Processing method of artemisia rupestris l. and its processed product

Abstract

The present application relates to the technical field of processing of traditional Chinese medicinal materials, and is a kind of one branch of Artemisia argyi processed product and processing method, the former is obtained according to the following method: first, take one branch of Artemisia argyi crude drug, at room temperature, add ginger to one branch of Artemisia argyi crude drug, soak, then, put it in a medicine pot and fry, after frying, take out, dry to obtain. The present application discloses for the first time that the traditional Chinese medicine processing technology is used to process one branch of Artemisia argyi crude drug, and the processing technology provided by the present application obtains one branch of Artemisia argyi processed product with high ketonic acid content and stable performance, which has the characteristics of reliable processing technology and good reproducibility, fills the blank of the processing technology of one branch of Artemisia argyi which has not been collected in the existing processing specification, and provides one branch of Artemisia argyi medicinal material raw material with stable performance and high ketonic acid content to ensure the quality of one branch of Artemisia argyi preparation in the later period.

Description

Technical Field

[0001] This invention relates to the field of traditional Chinese medicine processing technology, specifically a processed product of Artemisia annua and its processing method. Background Technology

[0002] Artemisia rupestris L. is derived from the whole herb of plants belonging to the genus Artemisia L. in the family Asteraceae. It is widely distributed in Xinjiang, my country (such as the Tianshan Mountains), especially in high-altitude forest-steppe areas. Furthermore, this plant is found in Russia, Kazakhstan, Mongolia, and various European countries. In recent years, research on Artemisia rupestris has become increasingly popular, with scholars demonstrating its high medicinal value and long history of use in traditional medicine. This plant is recorded in the first volume of the *Uyghur Materia Medica* and is a commonly used medicinal material in Uyghur medicine. Its Uyghur name is Zihu Aimani. Uyghur medicine believes that the occurrence and development of diseases are closely related to the interaction of substances in nature. Furthermore, the *Compendium of Materia Medica Supplement* also provides a detailed record of *Artemisia annua*. Clinical studies have shown that *Artemisia annua* is cold in nature, bitter and pungent in taste, and slightly toxic. It possesses anti-allergic, stomachic, detoxifying, antiviral, antibacterial, and liver-protective effects, and can be used to treat febrile colds, stomachaches, headaches, fever, abdominal distension, urticaria, insect bites, and hepatitis. Additionally, related literature reports that extracts of *Artemisia annua* have anticancer, antihistamine, and antispasmodic effects. Given its wide application, research on *Artemisia annua* is necessary and can also provide relevant evidence for the plant's medicinal value and development.

[0003] Artemisia selengensis contains many different chemical components, such as keto acids. For example, Wang Yan et al. used chromatographic separation to isolate and purify compounds from Artemisia selengensis and then used spectroscopic methods to identify the structure of the isolated compounds, ultimately determining them to be artemisinin ketoacids. Song Weixia et al. extracted Artemisia selengensis with 95% ethanol, focusing on its antiviral components. They used systematic solvent extraction to extract the ethanol extract of Artemisia selengensis, focusing on the chloroform fraction, and successfully isolated artemisinin ketoacids. Liu Yongmin et al. extracted chemical components from Artemisia selengensis plants with 95% ethanol and used silica gel column chromatography to separate, purify, and identify the chemical components from these plants. They ultimately isolated four compounds from the plant, and structural identification revealed that the main components were artemisinin ketoacids, artemisinic acid, and isoartemisinin ketoacids. Ma et al. extracted Artemisia selengensis with dichloromethane and used high-speed countercurrent chromatography (HSCCC) to separate artemisinin ketoacids from the dichloromethane extract. Ma Cheng et al. conducted a study on different parts of Artemisia annua (flowers, whole plant, leaves and stems), and used the content of Artemisia annua ketone acid as the index to explore the differences in the content of Artemisia annua ketone acid in different parts. The results showed that the content of Artemisia annua ketone acid varied with different parts. The flowers and leaves had higher contents, exceeding 2%, while the stems had lower contents, only 0.03%.

[0004] The pharmacological effects of Artemisia annua mainly focus on its anti-influenza virus, anti-hepatitis B virus, and hepatoprotective effects. For example, Qin Ziru et al.'s research indicates that the active components responsible for its anti-influenza virus activity may primarily be vitexin, artemisinin ketone acid, and apigenin compounds. Slav Aibai et al.'s research shows that artemisinin ketone acid possesses anti-hepatitis B virus and hepatoprotective effects, as well as significantly inhibiting the secretion of HBsAg by liver cancer cell lines.

