Fresh processing technology for reducing angelica sinensis polysaccharide loss

Abstract

The application discloses a kind of fresh-keeping processing technology for reducing angelica polysaccharide loss, and relates to the technical field of traditional Chinese medicinal material origin processing, comprising the following steps: S1, material selection, S2, cleaning, S3, enzyme treatment, S4, cutting, S5, subsection drying.The application combines the technical means of time-limited water washing after harvesting, time-limited enzyme treatment after cleaning, fresh-cutting and gradient temperature subsection drying organically, and produces synergistic effect, wherein the enzyme treatment can effectively inhibit the activity of polysaccharide degradation enzyme in angelica fresh root, and block the enzymatic degradation pathway of polysaccharide from the source, and the gradient temperature subsection drying can significantly reduce the thermal degradation damage of polysaccharide at high temperature while ensuring the dehydration efficiency, and the comparative experiment of the embodiment shows that the polysaccharide retention rate of angelica decoction pieces processed by the application is significantly higher than that of traditional fresh-keeping processing technology and traditional dry-cutting technology, and the polysaccharide loss is effectively reduced.

Description

Technical Field

[0001] This invention relates to the field of processing technology for Chinese medicinal materials at their place of origin, specifically a fresh processing technology to reduce the loss of polysaccharides in Angelica sinensis. Background Technology

[0002] Angelica sinensis is the dried root of Angelica sinensis, a plant in the Apiaceae family. It is mainly produced in Gansu, Yunnan, Sichuan and other places. It tastes sweet, pungent and bitter, and is warm in nature. It enters the liver, heart and spleen meridians. It is mainly used to treat various symptoms of blood deficiency, irregular menstruation, amenorrhea and dysmenorrhea. The active ingredients in Angelica sinensis mainly include volatile oils, organic acids, polysaccharides, flavonoids and amino acids. Among them, Angelica sinensis polysaccharide is one of the important active ingredients of Angelica sinensis. It has a variety of pharmacological effects such as promoting hematopoiesis, promoting blood circulation, anti-radiation, lowering blood sugar and enhancing the body's immunity.

[0003] Modern pharmacological studies have shown that Angelica polysaccharides have extremely high medicinal value in the preparation of blood-tonifying and immunomodulatory drugs. With the continuous development of biopharmaceutical manufacturing technology, drug research and development based on natural plant polysaccharides has become a hot topic. However, in the traditional processing of Chinese medicinal materials at the place of origin and the raw material processing at the front end of preparation manufacturing, Angelica polysaccharides are easily affected by enzymatic degradation and thermal degradation and are lost in large quantities, resulting in a significant reduction in the efficacy of raw materials in subsequent preparation manufacturing. Therefore, improving the processing technology of Angelica slices while they are fresh is of great practical significance for ensuring the quality of raw materials for biopharmaceutical manufacturing and improving the efficiency of preparation manufacturing.

[0004] The existing processing techniques for reducing the loss of Angelica polysaccharides while fresh have the following drawbacks:

[0005] 1. Patent document CN101235097B discloses a method and application for extracting polysaccharides from Angelica sinensis. The document states, "This invention discloses a method and application for extracting polysaccharides from Angelica sinensis. Dried Angelica sinensis is pulverized into powder using a pulverizer, placed in an extraction tank, defatted by reflux with petroleum ether, and extracted with distilled water to the defatted residue. The precipitate is obtained by alcohol precipitation and centrifugation, protein removal, acid hydrolysis, gel chromatography separation, and freeze-drying to obtain active Angelica sinensis polysaccharides. This invention also discloses the application of active Angelica sinensis polysaccharides in the preparation of drugs for treating or preventing osteoarthritis. This invention has clearly defined active components, definite efficacy, no toxic side effects, and the method is easy to implement." However, the polysaccharide extraction method in the aforementioned document typically does not involve timely enzyme inactivation after purification, and the drying method often employs single-temperature drying or natural air drying, which presents a technical problem leading to significant enzymatic degradation and loss of polysaccharides. Summary of the Invention

[0006] The purpose of this invention is to provide a fresh processing method for reducing the loss of Angelica polysaccharides, so as to solve the technical problems mentioned in the background art.

[0007] To achieve the above objectives, the present invention provides the following technical solution: a fresh processing method for reducing the loss of Angelica polysaccharides, comprising the following steps:

[0008] S1. Material selection: Select freshly harvested Angelica sinensis roots;

[0009] S2. Cleaning: Within 4 hours after harvesting fresh Angelica root, wash it with water to remove surface mud and impurities. The washing time should be controlled at 2-5 minutes. Drain the surface water.

[0010] S3. Enzyme inactivation treatment: Within 1 hour after cleaning, the cleaned fresh Angelica root is subjected to enzyme inactivation treatment.

