A method for fresh-cut rhubarb

Abstract

The application provides a method for fresh cutting of rhubarb, and belongs to the technical field of traditional Chinese medicinal material processing. After pretreatment of the rhubarb, the rhubarb is decomposed into 2-3 cm thick pieces, dried to have a water content of 52-60%, cut into 5-6 mm thick fresh rhubarb pieces, and dried to obtain medicinal rhubarb tablets. The application can reduce the process flow, shorten the drying time, save energy and improve efficiency, avoid secondary rewetting, maximize the retention of chemical components, stabilize the medicinal material quality, and the fresh-cut medicinal rhubarb tablets are complete and have good appearance after drying.

Description

TECHNICAL FIELD

[0001] The application belongs to the technical field of traditional Chinese medicine processing, and particularly relates to a method for fresh cutting of rhubarb. BACKGROUND

[0002] Rhubarb has the effects of purgation and accumulation, heat clearing and fire purging, blood cooling and detoxification, and blood stasis and meridian obstruction removing, and is a Shaanxi local medicinal material. Since medicinal rhubarb is about 17 cm in diameter and relatively thick, a processing technology of removing fine roots, scraping off the outer skin, and drying after decomposition by smoking or directly is usually adopted to obtain a crude processed product of medicinal rhubarb. The low-temperature smoking drying method takes as long as several months, and the dried medicinal material has a black surface and a poor appearance. The drying method usually needs to be carried out at 40-50 DEG C for more than 100 h, consumes a large amount of energy, and may cause damage to some chemical components.

[0003] The crude processed product of medicinal rhubarb obtained by the above processing technology has a low price and a poor quality. In the later stage, a traditional Chinese medicine decoction piece factory needs to carry out the following steps on the crude processed product of rhubarb: cleaning and selecting, soaking, cutting, drying again, and packaging to obtain rhubarb pieces of 2-4 mm. The processing technology is complicated, needs to soak, cut, and dry again the crude processed product of rhubarb, consumes time and energy, and has a high cost. Moreover, the dried rhubarb thick pieces have a solid texture and are difficult to soak under general conditions, and usually need to be soaked by using a pressurized method or in a soaking pool for more than 20 h, which causes a large amount of water-soluble components to be lost, leads to a decrease in the quality of the medicinal material, and causes the soaked medicinal material to be non-uniformly soaked, to be easy to break after being cut again, and to have a poor appearance of rhubarb pieces. SUMMARY

[0004] Therefore, the present application aims to provide a method for fresh cutting of medicinal rhubarb, which can obtain rhubarb pieces with a low cost and a good quality by one-time processing.

[0005] In order to achieve the above-mentioned application purpose, the present application provides the following technical scheme.

[0006] A method for fresh cutting of rhubarb, comprising the following steps: first decomposing rhubarb into rhubarb thick pieces with a thickness of 2-3 cm, drying the rhubarb thick pieces to have a water content of 52-60%, and then cutting the rhubarb thick pieces into rhubarb fresh cut pieces with a thickness of 5-6 mm to obtain rhubarb pieces.

[0007] Preferably, the rhubarb is decomposed into rhubarb thick pieces with a thickness of 2.3-2.6 cm.

[0008] Preferably, the rhubarb is cut into rhubarb fresh cut pieces with a thickness of 5.4-5.6 mm.

[0009] Preferably, the drying of the rhubarb thick pieces is carried out by continuously drying the decomposed thick pieces at 30-50 DEG C.

[0010] Preferably, the rhubarb fresh slice drying temperature is 50-60℃, and the drying time is 6-10h.

[0011] Preferably, the rhubarb is pretreated before decomposition, including cleaning the rhubarb fresh product of sand, removing the non-medicinal parts of stems and leaves, scraping the rough skin, and washing.

[0012] Preferably, the rhubarb slice is removed of fine slag and debris by the national pharmacopoeia standard single layer test sieve No. 1.

[0013] Preferably, the drying is performed by the drying method.

[0014] Another purpose of the present application is to provide the rhubarb slice prepared by the above method of fresh cutting rhubarb.

[0015] Preferably, the rhubarb slice contains 47-59% water-soluble extract, 1.65-2.31% total anthraquinone, and 0.57-0.75% free anthraquinone by weight percentage.

