Place the Polygonatum slices from step (1) into the mixed solution A, then adjust the pressure to 0.5 MPa, raise the temperature to 50°C and keep it warm for 25 minutes, then continue to raise the temperature to 85°C and keep it warm for 25 minutes, then raise the temperature to 110°C and keep it warm for 10 minutes, then take it out and let it cool before separating it to obtain the soaking solution and the pretreated Polygonatum slices. (3) The pretreated Polygonatum slices were initially dried at 45°C to obtain initially dried Polygonatum slices. The initially dried Polygonatum slices were mixed with the soaking liquid and then the pressure was adjusted to 0.07 MPa and the temperature was adjusted to 55°C for vacuum drying to obtain mixed Polygonatum slices for later use. (4) Place the mixed Polygonatum slices in a steamer and steam at 85°C for 45 minutes. Collect the steamed medicinal juice to obtain steamed Polygonatum slices for later use. (5) The steamed Polygonatum slices were microwave-dried at a power of 0.5kW until the moisture content was 25%. Then the medicinal juice from step (4) was sprayed onto the surface of the Polygonatum slices and dried at 50°C to obtain Yunnan Polygonatum slices.

[0023] Comparative Example 1:

[0024] Processing of Polygonatum odoratum slices: The specific processing method is the same as in Example 1, except that mixture A is replaced with mixture B.

[0025] Comparative Example 2:

[0026] Processing of Polygonatum odoratum slices: The specific processing method is the same as in Example 1, except that mixture A is replaced with mixture C.

[0027] Comparative Example 3:

[0028] Processing of Polygonatum odoratum slices: The specific processing method is the same as in Example 1, except that mixture A is replaced with rice wine.

[0029] Comparative Example 4:

[0030] Processing of Polygonatum odoratum slices: The specific processing method is the same as in Example 1, except for step (2); The specific steps (2) are as follows: Place the Polygonatum slices from step (1) into the mixed solution A, heat it to 50°C and keep it warm for 25 minutes, then continue to heat it to 85°C and keep it warm for 25 minutes, then heat it to 110°C and keep it warm for 10 minutes, then take it out, let it cool and separate it to obtain the soaking solution and the pretreated Polygonatum slices. Comparative Example 5:

[0031] Processing of Polygonatum odoratum slices: The specific processing method is the same as in Example 1, except for step (2); The specific steps (2) are as follows: Place the Polygonatum slices from step (1) into the mixed solution A, then adjust the pressure to 0.5 MPa, raise the temperature to 85°C and keep it warm for 60 minutes, then take it out and let it cool before separating it to obtain the soaking solution and the pretreated Polygonatum slices. Comparative Example 6:

[0032] Nine-times-steamed and nine-times-processed Yunnan Polygonatum slices: (1) Take fresh rhizome of Polygonatum yunnanense, remove impurities and wash it, then dry it at 45℃ until the moisture content is 20%, cut it into thin slices of 2-4mm, soak it in water for 12 hours, change the water 2-3 times in between, remove the mucus, and obtain Polygonatum yunnanense slices for later use. (2) Soak the Polygonatum slices in rice wine, seal and soak for 10 hours, then take them out and steam them in a steamer at 85°C for 6 hours, then take them out and dry them at 45°C to complete the first steaming and drying process. (3) Place the dried Polygonatum slices from the first steaming process in a steamer and steam at 85°C for 6 hours, then remove them and dry them at 45°C to complete the second steaming and drying process. (4) Repeat steps (2) and (3) above and collect the medicinal juice from each steaming until the steaming and drying is carried out 9 times (before the odd number of steamings except the 9th steaming, the herbs are soaked in rice wine for 10 hours). After the last steaming, the collected medicinal juice is used to moisten the Polygonatum slices and then dried to obtain Yunnan Polygonatum slices.

[0033] Detection:

[0034] Eight-year-old *Polygonatum yunnanense* harvested from the same batch were selected as experimental materials, and different *Polygonatum yunnanense* slices were prepared using the methods described in the above examples and comparative examples 1-6, respectively. 1. The appearance of the prepared Polygonatum sibiricum slices from each of the above groups was examined, specifically as follows: Figures 1-7 As shown, the overall color of Example 1, Comparative Examples 1-3 and Comparative Example 6 is darker and has better gloss, while the overall color of the Polygonatum yunnanense slices prepared in Comparative Examples 4 and 5 is lighter.

