Preparation process of gastrodia tuber and gastrodia tuber

Abstract

The application discloses a preparation process of Gastrodia elata and the Gastrodia elata. The process is characterized by the following steps. Firstly, holes are punched on the sliced Gastrodia elata, and hot water is sprayed to sufficiently dissolve sulfite, so that the Gastrodia elata is softened, expanded and dilated. Then, the inside of the Gastrodia elata is covered under flowing ozone, so that residual sulfite is oxidized into sulfate. After that, the Gastrodia elata is rinsed with cold water, so that the sulfate and the residual sulfite in the Gastrodia elata are effectively dissolved, and the sulfur content of the Gastrodia elata is obviously reduced. The cold water rinsing makes the surface of the Gastrodia elata shrink when it is cooled, so that the Gastrodia elata is prevented from being cracked during subsequent drying. Then, the spraying water and the rinsing water are extracted and concentrated by using ethanol, so that the gastrodin and the p-hydroxybenzyl alcohol dissolved in the water are extracted and filled into the punched holes, and the effective components in the Gastrodia elata are effectively improved. After that, the Gastrodia elata is fast-dried at a slightly high temperature, and then is soaked in yellow rice wine to improve the effect, and then is slowly dried to improve the effect. Finally, the Gastrodia elata is boiled with wheat bran, so that the smell and taste of the Gastrodia elata are corrected, and the stickiness of the Gastrodia elata is reduced.

Description

TECHNICAL FIELD

[0001] The present application relates to the production and processing technology field of Gastrodia elata Blume, in particular to a preparation process of Gastrodia elata Blume and Gastrodia elata Blume. BACKGROUND

[0002] Gastrodia elata Blume, a Chinese medicine, is the dried tuber of Gastrodia elata Blume. It has the effects of calming wind and relieving convulsion, calming liver yang and expelling wind to free the meridians. It is used to treat internal liver wind, convulsions, dizziness, headache, numbness of limbs, hemiplegia, arthralgia due to wind-dampness, etc. In the processing of medicinal materials, sulfur fumigation is usually used to bleach medicinal materials and sterilize and preserve them, which makes the sulfur content (mainly sulfite) in the medicinal materials high, and the human body will be harmed after absorbing it.

[0003] The traditional preparation process of Gastrodia elata Blume is to dry it after steaming and cooking, but the sulfur content (sulfite) of the Gastrodia elata Blume prepared in this way is still high, and the contents of gastrodin and p-hydroxybenzyl alcohol are low, which limits the medicinal efficacy of Gastrodia elata Blume. There are also processing methods of long-time soaking and drying on the market, and electrolysis is also used to remove sulfur, but the sulfur content of the Gastrodia elata Blume prepared in this way is still high, and the content of effective components is at a low level. SUMMARY

[0004] The present application provides a preparation process of Gastrodia elata Blume and Gastrodia elata Blume, which can significantly reduce the sulfur content of Gastrodia elata Blume and effectively increase the contents of gastrodin and p-hydroxybenzyl alcohol in Gastrodia elata Blume, thereby improving the medicinal efficacy of Gastrodia elata Blume.

[0005] The present application is realized by the following technical solutions:

[0006] In a first aspect, the present application provides a preparation process of Gastrodia elata Blume, comprising the following steps:

[0007] S1, washing Gastrodia elata Blume and removing surface impurities and root hairs;

[0008] S2, transversely slicing the Gastrodia elata Blume obtained in step S1, and perforating the surface of the sliced Gastrodia elata Blume;

[0009] S3, spraying and washing the Gastrodia elata Blume obtained in step S2 with warm water at 65-75℃, and collecting the spraying water;

[0010] S4, placing the Gastrodia elata Blume obtained in step S3 in a containing space at 20-30℃ for 1-2 hours, and introducing flowing ozone into the containing space;

[0011] S5, flushing the Gastrodia elata Blume obtained in step S4 with cold water at 0-5℃, and collecting the flushing water;

[0012] S6, mixing the spraying water and the flushing water in step S3, and extracting and concentrating the mixture with ethanol to obtain a medicinal paste;

[0013] S7, filling the ointment into the perforations, drying at 60-70 DEG C for 1-2 hours, then spraying with yellow wine, mixing, placing in a closed space for 4.5-6 hours;

[0014] S8, drying the Gastrodia elata obtained in step S7 at 40-50 DEG C for 8-10 hours, frying the wheat bran to a yellowish brown color, burying the Gastrodia elata in the wheat bran and roasting for 24-30 min, then frying with a medium fire until the surface of the Gastrodia elata is brownish yellow with occasional scorched spots, taking out, spreading and airing, sieving off the bran, obtaining the finished Gastrodia elata.

[0015] Further, the ozone concentration in the accommodating space is kept at 50-70 g / m 3 .

