Ginger morinda officinalis and processing technology thereof

Abstract

The application discloses a kind of curcuma zedoary and processing technology, it is related to the technical field of traditional Chinese medicine, take raw turmeric piece, join plant impregnation, mix evenly, dampen, take out, fry, cool, and is prepared;The impregnation includes ginger juice;The addition amount of the plant impregnation is 10-15% of the mass of raw turmeric piece;The frying temperature is 160-180 DEG C, and the frying time is 10-15 min.The application is dampened by ginger juice and turmeric, without affecting the active ingredient of raw turmeric, with the function of correcting taste, ginger preparation diffusion and ginger preparation into spleen, to enhance the effect of wetting and appetite, phlegm.

Description

Technical Field

[0001] This invention relates to the field of traditional Chinese medicine technology, specifically to a ginger-processed acorus calamus and its processing method. Background Technology

[0002] Sweet flag (Acorus tatarinowii), also known as Changben, Changpu, Changyang, Changyang, Yaoshixie, Yaojiu, and Shuiwugong, is the dried rhizome of the plant Acorus tatarinowii Schott, belonging to the Araceae family. It is mainly produced in Sichuan, Hubei, and Hunan provinces. It has a bitter and slightly pungent taste, is warm in nature, and enters the heart and stomach meridians. It is used to open the orifices and resolve phlegm, refresh the mind and improve intelligence, and resolve dampness and stimulate appetite. It is used for conditions such as delirium, epilepsy, forgetfulness, insomnia, tinnitus, deafness, epigastric fullness and lack of appetite, and aphthous stomatitis with diarrhea. Modern research indicates that sweet flag has excellent central nervous system therapeutic effects and is gradually becoming one of the hot research topics in the medical field both domestically and internationally; however, its active ingredients and mechanisms of action are still under investigation.

[0003] Currently, there is a lot of research on the volatile components of Acorus tatarinowii. The main structural types are phenylpropanoids (simple phenylpropanoids, lignans and coumarins) and terpenoids (monoterpenoids, sesquiterpenoids, diterpenoids and triterpenoids). The non-volatile components are mainly alkaloids, aldehydes and acids, quinones and ketones, sterols, amino acids and sugars.

[0004] Existing processing methods mostly involve air-drying, but it can also be used raw or sun-dried. The processing methods generally involve: removing impurities, washing, soaking thoroughly, slicing, and drying. However, because Acorus tatarinowii has a bitter and slightly pungent taste, its flavor should be improved while ensuring its medicinal efficacy. Summary of the Invention

[0005] The purpose of this invention is to at least solve one of the technical problems existing in the prior art, and to provide a ginger-based calamus and its processing method.

[0006] The technical solution of the present invention is as follows:

[0007] A processing method for ginger-processed calamus involves taking raw calamus slices, adding plant extract, mixing evenly, allowing it to soak, removing it, stir-frying it, cooling it, and then obtaining the product.

[0008] As a preferred embodiment of the present invention, the impregnation solution includes ginger juice.

[0009] As a preferred embodiment of the present invention, the amount of the plant extract added is 10-15% of the mass of the raw Acorus calamus slices.

[0010] As a preferred embodiment of the present invention, the frying temperature is 160-180℃ and the frying time is 10-15min.

[0011] As a preferred embodiment of the present invention, the method includes the following steps: taking raw Acorus calamus slices, adding plant extract, mixing evenly, freezing at -30 to -4°C for 20-60 minutes, then drying in a microwave at 100-200MHz, followed by electro-treatment for 20-40 minutes, then stir-frying, cooling, and obtaining the product.

[0012] As a preferred embodiment of the present invention, the preparation method of the plant extract is as follows: honeysuckle, forsythia, houttuynia cordata and pulsatilla chinensis are washed, chopped and mixed to obtain a mixed powder. The mixed powder is added to water and heated at 50-70℃ for 10-50 minutes. The mixture is filtered and the filtrate is collected. Ginger juice is added to the filtrate and mixed evenly.