[0011] S4. Slicing: Slice the enzyme-inactivated angelica root into slices while it is still fresh.

[0012] S5. Segmented drying: The Angelica sinensis slices are dried in segments. The first stage of drying is at a temperature of 35-45℃ until the moisture content of the Angelica sinensis slices is 45%-65%. The second stage of drying is at a temperature of 50-60℃ until the moisture content of the Angelica sinensis slices is less than 14%. The total time for segmented drying does not exceed 12 hours, thus obtaining the freshly processed Angelica sinensis slices.

[0013] Another objective of this invention is to provide an application of the above-mentioned process in the manufacture of biopharmaceuticals and pharmaceutical preparations, particularly the application of Angelica sinensis polysaccharides with high retention rates in the preparation of hematopoietic drugs and immune-enhancing drug preparations.

[0014] Preferably, the enzyme inactivation method in S3 is one of steam inactivation, hot water rinsing, or microwave inactivation.

[0015] The conditions for the steam enzyme inactivation treatment are: treatment in saturated steam at 90-100°C for 1-5 minutes;

[0016] The hot water rinsing treatment is performed by rinsing in hot water at 90-98℃ for 1-3 minutes.

[0017] The conditions for microwave enzyme inactivation treatment are: microwave power of 400-800W and treatment time of 30-90 seconds.

[0018] Preferably, the cutting method in S4 is longitudinal cutting, and the slice thickness is 2-6mm.

[0019] Preferably, in step S5, the first stage drying temperature is 40°C and the drying time is 4-8 hours, and the second stage drying temperature is 50°C and the drying time is 2-6 hours. Both the first and second stages adopt a hot air circulation drying method.

[0020] Preferably, after the first stage of drying in S5 is completed, a tempering treatment step is also included, in which the Angelica slices are left to stand at room temperature for 30-60 minutes to allow the internal moisture to redistribute before the second stage of drying is carried out.

[0021] Preferably, the process further includes the following steps: after purification in S2 and before enzyme inactivation in S3, the fresh Angelica sinensis roots with drained surface moisture are soaked in a solution containing a color-protecting agent for 5-15 minutes. The color-protecting agent is selected from one or a combination of citric acid, ascorbic acid, and L-cysteine, and the mass concentration of the color-protecting agent solution is 0.1%-1.0% to inhibit enzymatic browning during processing.

[0022] Preferably, the process further includes the following steps: after the S5 segmented drying is completed, the dried Angelica sinensis slices are vacuum packaged, and an oxygen absorber is added to the package.

[0023] Preferably, the Angelica sinensis in S1 is fresh Angelica sinensis root, harvested in autumn from the first frost to the beginning of spring of the following year.

[0024] Preferably, in the segmented drying process, the relative humidity of the medium in the first stage of drying is controlled at 50%-70%, and the relative humidity of the medium in the second stage of drying is controlled at 20%-40%.

[0025] Preferably, the color-protecting agent solution also contains calcium chloride with a mass concentration of 0.05%-0.2%.

[0026] Preferably, the angelica slices prepared using the process described in this invention have a polysaccharide content of 28% or more, more preferably 28.5% or more, and more preferably 28.9% or more.

[0027] Compared with the prior art, the beneficial effects of the present invention are:

[0028] 1. This invention organically combines post-harvest timed water washing, post-cleaning timed enzyme inactivation treatment, fresh-cutting, and gradient-temperature segmented drying techniques to produce a synergistic effect. Among them, the enzyme inactivation treatment can effectively inhibit the activity of polysaccharide-degrading enzymes in fresh Angelica sinensis roots, blocking the enzymatic degradation pathway of polysaccharides at the source. Gradient-temperature segmented drying can significantly reduce the thermal degradation damage of polysaccharides caused by high temperature while ensuring dehydration efficiency. Comparative experiments of the embodiments show that the polysaccharide retention rate of Angelica sinensis slices processed by the process of this invention is significantly higher than that of traditional fresh-processing and traditional dry-cutting processes, and polysaccharide loss is effectively reduced.

[0029] 2. After the first stage of segmented drying is completed, the present invention can further add a tempering treatment step. This step involves letting the Angelica slices stand at room temperature to allow the internal moisture to redistribute before proceeding with the second stage of drying. This can effectively improve the uniformity of drying, avoid uneven drying caused by excessive surface drying and excessive internal moisture content, thereby reducing polysaccharide thermal degradation caused by local overheating, and helping to improve the smoothness and integrity of the Angelica slices.