[0035] 2. The contents of diosgenin, polygonatum polysaccharide, and 5-HMF in each group of Polygonatum yunnanense slices were detected, and slices of fresh Polygonatum yunnanense that were directly dried at 45℃ were used as the control group (e.g., Figure 8 (As shown), the specific results are shown in the following table and Figure 9-11 As shown:

[0036] As shown in the table above, the diosgenin content of the Yunnan Polygonatum slices prepared by the method of the example is significantly increased, and the corresponding diosgenin decomposition is more significant. Compared with the control group, the diosgenin content is effectively reduced, which to some extent reduces the "numbing" phenomenon of the slices and inhibits the formation of 5-HMF. It also significantly retains the content of Polygonatum polysaccharides, thus comprehensively improving the quality of Yunnan Polygonatum slices. Compared with comparative examples 1-3, it can be seen that the use of mixed solution A for soaking and processing can inhibit the formation of 5-HMF to a certain extent and retain a higher content of Polygonatum polysaccharides.

[0037] The above embodiments are only used to illustrate the technical solutions of the present invention, and are not intended to limit it. Although the present invention has been described in detail with reference to the foregoing embodiments, those skilled in the art should understand that modifications can still be made to the technical solutions described in the foregoing embodiments, or equivalent substitutions can be made to some of the technical features. Such modifications or substitutions do not cause the essence of the corresponding technical solutions to deviate from the spirit and scope of the technical solutions of the embodiments of the present invention.

Claims

1. A processing method of Rhizoma Polygonati Odorati, characterized in that, The processing method comprises the following steps: (1) medicinal material pretreatment: taking fresh rhizome of Yunnan polygonatum, removing impurities and washing, using yellow rice wine ice water bath soaking treatment 2-4h, then take out 45-55℃ drying to moisture content in 20%-25%, cutting into 2-4mm polygonatum piece for standby; (2) preparation of mixed liquor: after fermentation treatment using lemon peel mixed black tea fungus liquor, cook and sterilize, then press filter, adjust the pH of filtrate to 5.5-6.0, and adjust the alcoholicity to 10%vol-15%vol, get mixed liquor for standby; (3) polygonatum pressure increasing treatment: the polygonatum piece in step (1) is placed in the mixed liquor, and the pressure is adjusted to 0.5-0.6Mpa, and then the temperature is increased to 45-50℃, 80-90℃ and 105-110℃ in turn, each for 10-30min, then take out and air cool, then separate, get the infiltration liquid and pretreated polygonatum piece; (4) mixing treatment: the pretreated polygonatum piece is preliminarily dried to get preliminarily dried polygonatum piece, then the preliminarily dried polygonatum piece is mixed with the infiltration liquid, and then vacuum dried to get mixed polygonatum piece for standby; (5) steaming and drying treatment: the mixed polygonatum piece is placed in a steamer and steamed at 85-90℃ for 30-45min, and the steamed medicinal juice is collected to get steamed polygonatum piece for standby; (6) drying treatment: the steamed polygonatum piece is dried by microwave to moisture content of 20%-25%, then the medicinal juice is sprayed on the surface and dried to get Yunnan polygonatum decoction piece.

2. The method of claim 1, wherein: The specific preparation method of the mixed liquor in step (2) comprises the following steps: S1-1, the lemon peel is soaked in 45-50℃ warm salt water for 15-20min, then washed, torn into pieces, and get lemon peel pieces for standby; S1-2, the lemon peel pieces and black tea fungus liquor are mixed according to the mass ratio of 1:3-5, then fermented for 7-10d to get mixed fermentation material for standby; S1-3, the mixed fermentation material is heated to boiling, then kept for 20-30min, then filtered while hot, the filtrate is cooled, the pH is adjusted to 5.5-6.0, and ethanol is added to adjust the alcoholicity to 10%vol-15%vol, to get mixed liquor.

3. The method of claim 2, wherein: The sodium chloride content of the warm salt water in step S1-1 is 10%-12%.

4. The method of claim 2, wherein: The fermentation conditions in step S1-2 are that the pH is adjusted to 4.5-5, and the ventilation fermentation is carried out at 25-30℃.

5. The method of claim 1 wherein: The mass ratio of the polygonatum piece to the mixed liquor in step (3) is 1:1-2.

6. The method of claim 1 wherein: The time for the polygonatum piece to be increased to 45-50℃ in step (3) is 25-30min, the time for the polygonatum piece to be increased to 80-90℃ is 20-25min, and the time for the polygonatum piece to be increased to 105-110℃ is 10-12min.

7. The method of claim 1 wherein: The drying method in step (4) is 40-50℃ drying, and the vacuum pressure for vacuum drying is 0.07-0.08Mpa, and the drying temperature is 50-60℃.

8. The method of claim 1 wherein: The microwave drying power in step (6) is 0.5kW.

9. The method of claim 1 wherein: The drying temperature in step (6) is 45-55℃.

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