[0013] As a preferred embodiment of the present invention, the mass ratio of honeysuckle, forsythia, houttuynia cordata and pulsatilla chinensis is 1-3:1-2:1:1.

[0014] As a preferred embodiment of the present invention, the volume ratio of ginger juice to filtrate is 1:2-5.

[0015] The present invention also discloses a ginger-processed acorus, which is prepared using any of the above-described processing techniques.

[0016] The beneficial effects of this invention are:

[0017] (1) A method for processing ginger-processed calamus in this invention involves soaking calamus in ginger juice, which, without affecting the active ingredients of raw calamus, has the effects of flavor correction, ginger-processed dispersing, and ginger-processed entry into the spleen, thereby enhancing the effects of resolving dampness, stimulating appetite, and clearing phlegm.

[0018] (2) A method for processing Acorus calamus according to the present invention involves soaking raw Acorus calamus in a plant extract at a low temperature and then in a microwave, so that the raw Acorus calamus obtains a loose and porous structure and the extract completely enters the raw Acorus calamus. At the same time, an electric current treatment is performed, and salt (sodium chloride) is added during the electric current treatment to facilitate the movement of ions and make the extract more uniformly mixed in the porous structure of the raw Acorus calamus. Moreover, the plant extract also includes a mixed extract of honeysuckle, forsythia, houttuynia cordata and pulsatilla chinensis. These main components contain plant enzymes and other antibacterial components, which are more conducive to the extraction of effective components. In the subsequent stir-frying process, these antibacterial components can extend the shelf life of the Chinese herbal medicine slices and make them of better quality. Detailed Implementation

[0019] The embodiments of the present invention are described in detail below. These embodiments are exemplary and are only used to explain the present invention, and should not be construed as limiting the invention. Where specific techniques or conditions are not specified in the embodiments, they are performed according to the techniques or conditions described in the literature in the art or according to the product instructions. Reagents or instruments used, unless otherwise specified, are all commercially available conventional products.

[0020] Example 1

[0021] Take 200g each of raw Acorus calamus slices (batch number: YX202107-02JS), remove impurities, add ginger juice and mix well. Cover with burlap, stir frequently, and let it soak for 2 hours until the juice is fully absorbed. Remove, place in a stir-frying pan, stir-fry, remove and let cool to obtain ginger-processed Acorus calamus slices.

[0022] Using appearance, properties, total content of α-asarone and β-asarone, alcohol-soluble extract, and volatile oil content as evaluation indicators, a three-factor, three-level orthogonal experiment was designed. The factor level table is shown in Table 1, and the experimental results are shown in Table 2.

[0023] Table 1 Factor Level Table

[0024]

[0025] 4.2 Appearance and property score

[0026] This embodiment uses a comprehensive scoring system based on color, texture, smell, and taste, and divides the scores into three levels, with the lowest score being 1 point and the highest score being 3 points.

[0027] Table 2. Results of the orthogonal experiment on the processing technology of ginger and calamus

[0028]

[0029] Table 3. Analysis of variance of orthogonal experiments on Acorus calamus and Ginger

[0030]

[0031] Using the total content of α-asarone and β-asarone as evaluation indicators, the amount of ginger juice, the stir-frying temperature, and the stir-frying time all had P values ​​> 0.05, indicating that these three factors had no significant effect on the processing technology of ginger-processed calamus.

[0032] Example 2

[0033] Take 200g of raw Acorus calamus slices, add plant extract, mix well, freeze at -4℃ for 60min, then microwave dry at 150MHz, then treat with electricity for 30min, then stir-fry at 160℃ for 15min, cool, and obtain the product.

[0034] The preparation method of plant extract is as follows: wash honeysuckle, forsythia, houttuynia cordata and pulsatilla chinensis separately, chop and mix them to obtain mixed powder. Add the mixed powder to water, heat at 55℃ for 10-50 minutes, filter and collect the filtrate. Add ginger juice to the filtrate and mix evenly.