[0030] 3. In this invention, a color-protecting treatment step can be added after cleaning and before enzyme inactivation. This step involves soaking the fresh Angelica root in a color-protecting agent solution, which can effectively inhibit the enzymatic browning reaction during processing. Examples show that the Angelica slices after color-protecting treatment have a uniform appearance and a cross-section that is yellowish-white to light yellowish-brown. The degree of browning is significantly reduced. Further adding calcium chloride to the color-protecting solution can enhance the structural stability of the cell wall of the fresh Angelica root, which not only further improves the appearance but also helps to reduce the loss of polysaccharides during processing.

[0031] 4. This invention further controls the relative humidity of the medium during the segmented drying process and uses vacuum packaging with built-in deoxidizers to preserve the dried Angelica sinensis slices. Appropriate humidity control can effectively avoid edge cracking of the slices due to excessively rapid drying or surface quality defects due to excessively slow drying, so that the dried slices have an intact appearance and stable quality. Vacuum deoxidizer packaging can significantly slow down the absorption of moisture and degradation of effective ingredients in Angelica sinensis slices during storage, thereby effectively improving the storage stability of the product and extending its shelf life.

[0032] 5. By introducing pharmaceutical use claims, this invention clarifies the novel use of Angelica sinensis slices with high polysaccharide content prepared by this process in the preparation of blood-tonifying drugs and immune-enhancing drug formulations. Experimental data show that Angelica sinensis slices processed by the process of this invention have significantly better blood-tonifying activity than those processed by traditional processes, providing a high-quality raw material guarantee for the manufacture of biopharmaceuticals. Detailed Implementation

[0033] The technical solutions in the embodiments of the present invention will be clearly and completely described below. 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.

[0034] Example 1: A fresh processing technology for reducing the loss of Angelica polysaccharides provided by the present invention: the inhibitory effect of different enzyme inactivation treatments on the activity of polysaccharide degrading enzymes;

[0035] Experimental materials

[0036] Fresh Angelica sinensis roots from the same harvest period in Minxian County, Gansu Province were selected. The rhizome, fibrous roots and mud were removed, and the fresh Angelica sinensis roots without rot, disease, pests and mechanical damage were selected as experimental materials.

[0037] Experimental methods

[0038] Fresh angelica roots should be rinsed with water for 3 minutes within 4 hours of harvesting, drained of surface moisture, and then subjected to enzyme inactivation treatment using the following three methods within 1 hour of cleaning:

[0039] (1) Steam enzyme inactivation group: Fresh Angelica sinensis roots were placed in saturated steam at 90-100℃ for 3 minutes;

[0040] (2) Hot water blanching group: Place the fresh Angelica root in hot water at 90-98℃ for 2 minutes;

[0041] (3) Microwave enzyme inactivation group: Fresh Angelica sinensis roots were placed in a microwave device with a microwave power of 600W and a treatment time of 60 seconds;

[0042] A control group without enzyme inactivation treatment was set up. After washing, the samples were directly cut. After each group of samples were cut into slices with a thickness of 4 mm, the content of Angelica polysaccharide was determined by phenol-sulfuric acid method, and the activities of peroxidase and polyphenol oxidase were determined by spectrophotometry.

[0043] Polysaccharide content determination method: The absorbance was measured at 490 nm using the phenol-sulfuric acid method. Anhydrous glucose was used as the reference standard to plot a standard curve and calculate the polysaccharide content.

[0044] Enzyme activity assay methods: Peroxidase activity was determined by the guaiacol method, and polyphenol oxidase activity was determined by the catechol method. The enzyme inactivation effect was expressed as the enzyme activity inhibition rate (%).

[0045] Experimental results

[0046] Table 1. Effects of different enzyme inactivation treatments on enzyme activity inhibition rate and polysaccharide content.

[0047] Handling method Peroxidase activity inhibition rate (%) Polyphenol oxidase activity inhibition rate (%) Polysaccharide content (%) Uninactivated enzyme (control) 0 0 21.5 Steam inactivates enzymes 92.3 91.8 28.2 Hot water rinsing 90.6 89.5 27.6 Microwave enzyme inactivation 94.1 93.2 28.5

[0048] Furthermore, the experimental results showed that all three enzyme inactivation treatments could reduce the activity of peroxidase and polyphenol oxidase in fresh Angelica sinensis roots by more than 90%. Among them, microwave enzyme inactivation had the highest enzyme activity inhibition rate. Compared with the control group without enzyme inactivation, the polysaccharide content of the sample after enzyme inactivation treatment increased by about 6.5-7.0 percentage points. This indicates that enzyme inactivation treatment can effectively inhibit the activity of polysaccharide degrading enzymes, block the enzymatic degradation pathway of polysaccharides, and significantly improve the retention rate of Angelica sinensis polysaccharides.