[0005] Artemisia annua has been widely used in clinical practice, and there are many clinical formulations available. For example, Compound Artemisia annua Granules have obtained a national drug approval number. Compound Artemisia annua Granules consist of three traditional Chinese medicines: Artemisia annua, Isatis indigotica root, and Isatis tinctoria leaf. It is used to treat colds, fever, sore throat, etc., with significant efficacy in treating colds. Mu Xiumei et al. improved the original formulation technology by using spray granulation, increasing production efficiency and ensuring consistent product quality. Artemisia annua Cold Granules also use Artemisia annua as the main ingredient, and it has proven effective in treating influenza and colds clinically. Liu Junkang et al. established a quality control method for this formulation using HPLC combined with TLC. Eye Brightening Fumigation Solution is an empirical formula composed of Artemisia annua and other traditional Chinese medicines, used clinically to treat conjunctivitis, catarrhal conjunctivitis, eye fatigue, and other ophthalmic diseases. Yang Huiping et al. developed Compound Artemisia annua Nasal Drops based on the symptoms of allergic rhinitis. Compound Artemisia annua Granules not only have antiviral and antibacterial effects but also exhibit coronary artery dilation, improved cardiac function, and myocardial nourishment effects. Based on this, Tu Liangzhen et al. combined Artemisia annua compound granules with traditional Chinese and Western medicine to treat VMC, achieving good results. The compound Artemisia annua-chitosan nanoparticles prepared by emulsification cross-linking exhibited uniform particle size and excellent in vitro antibacterial activity. Compared with traditional compound Artemisia annua granules, this compound Artemisia annua-chitosan nanoparticle showed improved antibacterial activity against Staphylococcus aureus, Streptococcus pneumoniae, and beta-hemolytic streptococci. This indicates that the compound Artemisia annua-chitosan nanoparticles can significantly inhibit Staphylococcus aureus, Streptococcus pneumoniae, and beta-hemolytic streptococci, laying a scientific foundation for the research and development of new formulations of Artemisia annua from Xinjiang.

[0006] In summary, Artemisia annua, a traditional and commonly used medicinal herb among the Uyghur and Kazakh people of Xinjiang, has a long history, minimal side effects, and high safety. It also possesses antiviral, anti-hepatitis B virus, hepatoprotective, antibacterial, and anti-inflammatory properties. With further research into the phytochemical components, pharmacological effects, and clinical applications of this plant, it is poised to become a highly promising new ethnic medicine.

[0007] Traditional Chinese medicine processing is a discipline that studies the theory, techniques, specifications, quality standards, historical evolution, and future development of traditional Chinese medicine processing. It is a pharmaceutical technique employed based on traditional Chinese medicine theory, according to the needs of syndrome differentiation and treatment, the properties of the drugs themselves, and the different requirements of dispensing and preparation.

[0008] The primary purpose of processing traditional Chinese medicine (TCM) is to reduce toxicity and enhance efficacy. The Song Dynasty medical text *Taiping Huimin Heji Jufang* categorizes medicinal materials based on their source (metal, stone, herb, wood, water, fire, fruit, etc.), listing processing methods after each herb. Reference books such as *Standards for Processing Chinese Medicine* often classify herbs by their medicinal parts, listing the processing methods for each herb. *Lei Gong Paozhi Lun* summarizes seventeen processing methods, later known as the "Seventeen Methods of Processing," which are: roasting, baking, simmering, stir-frying, calcining, refining, processing, measuring, slicing, freezing, freezing, roasting, scalding, pressing, pounding, exposing to the sun, exposing to the elements, and scorching. The appendix of the *Chinese Pharmacopoeia* includes "General Rules for Processing Medicinal Materials," employing methods such as cleaning, cutting, roasting, water slicing, and frosting.

[0009] Processing excipients also have a significant impact on traditional Chinese medicine. Processing excipients refer to auxiliary materials that play a coordinating role with the main medicinal material, enhancing its efficacy, reducing toxicity, minimizing side effects, correcting odors and tastes, or influencing the physicochemical properties of the main medicinal material. Excipients mainly include wine, vinegar, salt, ginger, honey, wheat bran, rice, clam powder, talc powder, soil, and sand. The functions of excipients are described below:

[0010] Currently, there are two types of alcohol used in pharmaceuticals: yellow wine and white wine. The main component is ethanol, with other components including esters and organic acids. Alcohol is considered very hot in nature and has a sweet and pungent taste. It can invigorate blood circulation, dispel wind and cold, enhance the efficacy of other medicines, and neutralize unpleasant tastes and odors. White wine is often used for soaking medicinal herbs, while yellow wine is often used for roasting medicinal herbs. Alcohol is frequently used as an auxiliary ingredient in roasting, steaming, and boiling processes. Medicinal herbs processed with alcohol include: Scutellaria baicalensis, Coptis chinensis, rhubarb, white peony root, Dipsacus asper, Angelica sinensis, Bungarus fasciatus, and Zaocys dhumnades.

[0011] Vinegar, also known as rice vinegar, is commonly used in processing medicinal herbs, with aged vinegar being particularly suitable for processing medicinal materials. Vinegar is warm in nature and has a sour and bitter taste. It has the functions of guiding medicines to the liver, regulating qi, stopping bleeding, promoting urination, reducing swelling, detoxifying, dispersing blood stasis and relieving pain, and correcting taste and odor. Vinegar is often used as an auxiliary ingredient in roasting, steaming, and boiling. Medicinal herbs processed with vinegar include: Corydalis yanhusuo, Euphorbia kansui, Phytolacca acinosa, Euphorbia pekinensis, Daphne genkwa, Sparganium stoloniferum, Curcuma zedoaria, Cyperus rotundus, Bupleurum chinense, and Curcuma longa.