[0035] The mass ratio of honeysuckle, forsythia, houttuynia cordata, and pulsatilla chinensis added is 3:2:1:1.

[0036] The volume ratio of ginger juice to filtrate is 1:4.

[0037] Specifically, the process involves adding 1% sodium chloride solution (15 wt%) by weight to the plant extract, and then applying an electric current of 5 mA.

[0038] Example 3

[0039] Take raw Acorus calamus slices, add plant extract, mix well, freeze at -30℃ for 20 minutes, then microwave dry at 100MHz, then treat with electricity for 20 minutes, then stir-fry at 160℃ for 15 minutes, cool, and obtain the product.

[0040] The preparation method of plant extract is as follows: wash honeysuckle, forsythia, houttuynia cordata and pulsatilla chinensis separately, chop and mix them to obtain mixed powder. Add the mixed powder to water, heat at 55℃ for 25 minutes, filter and take the filtrate. Add ginger juice to the filtrate and mix evenly.

[0041] The mass ratio of honeysuckle, forsythia, houttuynia cordata, and pulsatilla chinensis added is 1:2:1:1.

[0042] The volume ratio of ginger juice to filtrate is 1:5.

[0043] Specifically, the process involves adding 1% sodium chloride solution (15 wt%) by weight to the plant extract, and then applying an electric current of 5 mA.

[0044] Example 4

[0045] Take raw Acorus calamus slices, add plant extract, mix well, freeze at -20℃ for 25 minutes, then microwave dry at 150MHz, then treat with electricity for 25 minutes, then stir-fry at 160℃ for 15 minutes, cool, and obtain the product.

[0046] The preparation method of plant extract is as follows: wash honeysuckle, forsythia, houttuynia cordata and pulsatilla chinensis separately, chop and mix them to obtain mixed powder. Add the mixed powder to water, heat at 55℃ for 25 minutes, filter and take the filtrate. Add ginger juice to the filtrate and mix evenly.

[0047] The mass ratio of honeysuckle, forsythia, houttuynia cordata, and pulsatilla chinensis added is 1: 2: 1: 1.

[0048] The volume ratio of ginger juice to filtrate is 1:5.

[0049] Specifically, the process involves adding 1% sodium chloride solution (15 wt%) by weight to the plant extract, and then applying an electric current of 5 mA.

[0050] Example 5

[0051] Take raw Acorus calamus slices, add plant extract, mix well, freeze at -10℃ for 20 minutes, then microwave dry at 150MHz, then treat with electricity for 25 minutes, then stir-fry at 160℃ for 15 minutes, cool, and obtain the product.

[0052] The preparation method of plant extract is as follows: wash honeysuckle, forsythia, houttuynia cordata and pulsatilla chinensis separately, chop and mix them to obtain mixed powder. Add the mixed powder to water, heat at 55℃ for 25 minutes, filter and take the filtrate. Add ginger juice to the filtrate and mix evenly.

[0053] The mass ratio of honeysuckle, forsythia, houttuynia cordata, and pulsatilla chinensis added is 1: 2: 1: 1.

[0054] The volume ratio of ginger juice to filtrate is 1:5.

[0055] Specifically, the process involves adding 1% sodium chloride solution (15 wt%) by weight to the plant extract, and then applying an electric current of 5 mA.

[0056] Comparative Example 1 (without freezing treatment)

[0057] Take raw Acorus calamus slices, add plant extract, mix well, then microwave dry at 150MHz, then treat with electricity for 25 minutes, then stir-fry at 160℃ for 15 minutes, cool, and obtain the product.

[0058] The preparation method of plant extract is as follows: wash honeysuckle, forsythia, houttuynia cordata and pulsatilla chinensis separately, chop and mix them to obtain mixed powder. Add the mixed powder to water, heat at 55℃ for 25 minutes, filter and take the filtrate. Add ginger juice to the filtrate and mix evenly.