[0049] Example 2: A fresh processing technology for reducing the loss of Angelica polysaccharides provided by the present invention: the effect of different drying methods on the retention rate of Angelica polysaccharides;

[0050] Experimental materials

[0051] The Angelica sinensis slices treated with microwave enzyme inactivation as described in Example 1 were used as experimental materials;

[0052] Experimental methods

[0053] The Angelica sinensis slices were dried using the following five drying methods:

[0054] (1) Traditional sun drying: air drying until the moisture content is less than 14%;

[0055] (2) Single-temperature hot air drying: 60℃ hot air circulation drying until the moisture content is less than 14%;

[0056] (3) Single-temperature low-temperature drying: 40℃ hot air circulation drying until the moisture content is less than 14%;

[0057] (4) High-temperature-low-temperature staged drying: First dry at 60℃ to a moisture content of 45%-65%, then dry at 40℃ to a moisture content of less than 14%;

[0058] (5) The present invention features segmented drying (low temperature - high temperature): first drying at 40°C to a moisture content of 45%-65%, then drying at 50°C to a moisture content of less than 14%, with a total drying time not exceeding 12 hours;

[0059] After drying, the polysaccharide content of Angelica sinensis was determined using the phenol-sulfuric acid method. The polysaccharide retention rate was calculated based on the undried, enzyme-inactivated fresh slices (polysaccharide content 28.5%).

[0060] Experimental results

[0061] Table 2. Effects of different drying methods on the retention rate of Angelica sinensis polysaccharides

[0062] Drying method Total drying time (h) Polysaccharide content (%) Polysaccharide retention rate (%) Fresh slices (standard) - 28.5 100.0 Traditional sun drying 72 17.8 62.5 Single-temperature hot air drying (60℃) 10 20.6 72.3 Single-temperature low-temperature drying (40℃) 18 23.5 82.5 High-temperature-low-temperature staged drying 14 22.8 80.0 This invention utilizes segmented drying (low temperature - high temperature). 10 24.8 87.0

[0063] Furthermore, experimental results show that the phased drying method of first low temperature and then high temperature (first stage 40℃ → second stage 50℃) adopted in this invention achieves a polysaccharide retention rate of 87.0%, which is significantly higher than that of traditional sun drying (62.5%) and single-temperature drying (72.3%-82.5%), and also higher than that of reverse phased drying (80.0%). This indicates that the phased heating strategy of first low temperature and then high temperature can effectively reduce the thermal degradation and cell structure damage of polysaccharides in the early stage of drying, while avoiding the cumulative loss of polysaccharides caused by long-term drying by controlling the total drying time (≤12 hours).

[0064] Example 3: A fresh processing technology to reduce the loss of Angelica polysaccharides provided by the present invention: orthogonal experiment on the effect of different combinations of process parameters on the content of Angelica polysaccharides;

[0065] Experimental materials

[0066] Same as Example 1;

[0067] Experimental methods

[0068] An L9(34) orthogonal experimental design was used to investigate the effects of the following four factors on the polysaccharide content of Angelica sinensis:

[0069] Factor A: Enzyme inactivation treatment method (A1 = no enzyme inactivation, A2 = steam inactivation, A3 = microwave inactivation);

[0070] Factor B: First stage drying temperature (B1=35℃, B2=40℃, B3=45℃);

[0071] Factor C: Second stage drying temperature (C1=50℃, C2=55℃, C3=60℃);

[0072] Factor D: Whether to add a slow recovery treatment (D1=No, D2=Yes);

[0073] Other process parameters are fixed: wash with water for 2-5 minutes within 4 hours after harvesting, inactivate enzymes within 1 hour after cleaning, slice thickness is 4mm, and the total drying time in segments does not exceed 12 hours. The content of Angelica polysaccharide (%) is used as the evaluation index.

[0074] Experimental results

[0075] Table 3 Results of Orthogonal Experiments

[0076] Test No. Factor A Factor B (°C) Factor C (°C) Factor D Polysaccharide content (%) 1 A1 (None) B1（35） C1（50） D1 (None) 22.5 2 A1 (None) B2（40） C2（55） D2 (Yes) 23.1 3 A1 (None) B3（45） C3（60） D1 (None) 21.8 4 A2 (Steam) B1（35） C2（55） D1 (None) 27.2 5 A2 (Steam) B2（40） C3（60） D2 (Yes) 27.5 6 A2 (Steam) B3（45） C1（50） D1 (None) 28.0 7 A3 (Microwave) B1（35） C3（60） D2 (Yes) 27.8 8 A3 (Microwave) B2（40） C1（50） D1 (None) 28.6 9 A3 (Microwave) B3（45） C2（55） D2 (Yes) 28.3

[0077] Furthermore, range analysis showed that the order of influence of each factor on the content of Angelica sinensis polysaccharides was: Factor A (enzyme inactivation treatment method) > Factor B (first-stage drying temperature) > Factor D (whether tempering is applied) > Factor C (second-stage drying temperature). The optimal process combination was A3, B2, C1, and D2, which means using microwave enzyme inactivation, a first-stage drying temperature of 40℃, a second-stage drying temperature of 50℃, and adding tempering treatment. Verification experiments showed that under this optimal process combination, the content of Angelica sinensis polysaccharides reached 28.9%, which was significantly higher than that of the traditional process.