[0016] Further, step S6 specifically comprises: mixing the spraying water in step S3 with the flushing water, then introducing ozone, and then extracting and concentrating with ethanol to obtain the ointment.

[0017] Further, the ozone concentration introduced in step S6 is 20-30 g / m 3 .

[0018] Further, the Gastrodia elata is washed clean in step S1 by ultrasonic cleaning.

[0019] Further, the thickness of the slices in step S2 is 2-3 mm.

[0020] Further, the temperature of the warm water in step S3 is 70±0.5 DEG C, the temperature of the accommodating space in step S4 is 26±0.3 DEG C, the temperature of the cold water in step S5 is 1-2 DEG C, the drying temperature in step S7 is 64±0.2 DEG C, and the drying temperature in step S8 is 44±0.3 DEG C.

[0021] In a second aspect, the present application provides a Gastrodia elata obtained by the preparation process of the Gastrodia elata as described above.

[0022] Compared with the prior art, the present application has the following advantages and beneficial effects:

[0023] This invention involves perforating sliced ​​Gastrodia elata. When sprayed with hot water, the water penetrates deeply into the interior of the Gastrodia elata, effectively dissolving the sulfites present. The hot water also softens, expands, and relaxes the slices, preventing the loss of medicinal components due to prolonged soaking. Subsequently, under flowing ozone, the expanded and relaxed slices allow the ozone to more comprehensively cover the interior, oxidizing any remaining sulfites into sulfates. Rinsing with cold water effectively dissolves the sulfates and remaining sulfites, significantly reducing the sulfur content. The cold water also causes the surface of the sliced ​​Gastrodia elata to tighten, making it more compact and preventing cracking during subsequent drying. Ethanol is used for both the spraying and rinsing water. Extraction and concentration are performed to extract gastrodin and p-hydroxybenzyl alcohol dissolved in water, which are then filled into the perforated holes to effectively enhance the active ingredients in gastrodia. After that, the gastrodia is quickly dried at a slightly higher temperature and then simmered in rice wine. Rice wine has the effect of guiding the medicine upward, which is conducive to the gastrodia reaching the blood vessels and enhancing the therapeutic effect of headache. After the quick drying, the gastrodia is then slowly dried at a slightly lower temperature to make the ointment and gastrodia tightly bonded together, avoiding the influence of excessive temperature on the medicinal components and effectively enhancing the medicinal efficacy of gastrodia. Finally, the gastrodia is baked and stir-fried with wheat bran. Wheat bran is sweet and bland in nature, which not only has the effect of harmonizing the middle and benefiting the spleen, but also can replace the odor and taste. Baking the gastrodia with wheat bran can reduce the stickiness of the gastrodia and weaken the unpleasant smell, making the medicinal properties milder, nourishing yin and calming wind. Detailed Implementation

[0024] As described in the background section, the traditional processing method for Gastrodia elata involves steaming and then sun-drying or baking. However, this method still results in a high sulfur content (sulfites) and low levels of gastrodin and p-hydroxybenzyl alcohol, limiting the medicinal efficacy of Gastrodia elata. Other methods on the market, such as prolonged soaking followed by drying or electrolytic desulfurization, also produce Gastrodia elata with similarly high sulfur content and low levels of active ingredients.

[0025] Based on this, the inventors created a preparation process for Gastrodia elata and Gastrodia elata as described in this application to solve the above-mentioned technical problems.

[0026] To make the objectives, technical solutions, and advantages of this invention clearer, the invention will be further described in detail below with reference to the embodiments. The illustrative embodiments and descriptions of this invention are only used to explain this invention and are not intended to limit this invention.

[0027] Example

[0028] In a first aspect, the present invention provides a preparation process for Gastrodia elata, comprising the following steps:

[0029] S1, wash the Gastrodia elata, remove the surface debris and root hairs. For example, the Gastrodia elata can be washed by ultrasonic cleaning, which is more thorough.

[0030] S2, the Gastrodia elata obtained in step S1 is transversely sliced, and several holes are drilled on the surface of the sliced Gastrodia elata. Preferably, the thickness of the transverse slicing can be 2-3mm, which can better expose the internal sulfite and ensure that it does not crack or fragment during drying. Here, transverse slicing refers to slicing perpendicular to the length direction of the Gastrodia elata.

[0031] S3, the Gastrodia elata obtained in step S2 is washed with 65-75℃ warm water, and the spray water is collected.

[0032] S4, the Gastrodia elata obtained in step S3 is placed in a 20-30℃ holding space for 1-2 hours, and ozone is introduced into the holding space. Preferably, when the ozone is introduced, the ozone concentration in the holding space is always maintained at 50-70g / m 3 In this way, the sulfite in the Gastrodia elata can be better oxidized.