[0059] The mass ratio of honeysuckle, forsythia, houttuynia cordata, and pulsatilla chinensis added is 1: 2: 1: 1.

[0060] The volume ratio of ginger juice to filtrate is 1:5.

[0061] Specifically, the process involves adding 1% sodium chloride solution (15 wt%) by weight to the plant extract, and then applying an electric current of 5 mA.

[0062] Comparative Example 2 (without power supply)

[0063] Take raw Acorus calamus slices, add plant extract, mix well, freeze at -10℃ for 20 minutes, then microwave dry at 150MHz, then stir-fry at 160℃ for 15 minutes, cool, and the product is obtained.

[0064] The preparation method of plant extract is as follows: wash honeysuckle, forsythia, houttuynia cordata and pulsatilla chinensis separately, chop and mix them to obtain mixed powder. Add the mixed powder to water, heat at 55℃ for 25 minutes, filter and take the filtrate. Add ginger juice to the filtrate and mix evenly.

[0065] The mass ratio of honeysuckle, forsythia, houttuynia cordata, and pulsatilla chinensis added is 1:2:1:1.

[0066] The volume ratio of ginger juice to filtrate is 1:5.

[0067] Comparative Example 3 (no other plant extracts added)

[0068] Raw Acorus calamus slices were taken, added to the plant extract, mixed evenly, first frozen at -10℃ for 20 min, then microwave-dried at 150MHz, followed by electrolysis for 25 min, then stir-fried at 160℃ for 15 min, and cooled to obtain the final product. The plant extract was ginger juice. The volume ratio of ginger juice to filtrate was 1:5. Specifically, 1% sodium chloride solution (concentration 15 wt%) was added to the plant extract, and then an electric current of 5 mA was applied.

[0069] Performance tests were conducted on Examples 2-5 and Comparative Examples 1-3. The test results are shown in Table 4.

[0070] (1) Method for determining the content of leachate:

[0071] According to the cold maceration method under the General Chapter 2201, Determination of Alcohol-soluble Extractives, Part IV of the 2020 edition of the Chinese Pharmacopoeia, dilute ethanol was used as the solvent.

[0072] Accurately weigh approximately 4g of the test sample and place it in a 250ml Erlenmeyer flask. Accurately add 100ml of water, seal tightly, and allow to cool. Shake frequently for the first 6 hours, then let stand for 18 hours. Filter quickly using a dry filter. Accurately measure 20ml of the filtrate and place it in an evaporating dish that has been dried to constant weight. Evaporate to dryness on a water bath, then dry at 105℃ for 3 hours. Cool in a desiccator for 30 minutes and quickly and accurately weigh. Unless otherwise specified, calculate the content (%) of water-soluble extractives in the test sample based on the dried product.

[0073] (2) Method for determining volatile oil content

[0074] Weigh 50g of the test sample (accurate to 0.01g), place it in a flask, add 500ml of water, shake to mix, and connect the volatile oil analyzer to the reflux condenser. Add water from the top of the condenser until it fills the graduated section of the volatile oil analyzer and overflows into the flask. Place the flask in a heating mantle and slowly heat to boiling, maintaining a gentle boil for about 5 hours, until the oil level in the analyzer no longer increases. Stop heating, let it stand for a moment, then open the stopcock at the bottom of the analyzer to slowly release the water until the upper end of the oil layer reaches 5mm above the 0 mark. Let it stand for more than 1 hour, then open the stopcock again to allow the oil layer to drop until its upper end is exactly level with the 0 mark. Read the volatile oil content and calculate the volatile oil content (%) in the test sample.