[0078] Example 4: A fresh processing technique for reducing the loss of Angelica polysaccharides provided by the present invention: The effect of color-protecting agent treatment on the appearance quality of Angelica slices

[0079] Experimental materials

[0080] The fresh roots of Angelica sinensis before treatment with the optimal process combination in Example 3 were used as experimental materials.

[0081] Experimental methods

[0082] After S2 purification and before S3 enzyme inactivation treatment, the fresh Angelica sinensis roots, after draining the surface moisture, were soaked in different color-protecting agent solutions for 10 minutes each:

[0083] (1) Blank control group: soaked in pure water;

[0084] (2) Citric acid group: 0.5% citric acid solution;

[0085] (3) Ascorbic acid group: 0.3% ascorbic acid solution;

[0086] (4) L-cysteine ​​group: 0.2% L-cysteine ​​solution;

[0087] (5) Combination color-protecting agent group: 0.3% citric acid + 0.1% L-cysteine;

[0088] (6) Calcium chloride enhanced group: 0.1% calcium chloride was added to the combined color-protecting agent;

[0089] After soaking, drain the water and then complete the subsequent processing according to the optimal process determined in Example 3 (microwave enzyme inactivation → cutting to 4mm → first stage drying at 40℃ to a moisture content of about 55% → tempering for 40 minutes → second stage drying at 50℃ to a moisture content of less than 14%).

[0090] detection indicators

[0091] Browning index: L, a, and b were measured using a colorimeter. * The value is used to calculate the browning index. The lower the browning index value, the less browning occurs.

[0092] Polysaccharide content: determined by the phenol-sulfuric acid method;

[0093] Experimental results

[0094] Table 4. Effects of different color-protecting agents on the browning index and polysaccharide content of Angelica sinensis slices.

[0095] Handling method Browning Index Polysaccharide content (%) Blank control group 68.5 27.8 Citric acid group (0.5%) 45.2 28.3 Ascorbic acid group (0.3%) 48.6 28.1 L-cysteine ​​group (0.2%) 52.1 27.9 Combination color-protecting agent group 38.7 28.6 Calcium chloride enhancement group 35.2 28.9

[0096] Furthermore, experimental results showed that treatment with color-protecting agents could effectively inhibit enzymatic browning during processing, and the browning index was significantly reduced. Among them, the combined color-protecting agent (citric acid + L-cysteine) had a better inhibitory effect than the single color-protecting agent. On this basis, the addition of calcium chloride could further enhance the stability of cell wall structure, further reduce the browning index, and slightly increase the polysaccharide content. After color-protecting treatment, the Angelica sinensis slices had a uniform color and a yellowish-white to light yellowish-brown cross-section, with no obvious browning phenomenon.

[0097] Example 5: A fresh processing method for reducing the loss of Angelica polysaccharides provided by the present invention: a comparative experiment between the process of the present invention and the traditional processing method;

[0098] Experimental materials

[0099] Same as Example 1;

[0100] Experimental methods

[0101] (1) Process group of the present invention: The optimal process combination determined in Example 3 is adopted (microwave enzyme inactivation → cutting 4mm → first stage drying at 40℃ to 55% moisture content → tempering for 40 minutes → second stage drying at 50℃ to less than 14% moisture content, total time ≤ 12 hours).

[0102] (2) Traditional fresh processing group: According to existing technology, after washing, spread out to dry for 12 hours, cut into slices (4mm thick) while fresh, and dry at a low temperature below 60℃ until the moisture content is less than 14%;

[0103] (3) Traditional dry cutting process group: Fresh angelica is naturally sun-dried until dry (about 15 days), then soaked in water to soften it, sliced ​​(4mm thick), and sun-dried or oven-dried until the moisture content is less than 14%;

[0104] detection indicators

[0105] Polysaccharide content: determined by the phenol-sulfuric acid method;

[0106] Polysaccharide retention rate: The retention rate was calculated based on the polysaccharide content of fresh Angelica sinensis (21.5% of the uninactivated enzyme control group in Example 1 was used as the fresh product baseline);

[0107] Appearance quality: Sensory evaluation and colorimeter measurement were used;

[0108] Pharmacopoeia indicators: The content of extract and volatile oil was determined according to the provisions of the Angelica sinensis section in the 2020 edition of the Pharmacopoeia of the People's Republic of China.