[0033] S5, the Gastrodia elata obtained in step S4 is rinsed with 0-5℃ cold water, and the rinse water is collected. Cold water rinsing can dissolve sulfite and sulfate while preventing the two salts from adhering to the surface of the Gastrodia elata, and cold water can make the surface of the Gastrodia elata contract when it is cold, avoiding cracking and breaking during subsequent drying.

[0034] S6, the spray water and rinse water in step S3 are mixed and extracted with ethanol, concentrated to obtain a medicinal paste. Preferably, the spray water and rinse water in step S3 are mixed and then ozone is introduced, followed by extraction with ethanol and concentration to obtain a medicinal paste. In this way, the sulfite dissolved in the spray water and rinse water can be oxidized, avoiding direct discharge which can cause significant pollution to water quality. Preferably, the concentration of ozone introduced in step S6 is 20-30g / m 3 In this way, the sulfite can be more fully oxidized.

[0035] S7, the medicinal paste is filled into the holes, dried at 60-70℃ for 1-2 hours, then sprayed with yellow rice wine and mixed evenly, and placed in a sealed space for 4.5-6 hours.

[0036] S8, the Gastrodia elata obtained in step S7 is dried at 40-50℃ for 8-10 hours, the wheat bran is fried until it is yellow, the Gastrodia elata is buried in the wheat bran and roasted for 24-30min, then it is fried with medium heat until the surface of the Gastrodia elata is brownish yellow with occasional scorch marks, then it is removed and spread out to dry, the bran is sifted out, and the finished Gastrodia elata is obtained.

[0037] The present application punches the sliced Gastrodia elata, when hot water is sprayed, the hot water can fully penetrate into the inside of the Gastrodia elata, can more fully dissolve the sulfite contained in the Gastrodia elata, and the spraying of hot water also makes the sliced Gastrodia elata soft, swelling, relaxation, avoids the loss of medicinal ingredients due to long time soaking, then under the flowing ozone, the swollen and relaxed sliced Gastrodia elata makes the ozone can more comprehensively cover the inside of the Gastrodia elata, oxidizes the residual sulfite into sulfate, then through the flushing of cold water, can effectively dissolve the sulfate and the remaining sulfite in the Gastrodia elata, significantly reduces the sulfur content of the Gastrodia elata, and the flushing of cold water also makes the sliced Gastrodia elata surface tightens when cold, so that the Gastrodia elata is more compact, avoids the cracking of the Gastrodia elata during subsequent drying, then the spraying water and the flushing water are extracted and concentrated by ethanol, the Gastrodin and p-hydroxybenzyl alcohol dissolved in water are extracted out, and are filled into the punched holes, effectively improving the effective components in the Gastrodia elata, then after fast drying at a slightly higher temperature, yellow rice wine is used for steaming, and the yellow rice wine has the effect of guiding drugs upward, which is beneficial to the treatment of headache and pain, after fast drying, slow drying at a slightly lower temperature is used, the ointment and the Gastrodia elata are compacted together, avoiding the influence of high temperature on the medicinal ingredients, effectively improving the medicinal efficacy of the Gastrodia elata, and then wheat bran is used to roast and fry the Gastrodia elata, the wheat bran is sweet and mild in nature, has the effects of harmonizing the center and benefiting the spleen, and can also correct odor and taste, after the Gastrodia elata is roasted with the bran, the sticky nature of the Gastrodia elata can be reduced, the unpleasant odor can be weakened, the medicinal property can be relaxed, and the wind can be relieved.

[0038] In the preferred mode, the temperature of the warm water in step S3 is 70±0.5℃, the temperature of the containing space in step S4 is 26±0.3℃, the temperature of the cold water in step S5 is 1-2℃, the drying temperature in step S7 is 64±0.2℃, and the drying temperature in step S8 is 44±0.3℃.

[0039] In the second aspect, the present application provides a Gastrodia elata obtained by the preparation process of the Gastrodia elata.

[0040] The following is a specific embodiment of the present application.

[0041] S1, put the Gastrodia elata into water, first perform rough brushing, after draining the water, use clean water to clean the Gastrodia elata by ultrasonic wave.

[0042] S2, perform transverse slicing on the Gastrodia elata obtained in step S1, so that the thickness of the sliced Gastrodia elata is about 2.5mm, use a puncher to punch a plurality of holes on the surface of the sliced Gastrodia elata, the cross-sectional area of the holes is 0.5mm 2 , and the punching interval is 2mm.

[0043] S3, use 67℃ warm water to spray and wash the Gastrodia elata obtained in step S2, collect the spraying water into a storage tank.

[0044] S4, the Gastrodia elata obtained in step S3 is put into a holding space at 26°C for 1.5 hours, and ozone is introduced into the holding space to make the ozone concentration in the holding space always maintain at 55 g / m 3 .

[0045] S5, the Gastrodia elata obtained in step S4 is rinsed with cold water at 2°C, the rinsing water is collected into a storage tank to be mixed with the spraying water, and then ozone with a concentration of 26 g / m 3 is introduced.