[0012] Honey is made from pollen collected by honeybees such as the Chinese honeybee (Apis cerana). There are various varieties, with jujube honey, mountain white honey, and lychee honey being considered the best quality. In traditional Chinese medicine processing, cooked honey is often used. This involves boiling raw honey with an appropriate amount of water, filtering, removing foam and impurities, and slightly concentrating the honey. Cooked honey can synergistically enhance the efficacy of medicinal herbs, or have detoxifying, moderating, or flavor-correcting effects. Medicinal herbs processed with honey include: licorice root, ephedra, aster root, stemona root, aristolochic acid, cynanchum paniculatum, loquat leaf, coltsfoot flower, lily bulb, and cinnamon twig.

[0013] Ginger juice is obtained by crushing the rhizome of fresh ginger (Zingiber officinale), a plant in the ginger family, to extract the juice; or by decocting dried ginger with an appropriate amount of water and removing the residue to obtain a yellowish-white liquid. Ginger juice has an aroma, and its main components are volatile oils and gingerol (gingerone, gingerol). Fresh ginger is warm in nature and pungent in taste. It releases exterior pathogens, dispels cold, warms the middle jiao (spleen and stomach), stops vomiting, resolves phlegm, and detoxifies. Processing medicinal materials with ginger juice inhibits their cold properties, enhances their efficacy, and reduces their toxicity. Medicinal materials processed with ginger juice include: Magnolia officinalis, bamboo shavings, Amomum tsao-ko, Pinellia ternata, Coptis chinensis, Gastrodia elata, and Gardenia jasminoides.

[0014] Chinese patent document CN101053655B discloses a method for processing ginger-processed Coptis chinensis, a traditional Chinese medicine. The method involves placing raw Coptis chinensis in a container at room temperature, pressing ginger to extract juice, and then pouring the ginger juice over the raw Coptis chinensis. The ginger juice content is 30% to 50% of the raw Coptis chinensis. The mixture is left to soak at room temperature for 1 to 2 hours until the ginger juice is completely absorbed. Then, it is placed in an oven at 50°C to 70°C and dried for 4 to 6 hours to obtain a processed ginger-processed Coptis chinensis. Electrospray ionization mass spectrometry (ESIMS) and high-performance capillary electrophoresis (HPCE) were used to analyze the processed ginger-processed Coptis chinensis. The results showed an increase of 0.649% in berberine, 0.144% in palmatine, and 0.176% in berberine. This invention provides an effective processing method with high efficiency, low labor intensity, and simple operation.

[0015] Chinese patent document CN108186981B discloses a method for processing Curcuma zedoaria, comprising the following steps: S1, washing the raw Curcuma zedoaria, soaking it in salt water for 16 to 35 hours, removing it, washing it again, and air-drying it; S2, soaking the dried Curcuma zedoaria from step S1 in NaOH solution for 20 to 50 minutes, rinsing it with water until the rinsing solution is neutral; S3, placing the Curcuma zedoaria obtained in step S2 in an oven at 30°C to 40°C for 18 to 14 hours. S3, 26 hours; S4, place the turmeric obtained in step S3 in 95% ethanol, and add ginger at a weight ratio of turmeric to ginger of 5:1, soak for 12 to 30 hours, and air dry; S5, steam the turmeric obtained in step S4 for 10 to 30 minutes, and cool; S6, soak the turmeric obtained in step S5 in vinegar for 8 to 36 hours, and air dry; S7, place the turmeric obtained in step S6 in an oven at 20 to 35°C for 10 to 24 hours. This invention increases the content of curcuminol and curcumidone in turmeric.

[0016] Chinese patent document CN104587429B discloses a method for preparing a ginger-honey-processed American ginseng preparation. The preparation is made from the following drug formula in the following weight ratios: 5 to 60 parts ginger, 5 to 50 parts honey, and 1 to 100 parts American ginseng. The preparation method includes the following steps: 1) Selecting ginger, pressing it to obtain ginger juice, adding 2 to 5 times the amount of water, filtering to obtain ginger juice water for later use; 2) Selecting honey, adding it to a pot, heating, and refining to 1... The product is prepared at 05 to 110℃, with a honey content of over 30%, no obvious color change, and slightly sticky. 3) Mix steps 1) and 2) evenly to obtain ginger-honey water. 4) Dry the American ginseng or American ginseng slices. 5) Soak the American ginseng in the ginger-honey water prepared in step 3) for 2 to 48 hours, stirring every 4 hours to ensure even distribution, thorough soaking, and complete absorption of the ginger juice. 6) Dry the soaked American ginseng until the moisture content is below 15%. This invention is based on traditional Chinese medicine theory. The synergistic relationship between the drugs allows American ginseng to be combined with warm ginger to correct its cold nature. Adding honey enhances the effects of American ginseng in invigorating qi, strengthening the body's resistance, moisturizing dryness, and improving taste. The ginger-honey preparation method for this three-drug combination is consistent with traditional Chinese medicine theory.