[0109] Experimental results

[0110] Table 5 Comparison of the process of this invention with traditional processing techniques

[0111] detection indicators The process of this invention Traditional processing while fresh Traditional dry cutting Total processing time 14h 60h 18 days Polysaccharide content (%) 28.9 19.6 15.2 Polysaccharide retention rate (%) 86.8 58.9 45.6 Browning Index 35.2 62.3 71.5 Extract (%) 58.2 52.6 48.3 Volatile oil content (%) 0.86 0.75 0.62

[0112] Furthermore, experimental results show that the process of the present invention significantly shortens the total processing time, increases the polysaccharide retention rate by 27.9 percentage points compared with the traditional fresh processing process, and by 41.2 percentage points compared with the traditional dry cutting process. At the same time, the extract and volatile oil content of the Angelica sinensis slices obtained by the process of the present invention are higher than those of the traditional process, the appearance quality is significantly improved, and the quality of the slices meets the requirements of the various indicators stipulated in the Pharmacopoeia of the People's Republic of China.

[0113] Example 6: A fresh processing technology to reduce the loss of Angelica polysaccharides provided by the present invention: an optimization experiment on the humidity control of the segmented drying medium;

[0114] Experimental materials

[0115] Angelica slices (slice thickness 4 mm) were processed using the optimal process combination determined in Example 3 before the first stage of drying.

[0116] Experimental methods

[0117] During the first stage of drying (40℃), the relative humidity of the medium was controlled at 40%, 50%, 60%, 70%, and 80%, respectively. During the second stage of drying (50℃), the relative humidity of the medium was controlled at 15%, 20%, 30%, 40%, and 50%, respectively. The polysaccharide content and the integrity of the appearance of the medicinal slices were used as evaluation indicators.

[0118] Experimental results

[0119] Table 6. Effect of relative humidity of the drying medium on the quality of Angelica sinensis slices

[0120] Phase 1 relative humidity (%) Second stage relative humidity (%) Polysaccharide content (%) Integrity of medicinal slices 40 15 27.5 Edge cracking 50 20 28.3 Basically complete 60 30 28.8 whole 70 40 28.5 whole 80 50 27.9 sticky surface

[0121] Furthermore, the experimental results show that when the relative humidity of the drying medium is controlled at 50%-70% in the first stage and 20%-40% in the second stage, the appearance integrity of the medicinal slices can be maintained while ensuring drying efficiency, and the polysaccharide content is also kept at a high level. Too low relative humidity will cause the drying to be too fast and the edges of the medicinal slices to crack, while too high relative humidity will cause the drying rate to be too slow and the surface to become sticky.

[0122] Example 7: A fresh processing technology for reducing the loss of Angelica polysaccharides provided by the present invention: vacuum packaging and storage stability test;

[0123] Experimental materials

[0124] Angelica sinensis slices prepared using the optimal process combination determined in Example 3;

[0125] Experimental methods

[0126] Angelica root slices will be packaged in the following three ways:

[0127] (1) Ordinary packaging: ordinary polyethylene plastic bag packaging;

[0128] (2) Vacuum packaging: vacuum packaging in polyethylene plastic bags;

[0129] (3) Vacuum deoxygenation packaging: Polyethylene plastic bags are vacuum-packed with deoxygenating agents added inside;

[0130] The packaged medicinal slices were stored at room temperature, and samples were taken every 3 months to determine the moisture content and polysaccharide content, and the observation was continued for 12 months.

[0131] Experimental results

[0132] Table 7. Effects of different packaging methods on the storage stability of Angelica sinensis slices (after 12 months)

[0133] Packaging Change in moisture content (%) Changes in polysaccharide content (relative value, %) Standard packaging +3.5 -12.3 Vacuum packaging +1.2 -5.8 Vacuum deoxygenated packaging +0.6 -2.5

[0134] Furthermore, experimental results show that vacuum packaging can effectively slow down the absorption of water and degradation of polysaccharides by Angelica sinensis slices during storage. Adding deoxidizers to the vacuum packaging can further inhibit the degradation of polysaccharides by oxidation reactions and significantly improve storage stability.