[0046] S6, using the characteristics that Gastrodin and p-hydroxybenzyl alcohol are easily soluble in ethanol, ethanol is used for extraction to separate the sulfate, and then the boiling point of ethanol is relatively low, so that Gastrodin and p-hydroxybenzyl alcohol are concentrated in the form of distillation to obtain the ointment.

[0047] S7, the ointment is filled into a plurality of the perforations, and is baked at 60-70°C for 1.4 hours, then is sprayed with yellow rice wine and is mixed evenly, and is placed in a closed space for 5 hours;

[0048] S8, the Gastrodia elata obtained in step S7 is baked at 48°C for 8.5 hours, the bran is fried to a yellowish brown color, the Gastrodia elata is buried in the bran and is roasted for 25 min with a small fire, then is fried with a medium fire until the surface of the Gastrodia elata is brownish yellow with occasional scorched spots, is taken out and is spread to air, the bran is sieved out, and the Gastrodia elata product is obtained.

[0049] The Gastrodia elata product obtained is analyzed for components, and is compared with the Gastrodia elata prepared by common processes, and the specific comparison is shown in Table 1 (in Table 1, serial number 1 represents no treatment, serial number 2 represents the steaming and airing process, serial number 3 represents the long-time soaking and airing process, and serial number 4 represents the present application):

[0050] Table 1

[0051]

[0052] As shown in Table 1, the sulfur content of the Gastrodia elata prepared by the present application is obviously reduced, the extract content is increased, and the contents of Gastrodin and p-hydroxybenzyl alcohol are obviously increased.

[0053] The above specific embodiments further explain the purpose, technical solutions and beneficial effects of the present application, and it should be understood that the above description is only a specific embodiment of the present application, and is not used to limit the protection scope of the present application, and any modification, equivalent replacement, improvement, etc. made within the spirit and principles of the present application should be included in the protection scope of the present application.

Claims

1. A process for the preparation of Gastrodia elata Blume, characterized in that, The method comprises the following steps: S1, washing the Gastrodia elata Blume, removing surface impurities and root hairs; S2, transversely slicing the Gastrodia elata Blume obtained in step S1, and perforating the surface of the sliced Gastrodia elata Blume; S3, spraying and washing the Gastrodia elata Blume obtained in step S2 with warm water at 65-75℃, and collecting the spraying water; S4, placing the Gastrodia elata Blume obtained in step S3 in a containing space at 20-30℃ for 1-2 hours, and introducing flowing ozone into the containing space; S5, flushing the Gastrodia elata Blume obtained in step S4 with cold water at 0-5℃, and collecting the flushing water; S6, mixing the spraying water and the flushing water in step S3, and extracting and concentrating the mixture with ethanol to obtain a medicinal paste; S7, filling the medicinal paste into the perforations, baking at 60-70℃ for 1-2 hours, spraying with yellow rice wine, and uniformly mixing, and placing in a sealed space for 4.5-6 hours; S8, baking the Gastrodia elata Blume obtained in step S7 at 40-50℃ for 8-10 hours, frying bran to a yellowish brown color, burying the Gastrodia elata Blume in the bran, and roasting with a small fire for 24-30 minutes, then frying with a medium fire until the surface of the Gastrodia elata Blume is brownish yellow with occasional scorched spots, taking out, airing, sieving off the bran, and obtaining the finished product of Gastrodia elata Blume.

2. The preparation process of Gastrodia according to claim 1, characterized in that, The ozone is introduced so that the ozone concentration in the accommodation space is always maintained at 50-70 g / m 3 .

3. The preparation process of Gastrodia elata according to claim 1, characterized in that, Step S6 specifically comprises: mixing the spraying water and the flushing water in step S3, introducing ozone, then extracting and concentrating with ethanol to obtain a medicinal paste.

4. The preparation process of Gastrodia according to claim 3, characterized in that, The concentration of the ozone introduced in step S6 is 20-30 g / m 3 .

5. The preparation process of Gastrodia elata according to any one of claims 1-4, characterized in that, In step S1, the Gastrodia elata Blume is washed with ultrasonic cleaning.

6. The preparation process of Gastrodia elata according to any one of claims 1-4, characterized in that, In step S2, the thickness of the slices is 2-3mm.

7. The preparation process of Gastrodia elata according to any one of claims 1-4, characterized in that, In step S3, the temperature of the warm water is 70±0.5℃, in step S4, the temperature of the containing space is 26±0.3℃, in step S5, the temperature of the cold water is 1-2℃, in step S7, the baking temperature is 64±0.2℃, and in step S8, the baking temperature is 44±0.3℃.

8. A Gastrodia elata, characterized in that, The Gastrodia elata Blume is obtained by the preparation process of any one of claims 1-7.

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