[0017] Chinese patent document CN109985150B discloses a method for processing ginger-processed yam. The method involves taking cleaned yam slices and mixing them with a measured amount of ginger juice at a ratio of 100:10 to 20 (by weight of dried yam to fresh ginger). The mixture is allowed to soak thoroughly until the ginger juice is absorbed. Then, it is stir-fried in a container at 90 to 150°C for 30 to 50 minutes until dry. After drying, it is removed and allowed to cool or dried at a low temperature to produce ginger-processed yam. This method combines yam and ginger, two traditional Chinese medicines with similar effects, to enhance their combined medicinal properties. Raw yam primarily nourishes the kidneys and replenishes essence, benefiting the spleen and lungs. Processing with ginger enhances its spleen-tonifying and stomach-warming effects, making it suitable for treating spleen deficiency diarrhea, stomach warming and nourishing conditions, and other ailments with reliable and definite therapeutic effects. This patent uses allantoin content as an indicator to optimize the processing technology of ginger yam, and determines the best process parameters and processing methods, thus making up for the lack of ginger yam processing technology and process parameters included in the Chinese Pharmacopoeia.

[0018] The processing method for Artemisia annua, as described in the "Specifications for Processing Traditional Chinese Medicine and Uyghur Medicinal Herbs in Xinjiang Uyghur Autonomous Region" (2020 Edition) issued by the Xinjiang Uyghur Autonomous Region Drug Administration in July 2021, is simply to remove impurities and ash, and cut into sections. Its detection index is the presence of artemisinin (C...). 15 H 20 The standard for O3 content must not be less than 0.20%.

[0019] Currently, there are no reports on processing Artemisia annua using traditional Chinese medicine processing methods. Therefore, it is essential to explore the use of traditional Chinese medicine processing techniques to obtain Artemisia annua raw materials with high performance, stability, and high keto acid content in order to ensure the quality of Artemisia annua preparations in the later stages. Summary of the Invention

[0020] This invention provides a processed product of Artemisia annua and its processing method, overcoming the shortcomings of the prior art. It is the first to disclose the use of traditional Chinese medicine processing technology to process raw Artemisia annua. The processing technology provided results in processed Artemisia annua with high keto acid content and stable performance, and has the characteristics of reliable processing technology and good reproducibility.

[0021] One of the technical solutions of the present invention is achieved by the following measures: a processed product of Artemisia argyi is obtained by the following method: first, take raw Artemisia argyi, add ginger to the raw Artemisia argyi at room temperature, mix well and let it moisten, then place it in a medicine pot to stir-fry, after stir-frying, take it out and let it cool to obtain the processed product of Artemisia argyi.

[0022] The following are further optimizations and / or improvements to one of the above-mentioned technical solutions:

[0023] The ginger mentioned above is specifically ginger juice, which is obtained by pressing and filtering fresh, peeled ginger.

[0024] The above-mentioned amount of ginger juice added is 11g to 15g of ginger juice per 100g of Artemisia annua raw medicinal material.

[0025] The ginger extract, specifically ginger extract, is obtained using the following method:

[0026] S1, After washing and peeling the ginger, slice, dry and grind it to obtain ginger powder;

[0027] S2, Add 30 to 50 ml of organic solvent to each gram of ginger powder and reflux to extract the extract;

[0028] S3. The extract was distilled under reduced pressure to obtain ginger extract.

[0029] In step S2 above, the organic solvent is ethyl acetate.

[0030] In step S2 above, the extraction time is 1 to 2 hours, and the number of extractions is 2 to 3 times.

[0031] The above-mentioned frying temperature is 115℃ to 125℃, and the frying time is 18min to 25min.

[0032] Before use, the above-mentioned Artemisia annua raw medicinal material should be sliced ​​into small segments of 0.8 cm to 1.2 cm.

[0033] When mixing the above ingredients, use a wooden spatula and mix in an enamel or ceramic container.

[0034] The second technical solution of the present invention is achieved by the following measures: a method for processing Artemisia annua processed products, which is carried out as follows: first, take raw Artemisia annua medicinal material, add ginger to the raw Artemisia annua medicinal material at room temperature, mix well and let it moisten, then place it in a medicine pot for stir-frying, after stir-frying is completed, take it out and let it cool to obtain the processed Artemisia annua product.

[0035] This invention is the first to disclose the use of traditional Chinese medicine processing techniques to process Artemisia annua raw materials. This invention combines the traditional Chinese medicine processing technique of ginger moxibustion. Based on this technique, ginger is further processed to obtain a ginger extract with a high content of effective active ingredient ginger powder. Then, the raw Artemisia annua is treated with ginger extract by soaking and stir-frying, which effectively increases the keto acid content in the raw Artemisia annua. It has the characteristics of reliable processing technology and good reproducibility, and provides Artemisia annua raw materials with stable performance and high keto acid content to ensure the quality of Artemisia annua preparations in the later stage. Attached Figure Description

[0036] Figure 1 This is a high-performance liquid chromatogram of the artemisinin reference standard of the present invention.