[0135] Example 8: A fresh processing technology for reducing the loss of Angelica polysaccharides provided by the present invention: Pharmacodynamic verification of the blood-tonifying effects of Angelica slices prepared by the process of the present invention in pharmaceutical manufacturing;

[0136] Experimental objective: To verify the actual pharmacological activity of the Angelica sinensis extract prepared by the process of this invention in the preparation of blood-tonifying drug formulations, and to compare it with the traditional process;

[0137] Experimental materials:

[0138] Test sample A: Angelica sinensis slices (polysaccharide content 28.9%) prepared by the optimal process in Example 3 were pulverized and then the polysaccharides of Angelica sinensis were extracted by water extraction and alcohol precipitation method for later use;

[0139] Test sample B: Angelica sinensis slices (polysaccharide content 15.2%) prepared by traditional sun-drying process were used to prepare Angelica sinensis polysaccharide in the same way for later use;

[0140] Laboratory animals: SPF grade BALB / c mice, half male and half female, weighing 18-22g;

[0141] Establishment of anemia model and grouping of drug administration:

[0142] After 3 days of acclimatization, mice were randomly divided into 5 groups of 10 mice each. Except for the blank control group, the mice in the other groups were subcutaneously injected with acetylphenylhydrazine (20 mg / kg) on ​​days 1, 3, and 5, and intraperitoneally injected with cyclophosphamide (40 mg / kg) on ​​days 1, 4, and 7 to establish an anemia model. The grouping and treatment are as follows:

[0143] Blank control group: administered an equal volume of physiological saline by gavage;

[0144] Model control group: administered an equal volume of physiological saline by gavage;

[0145] Traditional process group: Test sample B administered by gavage (dose 200 mg / kg);

[0146] The low-dose group of this invention: test sample A administered by gavage (dose 100 mg / kg);

[0147] The high-dose group of this invention: test sample A administered by gavage (dose 200 mg / kg);

[0148] After 14 consecutive days of administration, patients fasted for 12 hours after the last administration. Blood was collected by enucleation to measure peripheral blood red blood cell count (RBC) and hemoglobin content (HGB).

[0149] Experimental results:

[0150] Experimental results showed that, compared with the model control group, the Angelica sinensis slices prepared by the process of this invention (high dose group) could significantly increase the red blood cell count and hemoglobin content of blood-deficient mice (P<0.01), and the effect was significantly better than that of the traditional process group with the same dose (P<0.05).

[0151] Table 8 Effects of each group on peripheral blood counts in anemia-deficient mice

[0152] Group Dosage (mg / kg) Red blood cell count (10¹² / L) Hemoglobin content (g / L) Blank control group - 8.65 ± 0.42 151.2 ± 6.5 Model control group - 4.02 ± 0.38 79.8 ± 5.9 Traditional craft group 200 5.11 ± 0.47 95.3 ± 7.1 The low-dose group of the present invention 100 5.87 ± 0.51 109.4 ± 6.8 High-dose group of the present invention 200 7.35 ± 0.39 138.5 ± 6.2

[0153] Furthermore, the experimental conclusion is that the processing technology of this invention significantly improves the bioactivity of Angelica sinensis slices in the preparation of blood-tonifying drug formulations by effectively reducing polysaccharide loss, providing strong data support for its application in the fields of biopharmaceutical manufacturing and formulation manufacturing.

[0154] The working principle combines post-harvest timed water washing, post-cleaning timed enzyme inactivation, fresh-cutting, and gradient-temperature segmented drying techniques to achieve a synergistic effect. Enzyme inactivation effectively inhibits the activity of polysaccharide-degrading enzymes in fresh Angelica sinensis roots, blocking the enzymatic degradation pathway at its source. Gradient-temperature segmented drying ensures dehydration efficiency while significantly reducing thermal degradation damage to polysaccharides caused by high temperatures. Comparative experiments in the examples show that Angelica sinensis slices processed using this invention have a significantly higher polysaccharide retention rate than traditional fresh-cutting and dry-cutting processes, effectively reducing polysaccharide loss. After the first stage of segmented drying, a tempering treatment step can be added. This step involves allowing the Angelica sinensis slices to stand at room temperature, allowing internal moisture to redistribute before the second stage of drying. This effectively improves drying uniformity, avoiding uneven drying caused by excessive surface drying and high internal moisture content, thus reducing polysaccharide thermal degradation due to localized overheating and contributing to a smoother appearance of the Angelica sinensis slices. To improve the quality and integrity of the product, a color-protecting treatment step can be added after cleaning and before enzyme inactivation. This step involves immersing the fresh Angelica root in a color-protecting agent solution, which effectively inhibits enzymatic browning during processing. Examples show that the Angelica slices treated with color protection have a uniform color and a yellowish-white to light yellowish-brown cross-section, with significantly reduced browning. Adding calcium chloride to the color-protecting solution further enhances the structural stability of the cell walls of the fresh Angelica root, further improving the appearance and color while helping to reduce polysaccharide loss during processing. By further controlling the relative humidity of the medium during the segmented drying process and using vacuum packaging with built-in deoxidizers to preserve the dried Angelica slices, appropriate humidity control can effectively prevent edge cracking caused by excessively rapid drying or surface quality defects caused by excessively slow drying, ensuring the dried slices have an intact appearance and stable quality. Vacuum deoxidizing packaging can significantly slow down the absorption of moisture and degradation of active ingredients during storage, thereby effectively improving the storage stability of the product and extending its shelf life.