[0016] Compared with the prior art, the present application has the following beneficial effects:

[0017] The present application provides a method for fresh cutting medicinal rhubarb, which can obtain rhubarb slice with low cost and good product quality by one-time processing. The present application can reduce the process flow, shorten the drying time, save energy and improve efficiency, while avoiding two times of rehydration, maximizing the retention of chemical components, stabilizing the quality of medicinal materials, and the fresh cutting rhubarb slice of the present application is complete and has good appearance after drying. The present application helps to promote the fresh processing work of traditional Chinese medicinal materials in the production area to achieve "unified quality control standards, standardized processing management in the production area, and reasonable and advanced process flow", and to achieve "variety base, standardized processing, quality traceability, and systematic supervision" in the production area of native medicinal materials, thereby laying a solid foundation for the integration of fresh processing and processing of traditional Chinese medicinal materials in the production area. BRIEF DESCRIPTION OF DRAWINGS

[0018] Figure 1 : Fresh cutting medicinal rhubarb flow chart

[0019] Figure 2 : Rhubarb slice of Example 1;

[0020] Figure 3 : Rhubarb slice of Comparative Example 2;

[0021] Figure 4 : Rhubarb slice of Comparative Example 1;

[0022] Figure 5 : Rhubarb slice of Comparative Example 7;

[0023] Figure 6 : 9 batches of rhubarb slice prepared by the method of Example 1;

[0024] Figure 7 : 9 batches of rhubarb tablets prepared by the method of Example 2;

[0025] Figure 8 : 9 batches of rhubarb tablets prepared by the method of Example 3. DETAILED DESCRIPTION

[0026] The present application provides a method for fresh cutting of rhubarb, comprising the following steps: firstly, decomposing rhubarb into thick rhubarb pieces with a thickness of 2-3 cm, then drying the thick rhubarb pieces to a water content of 52-60%, and finally cutting the thick rhubarb pieces into fresh-cut rhubarb pieces with a thickness of 5-6 mm to obtain rhubarb tablets; preferably, the rhubarb is decomposed into thick rhubarb pieces with a thickness of 2.3-2.6 cm, and the thick rhubarb pieces are cut into fresh-cut rhubarb pieces with a thickness of 5.4-5.6 mm.

[0027] The present application finds that the water content of rhubarb directly affects the appearance, forming rate and effective ingredient content of fresh-cut rhubarb when the rhubarb is freshly cut. In the present application, the thick rhubarb pieces are dried to a water content of 52-60%, and at this time, the rhubarb tablet has a red-brown to brown skin, slight shrinkage, compact edge texture, soft center, and is not easy to break, which is easy to cut. At this time, the drying cost of the rhubarb is effectively reduced, and the rhubarb tablets prepared by cutting the rhubarb within the water content range are complete, have good appearance after drying, and at the same time, the second rehydration is avoided, the chemical components are retained to the greatest extent, and the quality of the rhubarb is stable.

[0028] In the present application, the rhubarb is pretreated before decomposition, including cleaning the fresh rhubarb, removing the non-medicinal parts of stems and leaves, scraping off the rough skin, and washing.

[0029] In the present application, the drying of the thick rhubarb pieces is carried out at 30-50°C, and preferably at 35-45°C. As an implementable way, the thick rhubarb pieces are stacked in a drying tray for drying, the stacking thickness is 3-4 cm, and the drying time is 22-30 h, preferably 24-28 h.

[0030] In the present application, the drying temperature of the fresh-cut rhubarb pieces is 50-60°C, and the drying time is 6-10 h; preferably, the drying temperature is 50-60°C, and the drying time is 7.5-8.5 h. As an implementable way, the fresh-cut rhubarb pieces are stacked in a drying tray for drying, and the stacking thickness is 3-4 cm. In the present application, the drying is carried out by using the drying method.

[0031] In the present application, the rhubarb tablets are passed through a national pharmacopoeia standard single-layer test sieve No. 1 to remove fine slag and debris. As an implementable way, the rhubarb tablets after sieving are packaged and stored, and the storage is carried out by placing the rhubarb tablets in a ventilated and dry place to prevent insect damage. The rhubarb tablets prepared by the present application have stable quality and can be stored for 3 years.

[0032] The application further provides the rhubarb slices prepared by the method.