[0037] Figure 2 This is a high-performance liquid chromatogram of Artemisia annua, the raw material of this invention.

[0038] Figure 3 The high-performance liquid chromatogram of Artemisia annua processed product prepared in Example 12 of the present invention (processing excipient: ginger juice).

[0039] Figure 4 The high-performance liquid chromatogram of Artemisia annua processed product prepared in Example 15 of the present invention (the processing excipient is ginger extract).

[0040] Figure 5 The high-performance liquid chromatogram of Artemisia annua processed product prepared in Comparative Example 1 of this invention (with rice wine as the processing excipient) is shown.

[0041] Figure 6 This is a high-performance liquid chromatogram of the processed Artemisia annua product prepared in Comparative Example 2 of the present invention (with vinegar as the processing excipient).

[0042] Figure 7 The high-performance liquid chromatogram of Artemisia annua processed product prepared in Comparative Example 3 of the present invention (with honey as the processing excipient) is shown. Detailed Implementation

[0043] This invention is not limited to the following embodiments; specific implementation methods can be determined based on the technical solution of this invention and actual circumstances. Unless otherwise specified, all chemical reagents and chemical products mentioned in this invention are well-known and commonly used chemical reagents and chemical products in the prior art.

[0044] The present invention will be further described below with reference to embodiments:

[0045] Example 1: The processed Artemisia annua was obtained by the following method: First, take raw Artemisia annua and add ginger to it at room temperature, mix well and let it sit to moisten. Then, place it in a pot to stir-fry. After stir-frying, take it out and let it cool to obtain the processed Artemisia annua.

[0046] In this invention, the raw medicinal material of Artemisia rupestris L. is the dried whole herb of Artemisia rupestris L., a plant of the Asteraceae family.

[0047] Example 2: As an optimization of the above example, the ginger is specifically ginger juice, which is obtained by pressing and filtering fresh, peeled ginger.

[0048] Example 3: As an optimization of the above example, the amount of ginger juice added is 11g to 15g per 100g of Artemisia annua raw medicinal material.

[0049] Example 4: As an optimization of the above examples, the ginger is specifically ginger extract, obtained by the following method:

[0050] S1, After washing and peeling the ginger, slice, dry and grind it to obtain ginger powder;

[0051] S2, Add 30 to 50 ml of organic solvent to each gram of ginger powder and reflux to extract the extract;

[0052] S3. The extract was distilled under reduced pressure to obtain ginger extract.

[0053] Example 5: As an optimization of the above examples, the organic solvent is ethyl acetate.

[0054] Example 6: As an optimization of the above example, the extraction time is 1 hour to 2 hours, and the number of extractions is 2 to 3 times.

[0055] Example 7: As an optimization of the above example, the frying temperature is 115℃ to 125℃, the frying time is 18min to 25min, and the soaking time is 2.0h to 2.5h.

[0056] Example 8: As an optimization of the above example, Artemisia annua raw medicinal material is sliced ​​before use, cut into small segments of 0.8 cm to 1.2 cm.

[0057] Example 9: As an optimization of the above examples, when mixing, a wooden spatula is used, and the mixture is placed in an enamel or ceramic container.

[0058] Example 10 (processing excipient is ginger juice):

[0059] The ginger used is ginger juice, which is obtained by the following method: S1, after washing and peeling the ginger, slices, dries and crushes it to obtain ginger powder; S2, 30 ml of ethyl acetate is added to each gram of ginger powder and refluxed for 1 hour, and the extraction is repeated twice. The filtrates from each extraction are combined to obtain the extract; S3, the extract is distilled under reduced pressure to obtain ginger extract.

[0060] The processed Artemisia annua is obtained as follows: First, the raw Artemisia annua is sliced ​​into small segments of 0.8 cm. 100g of the small segments are placed in an enamel container. 11g of ginger extract is added to the enamel container. The mixture is stirred evenly with a wooden spatula and allowed to sit for 2.0h. Then, it is placed in a medicinal pot and stir-fried at 115℃ for 18min. After stir-frying, it is removed and cooled to obtain the processed Artemisia annua.

[0061] Example 11 (processing excipient is ginger juice):

[0062] The ginger used is ginger juice, which is obtained by the following method: S1, after washing and peeling the ginger, slices, dries and crushes it to obtain ginger powder; S2, 50 ml of ethyl acetate is added to each gram of ginger powder and refluxed for 2 hours, and the extraction is repeated 3 times. The filtrates from each extraction are combined to obtain the extract; S3, the extract is distilled under reduced pressure to obtain ginger extract.