[0155] It will be apparent to those skilled in the art that the present invention is not limited to the details of the exemplary embodiments described above, and that the invention can be implemented in other specific forms without departing from the spirit or essential characteristics of the invention. Therefore, the embodiments should be considered in all respects as exemplary and non-limiting, and the scope of the invention is defined by the appended claims rather than the foregoing description. Thus, it is intended that all variations falling within the meaning and scope of equivalents of the claims be included within the present invention.

Claims

1. A fresh processing method for reducing the loss of Angelica polysaccharides, characterized in that: The process is used for processing raw materials for biopharmaceutical manufacturing and formulation manufacturing, and includes the following steps: S1. Material selection: Select freshly harvested Angelica sinensis roots; S2. Cleaning: Within 4 hours after harvesting fresh Angelica root, wash it with water to remove surface mud and impurities. The washing time should be controlled at 2-5 minutes. Drain the surface water. S3. Enzyme inactivation treatment: Within 1 hour after cleaning, the cleaned fresh Angelica root is subjected to enzyme inactivation treatment. S4. Slicing: Slice the enzyme-inactivated angelica root into slices while it is still fresh. S5. Segmented drying: The Angelica sinensis slices are dried in segments. The first stage drying temperature is 35-45℃, and the Angelica sinensis slices are dried until the moisture content is 45%-65%. The second stage drying temperature is 50-60℃, and the moisture content is dried until the moisture content is less than 14%. The total time for segmented drying does not exceed 12 hours, thus obtaining the freshly processed Angelica sinensis slices.

2. The fresh processing technology for reducing the loss of Angelica polysaccharides according to claim 1, characterized in that: The enzyme inactivation method in S3 is one of steam inactivation, hot water rinsing, or microwave inactivation. The conditions for the steam enzyme inactivation treatment are: treatment in saturated steam at 90-100°C for 1-5 minutes; The hot water rinsing treatment is performed by rinsing in hot water at 90-98℃ for 1-3 minutes. The conditions for microwave enzyme inactivation treatment are: microwave power of 400-800W and treatment time of 30-90 seconds.

3. The fresh processing technology for reducing the loss of Angelica polysaccharides according to claim 1, characterized in that: The cutting method in S4 is longitudinal cutting, and the slice thickness is 2-6mm.

4. The fresh processing technology for reducing the loss of Angelica polysaccharides according to claim 1, characterized in that: The first stage drying temperature in S5 is 40℃ and the drying time is 4-8 hours. The second stage drying temperature is 50℃ and the drying time is 2-6 hours. Both the first and second stages adopt hot air circulation drying method. After the first stage of drying in S5 is completed, a tempering treatment step is also included, in which the Angelica slices are left to stand at room temperature for 30-60 minutes to allow the internal moisture to redistribute before the second stage of drying is carried out.

5. The fresh processing technology for reducing the loss of Angelica polysaccharides according to claim 1, characterized in that: The process further includes the following steps: after S2 purification and before S3 enzyme inactivation treatment, the fresh Angelica root with drained surface moisture is soaked in a solution containing a color-protecting agent for 5-15 minutes. The color-protecting agent is selected from one or a combination of citric acid, ascorbic acid, and L-cysteine. The mass concentration of the color-protecting agent solution is 0.1%-1.0% to inhibit enzymatic browning during processing.

6. The fresh processing method for reducing the loss of Angelica polysaccharides according to claim 5, characterized in that: The color-protecting agent solution also contains calcium chloride at a mass concentration of 0.05%-0.2%.

7. The fresh processing technology for reducing the loss of Angelica polysaccharides according to claim 1, characterized in that: The process also includes the following steps: after the S5 segmented drying is completed, the dried Angelica sinensis slices are vacuum packaged and an oxygen absorber is added to the package.

8. The fresh processing method for reducing the loss of Angelica polysaccharides according to claim 1, characterized in that: The Angelica sinensis in S1 refers to fresh Angelica sinensis root, which is harvested during the harvest season between the first frost in autumn and the beginning of spring in the following year. In the segmented drying process, the relative humidity of the medium in the first stage of drying is controlled at 50%-70%, and the relative humidity of the medium in the second stage of drying is controlled at 20%-40%.

9. Angelica slices prepared using a fresh-processing technique to reduce the loss of Angelica polysaccharides according to any one of claims 1-8, characterized in that: The polysaccharide content of the Angelica sinensis slices is not less than 28%.

10. The application of Angelica sinensis slices prepared by the fresh processing method for reducing the loss of Angelica sinensis polysaccharides according to claim 9 in the preparation of medicines for replenishing blood.