[0075] (3) For the determination methods of α-asarone and β-asarone content, please refer to "Research on Quality Standards of Acorus tatarinowii", and the methods are as follows:

[0076] Chromatographic conditions and system suitability tests were performed using octadecylsilane-bonded silica gel as the packing material; acetonitrile-water (45:55) as the mobile phase; and a detection wavelength of 313 nm.

[0077] Preparation of reference solution: Accurately weigh appropriate amounts of α-asarone and β-asarone reference standards, add methanol to prepare a mixed solution containing 0.02 mg of α-asarone and 0.1 mg of β-asarone per 1 ml.

[0078] Preparation of the test solution: Accurately weigh 0.5 g of Acorus tatarinowii sample powder (passed through a No. 4 sieve), place it in a 100 ml Erlenmeyer flask, accurately add 50 ml of methanol, weigh, sonicate for 45 min, cool, add weight, filter, and collect the filtrate to obtain the test solution.

[0079] (4) Preservation time

[0080] The prepared Chinese herbal medicine slices were tested under constant temperature and humidity conditions (25℃, 60% relative humidity) to see if mold appeared on the surface of the sample.

[0081] The assay involves precisely pipetting 10 μl each of the reference solution and the test solution into a liquid chromatograph and measuring the results.

[0082]

[0083] As can be seen from the table above, the active ingredients in the examples are superior to those in the comparative examples. The main reason may be that by first soaking the raw Acorus calamus in the plant extract at a low temperature and then in a microwave (Comparative Example 1), the raw Acorus calamus acquires a loose and porous structure, allowing the extract to fully penetrate the raw Acorus calamus. At the same time, an electrochemical treatment is performed, during which salt (sodium chloride) is added to promote ion movement, resulting in more uniform mixing of the extract in the porous structure of the raw Acorus calamus. Furthermore, the plant extract also includes a mixed extract of honeysuckle, forsythia, houttuynia cordata, and Pulsatilla chinensis. These main components contain plant enzymes and other antibacterial components, which are more conducive to the extraction of effective ingredients. During the subsequent stir-frying process, these antibacterial components can extend the shelf life of the Chinese herbal medicine slices, resulting in superior quality.

[0084] The embodiments described above are merely preferred embodiments of the present invention, and while the descriptions are specific and detailed, they should not be construed as limiting the scope of the present invention. It should be noted that those skilled in the art can make various other corresponding changes and modifications based on the technical solutions and concepts described above, and all such changes and modifications should fall within the protection scope of the claims of the present invention.

Claims

1. A processing method for Acorus calamus, characterized in that, Take raw Acorus calamus slices, add plant infusion, mix well, let it sit to moisten, remove, stir-fry, cool, and obtain the product; The process includes the following steps: Take raw Acorus calamus slices, add plant extract, mix well, freeze at -30 to -4℃ for 20-60 minutes, then microwave dry at 100-200MHz, then treat with electricity for 20-40 minutes, then stir-fry, cool, and obtain the product; The preparation method of the plant infusion is as follows: wash honeysuckle, forsythia, houttuynia cordata and pulsatilla chinensis separately, chop and mix them to obtain a mixed powder. Add the mixed powder to water and heat at 50-70℃ for 10-50 minutes. Filter and take the filtrate. Add ginger juice to the filtrate and mix evenly. The mass ratio of honeysuckle, forsythia, houttuynia cordata, and pulsatilla chinensis added is 1-3:1-2:1:1; The electrostatic treatment is performed by adding 1% sodium chloride solution by mass to the plant infusion solution; the concentration of the sodium chloride solution is 15 wt%, and the treatment is carried out under a current of 5 mA. The amount of the plant extract added is 10-15% of the mass of the raw Acorus calamus slices; The volume ratio of ginger juice to filtrate is 1:2-5.

2. The processing method of Acorus calamus according to claim 1, characterized in that, The frying temperature is 160-180℃, and the frying time is 10-15 minutes.

3. A kind of ginger-like calamus, characterized in that, It is prepared using the processing technique described in claim 1 or 2.

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