[0063] The processed Artemisia annua is obtained as follows: First, the raw Artemisia annua is sliced ​​into 1.2 cm segments. 100g of the raw Artemisia annua segments are placed in a ceramic container. 15g of ginger extract is added to the ceramic container. The mixture is stirred evenly with a wooden spatula and allowed to sit for 2.5 hours. Then, it is placed in a medicinal pot and stir-fried at 125℃ for 25 minutes. After stir-frying, it is removed and cooled to obtain the processed Artemisia annua.

[0064] Example 12 (processing excipient is ginger juice):

[0065] The ginger used is ginger juice, which is obtained by the following method: S1, after washing and peeling the ginger, slices, dries and crushes it to obtain ginger powder; S2, add 40 ml of ethyl acetate to each gram of ginger powder and reflux for 1.5 h, extract three times, combine the filtrates from each extraction to obtain the extract; S3, after vacuum distillation of the extract, obtain ginger extract.

[0066] The processed Artemisia annua is obtained as follows: First, the raw Artemisia annua is sliced ​​into 1.0 cm segments. 100g of the raw Artemisia annua segments are placed in a ceramic container. 13g of ginger extract is added to the ceramic container. The mixture is stirred evenly with a wooden spatula and allowed to sit for 2.2 hours. Then, it is placed in a medicinal pot and stir-fried at 120℃ for 20 minutes. After stir-frying, it is removed and cooled to obtain the processed Artemisia annua.

[0067] Example 13 (processing excipient is ginger extract):

[0068] The ginger used in this study is ginger extract, which is obtained by the following method: S1, after washing and peeling the ginger, slices, dries and pulverizes it to obtain ginger powder; S2, 30 ml of ethyl acetate is added to each gram of ginger powder and refluxed for 1 hour, and the extraction is repeated twice. The filtrates from each extraction are combined to obtain the extract; S3, the extract is distilled under reduced pressure to obtain the ginger extract.

[0069] The processed Artemisia annua is obtained as follows: First, the raw Artemisia annua is sliced ​​into small segments of 0.8 cm. 100g of the small segments are placed in an enamel container. 11g of ginger extract is added to the enamel container. The mixture is stirred evenly with a wooden spatula and allowed to sit for 2.0h. Then, it is placed in a medicinal pot and stir-fried at 115℃ for 18min. After stir-frying, it is removed and cooled to obtain the processed Artemisia annua.

[0070] Example 14 (processing excipient is ginger extract):

[0071] The ginger used in this study is ginger extract, which is obtained by the following method: S1, after washing and peeling the ginger, slices, dries and pulverizes it to obtain ginger powder; S2, 50 ml of ethyl acetate is added to each gram of ginger powder and refluxed for 2 hours, and the extraction is repeated 3 times. The filtrates from each extraction are combined to obtain the extract; S3, the extract is distilled under reduced pressure to obtain ginger extract.

[0072] The processed Artemisia annua is obtained as follows: First, the raw Artemisia annua is sliced ​​into 1.2 cm segments. 100g of the raw Artemisia annua segments are placed in a ceramic container. 15g of ginger extract is added to the ceramic container. The mixture is stirred evenly with a wooden spatula and allowed to sit for 2.5 hours. Then, it is placed in a medicinal pot and stir-fried at 125℃ for 25 minutes. After stir-frying, it is removed and cooled to obtain the processed Artemisia annua.

[0073] Example 15 (processing excipient is ginger extract):

[0074] The ginger used in this study is ginger extract, which is obtained by the following method: S1, after washing and peeling the ginger, slices, dries and pulverizes it to obtain ginger powder; S2, 40 ml of ethyl acetate is added to each gram of ginger powder and refluxed for 1.5 h, and the extraction is repeated 3 times. The filtrates from each extraction are combined to obtain the extract; S3, the extract is distilled under reduced pressure to obtain ginger extract.

[0075] The processed Artemisia annua is obtained as follows: First, the raw Artemisia annua is sliced ​​into 1.0 cm segments. 100g of the raw Artemisia annua segments are placed in a ceramic container. 13g of ginger extract is added to the ceramic container. The mixture is stirred evenly with a wooden spatula and allowed to sit for 2.2 hours. Then, it is placed in a medicinal pot and stir-fried at 120℃ for 20 minutes. After stir-frying, it is removed and cooled to obtain the processed Artemisia annua.

[0076] Comparative Example 1 (processing auxiliary material is rice wine):

[0077] The processed Artemisia annua is obtained as follows: First, slice the raw Artemisia annua into 1.0 cm segments. Place 100g of the raw Artemisia annua segments in a ceramic container, add 20g of rice wine to the ceramic container, stir evenly with a wooden spatula, and let it sit for 2.2 hours. Then place it in a medicinal pot and stir-fry at 140℃ for 10 minutes. After stir-frying, remove it and let it cool to obtain the processed Artemisia annua.