[0033] In the application, the rhubarb slices contain 47-59% water-soluble extract, 1.65-2.31% total anthraquinone and 0.57-0.75% free anthraquinone by weight percentage. The rhubarb slices of the application avoid secondary rehydration and retain chemical components to the maximum extent.

[0034] The technical solutions provided by the application are described in detail below in combination with examples, but they should not be understood as limitations to the protection scope of the application.

[0035] Example 1

[0036] A method for fresh-cutting rhubarb

[0037] The fresh rhubarb is cleaned to remove mud and sand, non-medicinal parts of stems, leaves and branches, and rough skin is scraped off, and then washed.

[0038] The washed medicinal rhubarb is cut into 3cm-thick rhubarb slices, which are stacked in a drying tray with a stacking thickness of 4cm, and dried by direct drying at 40℃ until the water content is 53%. The dried rhubarb is cut into 5mm-thick fresh-cut rhubarb slices, which are stacked in a drying tray with a stacking thickness of 3cm, and dried by direct drying at 50℃ for 8h, with turning every 3h. After drying, the rhubarb slices are passed through a No.1 single-layer test sieve according to the national pharmacopoeia standard to remove fine residues and debris, and then stored in a ventilated and dry place to prevent insect damage. Figure 2 As shown in the figure, the product is irregularly round thick slices with different sizes. The outer skin is brownish-brown with longitudinal wrinkles and pimple-like elevations. The section is yellowish-brown, relatively flat, with obvious scattered or ring-shaped star points, and almost no debris.

[0039] Example 2

[0040] A method for fresh-cutting rhubarb

[0041] The fresh rhubarb is cleaned to remove mud and sand, non-medicinal parts of stems, leaves and branches, and rough skin is scraped off, and then washed.

[0042] The washed medicinal rhubarb is cut into 3cm-thick rhubarb slices, which are stacked in a drying tray with a stacking thickness of 4cm, and dried by direct drying at 40℃ until the water content is 53%. The dried rhubarb is cut into 5mm-thick fresh-cut rhubarb slices, which are stacked in a drying tray with a stacking thickness of 3cm, and dried by direct drying at 50℃ for 8h, with turning every 3h. After drying, the rhubarb slices are passed through a No.1 single-layer test sieve according to the national pharmacopoeia standard to remove fine residues and debris, and then stored in a ventilated and dry place to prevent insect damage.

[0043] Example 3

[0044] A method for fresh cutting rhubarb

[0045] The fresh rhubarb is cleaned to remove dirt, non-medicinal parts of stems and leaves, and rough skin, and then washed.

[0046] The washed medicinal rhubarb is cut into 3 cm thick pieces, which are stacked in a drying tray with a stacking thickness of 3 cm, and dried by drying, at 45°C until the moisture content is 60%, and then cut into 5 mm thick fresh pieces, which are stacked in a drying tray with a stacking thickness of 4 cm, and dried by direct drying at 60°C for 6 h, with turning every 2 h, and then the rhubarb pieces are passed through a national pharmacopoeia standard single-layer test sieve No. 1 to remove fine residues and debris, and stored in a ventilated dry place after packaging to prevent insect damage.

[0047] Comparative Example 1

[0048] Traditional rhubarb preparation method

[0049] The fresh rhubarb is cleaned to remove dirt, non-medicinal parts of stems and leaves, and rough skin, and then washed.

[0050] The washed medicinal rhubarb is cut into 3 cm thick pieces, which are stacked in a drying tray with a stacking thickness of 3 cm, and dried by drying, at 45°C until the moisture content is 60%, and then cut into 5 mm thick fresh pieces, which are stacked in a drying tray with a stacking thickness of 4 cm, and dried by direct drying at 60°C for 6 h, with turning every 2 h, and then the rhubarb pieces are passed through a national pharmacopoeia standard single-layer test sieve No. 1 to remove fine residues and debris, and stored in a ventilated dry place after packaging to prevent insect damage.