[0078] Comparative Example 2 (processing ingredient: vinegar):

[0079] The processed Artemisia annua is obtained as follows: First, the raw Artemisia annua is sliced ​​into 1.0 cm segments. 100g of the raw Artemisia annua segments are placed in a ceramic container. 25g of vinegar is added to the ceramic container. The mixture is stirred evenly with a wooden spatula and allowed to sit for 2.2 hours. Then, it is placed in a medicinal pot and stir-fried at 140℃ for 10 minutes. After stir-frying, it is removed and cooled to obtain the processed Artemisia annua.

[0080] Comparative Example 3 (processing excipient is honey):

[0081] The processed Artemisia annua is obtained as follows: First, the raw Artemisia annua is sliced ​​into 1.0 cm segments. 100g of the raw Artemisia annua segments are placed in a ceramic container. 23g of honey is added to the ceramic container. The mixture is stirred evenly with a wooden spatula and allowed to sit for 2.2 hours. Then, it is placed in a medicinal pot and stir-fried at 145℃ for 10 minutes. After stir-frying, it is removed and cooled to obtain the processed Artemisia annua.

[0082] Compared with the prior art, the advantages of the present invention are:

[0083] Firstly, compared with the Artemisia annua processed products obtained in Comparative Example 1 (processing excipient: rice wine), Comparative Example 2 (processing excipient: vinegar), and Comparative Example 3 (processing excipient: honey) of the present invention, the Artemisia annua processed products obtained in Examples 10 to 12 of the present invention (processing excipient: ginger juice) have a higher keto acid content. Furthermore, the Artemisia annua processed products prepared in Examples 13 to 15 of the present invention (processing excipient: ginger extract) have an even higher keto acid content. The processing technology provided by the present invention results in Artemisia annua processed products with high keto acid content and stable performance.

[0084] Secondly, the processing aid used in this invention is ginger juice, which serves to counteract its cold nature, enhance its warming and antiemetic effects, and alleviate its side effects. Because Artemisia annua is cold in nature, this invention uses ginger juice as a processing aid to effectively mitigate its coldness, increase the content of its effective active ingredient ketoacids, and ultimately enhance its therapeutic effect.

[0085] Thirdly, the processing excipients of this invention can also be ginger extract. Ginger is further processed by solvent extraction to obtain ginger extract with high content of active ingredient gingerol. Then, the ginger extract with high content of active ingredient gingerol is used to moisten and stir-fry Artemisia annua, which can greatly increase the keto acid content in Artemisia annua.

[0086] In summary, in the processing method of Artemisia annua of the present invention, the use of ginger juice or ginger extract as processing excipients can effectively increase the keto acid content in Artemisia annua raw medicinal material. Furthermore, when ginger extract is used as the processing excipient, the processing effect is better and the keto acid content is higher, filling the gap in the existing processing specifications for Artemisia annua where the processing technology has not yet been included.

[0087] The following is the experimental part of the processed Artemisia annua product of the present invention.

[0088] Experiment 1: Determination of the content of processed Artemisia annua products

[0089] The content of processed Artemisia annua prepared in Examples 12 and 15 and Comparative Examples 1 to 3 of this invention was determined by high performance liquid chromatography, while raw Artemisia annua was used as a control.

[0090] Chromatographic conditions and system suitability test: Octadecylsilane-bonded silica gel was used as the stationary phase; methanol / 0.5% acetic acid solution (60:40) was used as the mobile phase; column temperature was 30℃, and detection wavelength was 245nm. The theoretical plate number, calculated based on the artemisinic acid peak, should be no less than 4000.

[0091] Preparation of reference solution: Take an appropriate amount of artemisinin reference standard, accurately weigh it, and add methanol to prepare a solution containing 50 µg per ml.

[0092] Preparation of the test solution: The processed Artemisia annua prepared in Examples 12 and 15 of this invention and Comparative Examples 1 to 3 were pulverized and passed through a No. 3 sieve to obtain Artemisia annua powder. Approximately 1.0 g of Artemisia annua powder was accurately weighed and placed in a stoppered conical flask. 100 ml of methanol was accurately added, the flask was weighed, the flask was sealed, and the flask was sonicated (power 250 W, frequency 40 kHz) for 30 minutes. After cooling, the flask was weighed again, and the weight loss was replenished with methanol. The flask was shaken well, filtered, and the filtrate was collected to obtain the test solution.

[0093] Assay: Accurately pipette 10 µl each of the reference solution and the test solution into the liquid chromatograph and determine the concentration. This product, calculated on a dried basis, contains artemisinin (C... 15 H 20 O3 content.

[0094] Experimental Results: The high-performance liquid chromatograms of the processed Artemisia annua and raw Artemisia annua prepared in Examples 12 and 15 of this invention and Comparative Examples 1 to 3 are as follows: Figures 1 to 6 As shown, from Figures 1 to 6 It can be seen that the retention time of artemisinin is 7.5 min, and the peak area of ​​artemisinin in the processed Artemisia annua products prepared in Examples 12 and 15 of this invention is relatively high. The content of artemisinin in the processed Artemisia annua products calculated by the external standard method is shown in Table 1. The processed Artemisia annua product prepared in Example 12 of this invention has a high content of artemisinin.

[0095] Furthermore, compared to the traditional ginger moxibustion processing method used in Comparative Example 1 of this invention, the processed Artemisia annua prepared using the ginger moxibustion processing method of this invention has the highest content of Artemisia annua ketone acid, and the processing method is reliable and has good reproducibility.

[0096] Experiment 2: Stability test of processed Artemisia annua products

[0097] Experimental methods: Stability testing was conducted according to the methods specified in the 2020 edition of the "Guidelines for Stability Testing of Raw Materials and Preparations". Specifically, the processed Artemisia annua products and raw Artemisia annua prepared in Examples 12 and 15 of this invention and Comparative Examples 1 to 3 were placed in sealed containers at room temperature for 0, 1, 3, 6 and 12 months, respectively. Samples were taken at each time point, and the content of the samples at each time point was determined according to the method specified in Example 8.

[0098] Experimental results: The results of the stability test are shown in Table 2. As can be seen from Table 2, the content of artemisinin in the processed Artemisia annua products prepared in Examples 12 and 15 of the present invention remained basically unchanged after 12 months of storage, indicating that the processed Artemisia annua products of the present invention have stable performance and can be stored for a long time.

[0099] In summary, this invention is the first to disclose the use of traditional Chinese medicine processing techniques to process Artemisia annua raw materials. The processing technique provided by this invention yields Artemisia annua processed products with high keto acid content and stable performance. It features reliable processing techniques and good reproducibility, filling the gap in existing processing standards for Artemisia annua where processing techniques have not yet been included. This provides Artemisia annua raw materials with stable performance and high keto acid content to ensure the quality of subsequent Artemisia annua preparations.

[0100] The above technical features constitute the embodiments of the present invention, which have strong adaptability and implementation effect. Unnecessary technical features can be added or removed according to actual needs to meet the needs of different situations.

[0101]

Claims

1. An Argyi processed product, characterized in that The Yizhenhu processed product is obtained by the following method: first, taking Yizhenhu crude drug, at room temperature, adding ginger to the Yizhenhu crude drug, mixing, and then placing in a medicine pot for frying, and after frying, taking out, and air cooling to obtain the Yizhenhu processed product. The ginger is specifically ginger juice, which is obtained by squeezing and filtering fresh and peeled ginger; Alternatively, the ginger is specifically ginger extract, which is obtained by the following method: S1, washing and peeling the ginger, slicing, drying, and crushing to obtain ginger powder, S2, adding 30-50 ml of organic solvent to each gram of ginger powder for reflux extraction to obtain an extract, S3, distilling the extract under reduced pressure to obtain ginger extract, In step S2, the organic solvent is ethyl acetate.

2. The processed product of Artemisia rupestris L. according to claim 1, characterized by The addition amount of ginger juice is 11-15 g of ginger juice per 100 g of Yizhenhu crude drug.

3. The prepared product of Artemisia rupestris L. according to claim 1 or 2, characterized in that In step S2, the extraction time is 1-2 h, and the extraction times is 2-3 times.

4. The prepared product of Artemisia rupestris L. according to claim 1 or 2, characterized in that The frying temperature is 115-125 DEG C, the frying time is 18-25 min, and the moistening time is 2.0-2.5 h.

5. The processed product of Artemisia rupestris L. as claimed in claim 3, wherein The frying temperature is 115-125 DEG C, the frying time is 18-25 min, and the moistening time is 2.0-2.5 h.

6. The processed product of Artemisia rupestris according to claim 1 or 2 or 5, characterized in that The Yizhenhu crude drug is sliced before use, to 0.8-1.2 cm small pieces.

7. The processed product of Artemisia rupestris L. as claimed in claim 3, wherein The Yizhenhu crude drug is sliced before use, to 0.8-1.2 cm small pieces.

8. The prepared product of Artemisia rupestris L. according to claim 4, characterized by The Yizhenhu crude drug is sliced before use, to 0.8-1.2 cm small pieces.

9. The processed product of Artemisia rupestris according to claim 1 or 2 or 5 or 7 or 8, characterized in that When mixing, a wooden spatula is used, and the operation is carried out in a enamel or ceramic container.

10. The processed product of Artemisia rupestris according to claim 3, characterized in that When mixing, a wooden spatula is used, and the operation is carried out in a enamel or ceramic container.

11. The processed product of Artemisia rupestris according to claim 4, characterized in that When mixing, a wooden spatula is used, and the operation is carried out in a enamel or ceramic container.

12. The processed product of Artemisia rupestris according to claim 6, characterized in that When mixing, a wooden spatula is used, and the operation is carried out in a enamel or ceramic container.

13. A method of processing of the Argyi of any one of claims 1 to 12, characterized in that The Yizhenhu processed product is obtained by the following method: first, taking Yizhenhu crude drug, at room temperature, adding ginger to the Yizhenhu crude drug, mixing, and then placing in a medicine pot for frying, and after frying, taking out, and air cooling to obtain the Yizhenhu processed product.

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