[0051] The above rhubarb is selected to remove impurities, placed in a medicine washing machine to clean the surface soil, and then placed in a medicine moistening pool, and moistened by spraying with water at appropriate times to ensure that the medicine is fully moistened. The moistened rhubarb is placed in a medicine cutting machine for cutting, and the rhubarb pieces are placed in an oven tray with a thickness of no more than 4 cm, and dried at about 60°C for about 7-8 hours, cooled, and then placed in a clean container, sieved to remove medicine debris, to obtain rhubarb pieces, which are packaged. Figure 4 As shown in the above table, the obtained rhubarb pieces are irregularly shaped thick pieces of various sizes. The outer skin is yellow-brown with longitudinal wrinkles and nodular elevations. The cut surface is yellowish-gray, relatively flat, with scattered or ring-shaped star points, and has gaps and many debris.

[0052] Comparative Example 2

[0053] The difference between this comparative example and Example 1 is that the thick pieces of medicinal rhubarb cut from the rhubarb are dried to a moisture content of 75%, and then cut into fresh pieces. The obtained rhubarb pieces are as shown in the above table. Figure 3As shown, the product is irregularly round thick slice, size varies. The outer skin is brown, with longitudinal wrinkles and nodular protuberance. The section is light brown yellow, relatively flat, with scattered or arranged into ring star point, with gap almost no slag.

[0054] Comparative Example 3

[0055] The difference between this comparative example and Example 1 is that the thick slice of broken and cut rhubarb is dried to a water content of 70%, and then cut into fresh rhubarb slices.

[0056] Comparative Example 4

[0057] The difference between this comparative example and Example 1 is that the thick slice of broken and cut rhubarb is dried to a water content of 65%, and then cut into fresh rhubarb slices.

[0058] Comparative Example 5

[0059] The difference between this comparative example and Example 1 is that the thick slice of broken and cut rhubarb is dried to a water content of 50%, and then cut into fresh rhubarb slices.

[0060] Comparative Example 6

[0061] The difference between this comparative example and Example 1 is that the thick slice of broken and cut rhubarb is dried to a water content of 45%, and then cut into fresh rhubarb slices.

[0062] Comparative Example 7

[0063] The difference between this comparative example and Example 1 is that the thick slice of broken and cut rhubarb is dried to a water content of 40%, and then cut into fresh rhubarb slices. The obtained rhubarb slices are as shown, which are irregularly round thick slices, size varies. The outer skin is brown, with longitudinal wrinkles and nodular protuberance. The section is yellow brown, relatively flat, with scattered or arranged into ring star point, with gap, more fragments. Figure 5

[0064] Example 4

[0065] This example compares the effects of different methods on the preparation of rhubarb slices

[0066] 1. Since November 2022, Shaanxi Yannian Health Pharmaceutical Co., Ltd. has been commissioned to purchase 3-year-old, 9 batches (3 production areas) of rhubarb medicinal material fresh products produced in Zhenba County, Hanzhong City, Shaanxi Province in the same year, and collect medicinal material specimens. All of them were identified by Xu Feng, deputy director of Hanzhong City Food and Drug Inspection and Testing Center, as Rheum officinal Baill. by pharmacists. The production area information is shown in Table 1.

[0067] Table 1 Production area information

[0068] ​

[0069] 2. The 3 origins and 9 batches (3 batches are selected from each origin, and the average of 3 batches is taken as the result) of rhubarb were prepared into rhubarb tablets by the methods in Examples 1-3 and Comparative Examples 1-7, and were recorded as Examples 1-3 and Comparative Examples 1-7.

[0070] 3. The appearance shape of the rhubarb tablets in each treatment was scored, and the scoring standard is shown in Table 2.

[0071] Table 2 Scoring standard of rhubarb tablets

[0072]

[0073]

[0074] 4. The rhubarb tablets treated above were evaluated according to the appearance of rhubarb tablets in Chinese Pharmacopoeia 2020. The tablets meeting the appearance evaluation were subjected to appearance, extract, and effective ingredient content determination, and the appearance score (30%), extract content (20%), total anthraquinone content (25%), and free anthraquinone content determination results (25%) were taken as indexes, and a comprehensive score was calculated according to the following formula.

[0075] Comprehensive score = i1[(j1-j1min) / (j1max-j1min)] + i2[(j2-j2min) / (j2max-j2min)] + … + in[(jn-jnmin) / (jnmax-jnmin)]

[0076] Wherein, in is the weight coefficient; jn is the index value; jnmax is the maximum index value; jnmin is the minimum index value, and the weight coefficient is assigned as follows: appearance 30%, extract 20%, total anthraquinone content 25%, and free anthraquinone content 25%.

[0077] 5. Results

[0078] The medicinal rhubarb tablets prepared by the methods in Examples 1-3 of the present application, as shown in Table 3, have good tablet shape, high effective content, and stable quality of rhubarb tablets. Figures 6-8

[0079] The appearance, extract, and effective ingredient content determination results of the rhubarb tablets treated in different ways are shown in Table 3.

[0080] Table 3 Comprehensive score results of rhubarb tablets

[0081]

[0082]

[0083] ​According to the results in Table 3, the comprehensive evaluation score of the rhubarb tablets prepared by the examples 1-3 of the present application is much higher than that of the comparative examples 1-7. In addition, the data of the index components of the rhubarb tablets with different water contents show a trend of first increasing and then decreasing, but the comprehensive evaluation shows that the quality of the rhubarb tablets prepared by the method provided by the present application is the best.

[0084] The rhubarb tablets prepared by the examples 1-3 of the present application are irregularly circular thick tablets with different sizes; the outer skin is brownish-brown with longitudinal wrinkles and nodular protrusions; the section is yellowish-brown and relatively flat with obvious scattered or arranged ring-shaped stars and gaps.

[0085] Compared with the rhubarb tablets prepared by the example 1, the section of the rhubarb tablets obtained by drying the rhubarb fresh slices cut at a high water content (75%) is light brownish-yellow. The rhubarb fresh slices are difficult to cut and have many broken pieces when cut at a low water content (40%). The outer skin of the rhubarb tablets prepared by the traditional method (comparative example 1) is yellowish-brown, the section is yellowish-gray, and there are many broken pieces. In summary, the rhubarb tablets prepared by the method provided by the present application are complete and have good appearance.

[0086] Compared with the method provided by the comparative example 1, the processing time of the examples 1-3 of the present application is 48-72h, and the labor cost is 500-800 yuan; the processing time of the comparative example 1 is 480-720h, and the labor cost is 5000-7500 yuan. The present application reduces the process flow, shortens the drying time, and reduces the labor cost.

[0087] The above only describes the preferred embodiments of the present application, and it should be pointed out that for ordinary skilled in the art, without departing from the principles of the present application, a number of improvements and refinements can be made, and these improvements and refinements should also be considered as the protection scope of the present application.

Claims

1. A method of fresh-cut rhubarb characterized in that, The method comprises the following steps: The rhubarb is first decomposed into thick rhubarb pieces with a thickness of 2-3 cm, dried to a water content of 56-60%, and then cut into fresh rhubarb pieces with a thickness of 5-6 mm to obtain dried rhubarb pieces; The drying of the thick rhubarb pieces is continuous drying at 45℃; The drying is carried out by using the drying method; The rhubarb is medicinal rhubarb.

2. The method of claim 1, wherein the fresh-cut rhubarb is stored at a temperature of 0 to 10°C. The rhubarb is decomposed into thick rhubarb pieces with a thickness of 2.3-2.6 cm.

3. The method of claim 1, wherein the fresh-cut rhubarb is stored at a temperature of 0 to 10°C. The rhubarb is cut into fresh rhubarb pieces with a thickness of 5.4-5.6 mm.

4. The method of claim 1, wherein the fresh-cut rhubarb is stored at a temperature of 0 to 10°C. The drying temperature of the fresh rhubarb pieces is 50-60℃, and the drying time is 6-10 h.

5. The method of fresh-cut rhubarb according to claim 1, wherein, The rhubarb is pretreated before being decomposed, which comprises cleaning the fresh rhubarb, removing the non-medicinal parts such as stems, leaves and branches, scraping the rough skin, and washing.

6. The method of claim 1-5, wherein, The dried rhubarb pieces are passed through a single-layer inspection screen No. 1 to remove fine residues and debris.

7. The dried rhubarb pieces obtained by the method of fresh cutting rhubarb according to any one of claims 1-6.

8. The rhubarb tablet according to claim 7, characterized by, The dried rhubarb pieces contain 47-59% water-soluble extract, 1.65-2.31% total anthraquinones, and 0.57-0.75% free anthraquinones by weight percentage.

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