Processing method and application of spina date seeds, preparation and preparation method of preparation

Abstract

The invention discloses a processing method of semen ziziphi spinosae, application of the semen ziziphi spinosae, a preparation and a preparation method of the preparation, and belongs to the technical field of traditional Chinese medicine preparations, the processing method of the semen ziziphi spinosae comprises the following steps: mashing the semen ziziphi spinosae, adding yellow wine, uniformly mixing, braising for 10-15 minutes, and frying to obtain fried semen ziziphi spinosae; the alcoholic strength of the yellow wine is 10-12% vol. According to the processing method, the content of jujuboside A and spinosid in spina date seeds is remarkably increased, the quality of obtained spina date seed products is more stable, technical support is provided for improving the quality of traditional Chinese medicine preparations, and compared with the prior art, the spina date seed nerve soothing preparation prepared through the method has the better sleep improving effect.

Description

Technical Field

[0001] The invention belongs to the technical field of traditional Chinese medicine preparations, and relates to a processing method of spinach seed and an application thereof, a preparation and a preparation method of the preparation. Background Art

[0002] Zaoren Anshen Granule is a traditional Chinese medicine preparation, mainly composed of Ziziphus jujuba seeds (fried), Salvia miltiorrhiza and Schisandra chinensis (fried with vinegar). Ziziphus jujuba seeds are the main ingredients for nourishing blood and calming the mind; Schisandra chinensis fried with vinegar enters the liver meridian to nourish liver blood and calm the mind; Salvia miltiorrhiza is used to clear the heart and relieve restlessness, and the sour and astringent properties of Ziziphus jujuba seeds and Schisandra chinensis are used to control the astringent properties of Ziziphus jujuba seeds and Schisandra chinensis, so that they do not hinder evil. The combination of these medicines can nourish the heart and liver, calm the mind and improve intelligence, and is used to treat insomnia, dizziness, forgetfulness and other symptoms.

[0003] Most methods of preparing Chinese jujube kernels are to place the dried jujube kernels in a frying container, heat them over a low fire, fry until they swell, make a popping sound, and become slightly darker in color, then remove impurities through a sieve and take them out to cool. However, when using a sieve to manually remove debris, the surface temperature of the processed Chinese jujube kernels is relatively high. If a sieve is used directly to remove impurities, on the one hand, the high-temperature Chinese jujube kernels can easily scald the workers, and the debris is scattered everywhere and is not easy to collect from the environment. On the other hand, the sieved Chinese jujube kernels still need to spend a certain amount of time to cool, so the work efficiency is very low, and the effective ingredients are not high.

[0004] CN114767746A discloses a process for preparing stir-fried Chinese jujube kernels, comprising the following steps: S1: cleaning, taking sun-dried Chinese jujube kernels and removing impurities therein; S2: frying, taking the cleaned Chinese jujube kernels, setting the temperature of the electromagnetic frying machine to 160-180°C, adjusting the speed of the electromagnetic frying machine to 15r / min, adding iron sand particles into the electromagnetic frying machine, the diameter of the iron sand particles is 2 mm, the mass ratio of the iron sand particles to the Chinese jujube kernels is 1:1.5, frying the Chinese jujube kernels for 6-8 minutes until they are slightly bulging, occasionally with burnt spots, and slightly fragrant; S3: screening, sieving the stir-fried Chinese jujube kernels through a de-impurity device to remove the Chinese jujube kernel skin, debris and iron sand particles, and air-cooling the Chinese jujube kernels; S4: packaging, packaging the Chinese jujube kernels after de-impurity and air-cooling. The invention uses a de-impurity device to separate the Chinese jujube kernel skin, debris and iron sand particles, and rapidly cools the Chinese jujube kernels during the de-impurity process, thereby improving work efficiency.

[0005] CN112022911A discloses a processing technology of Chinese date seeds, which includes the following steps: soaking Chinese date seeds in water: putting Chinese date seeds in clear water, soaking them fully and removing the shells, then taking out the Chinese date seeds and drying them; drying Chinese date seeds: putting the shelled Chinese date seeds in a drying device to remove moisture and turn the Chinese date seeds into brown; soaking Chinese date seeds in blood: putting the dried Chinese date seeds in pig heart blood, soaking them fully and sucking blood, then taking out the Chinese date seeds and drying them; drying Chinese date seeds: putting the blood-soaked Chinese date seeds in a drying device to remove moisture; crushing Chinese date seeds: putting the dried Chinese date seeds in a crushing device and crushing them into coarse particles; packaging Chinese date seeds: packing the crushed Chinese date seeds into a small portion of a few grams into a food-grade tea filter bag; the drying device consists of a heating component and a material discharge component. The invention optimizes the processing technology of Chinese date seeds, retains the effective ingredients of Chinese date seeds to the greatest extent, and makes the product quality of Chinese date seeds more stable.

[0006] Yellow wine is one of the important auxiliary materials in the preparation of traditional Chinese medicine. In the process of traditional Chinese medicine preparation, yellow wine is often used to soak, stir-fry, boil, and steam various medicinal materials. It can guide the medicine upward, increase solubility, alleviate the medicinal properties, and deodorize and correct the taste. It is mostly used in the preparation of medicinal materials such as rhubarb, angelica, Ligustrum lucidum, white peony, rehmannia, scutellaria, and salvia miltiorrhiza. However, the application of yellow wine in the preparation of Chinese jujube seeds has not yet been found. Summary of the invention

[0007] Based on this, the present invention provides a method for processing spiny jujube seeds and its application, preparation and preparation method of the preparation. The present invention uses yellow wine to process spiny jujube seeds, significantly increases the content of jujuboside A and spinosus in spiny jujube seeds, and has a simple process and is suitable for industrial application.

[0008] In order to solve the above technical problems, the present invention adopts the following technical solutions:

[0009] In a first aspect, the present invention provides a method for processing spiny jujube seeds, comprising the following steps:

[0010] Crush the sour jujube kernels, add rice wine and mix evenly, simmer for 10-15 minutes and then stir-fry to obtain stir-fried sour jujube kernels.

[0011] In some embodiments, the mass ratio of the rice wine to the spiny jujube kernel is 1:9-15; preferably 1:10-12.

[0012] In some embodiments, the alcohol content (20° C.) of the rice wine is 10-12% vol.

[0013] In some embodiments, the stewing temperature is 135-145°C, preferably 138-142°C.

[0014] The stir-frying in the present invention is a conventional operation method in the field, specifically: stir-frying according to the stir-frying method "General Rules 0213 of the 2020 Edition of the Chinese Pharmacopoeia" until it swells and the color becomes slightly darker.

[0015] In a second aspect, the present invention provides stir-fried spiny jujube seeds obtained by the above-mentioned processing method.

[0016] In a third aspect, the present invention provides the use of the stir-fried spiny jujube seeds obtained by the above-mentioned processing method in the preparation of traditional Chinese medicine preparations.

[0017] The Chinese medicine preparation described in the present invention is granules, tablets, powders or capsules.

[0018] In some embodiments, the present invention provides the use of the stir-fried spiny jujube seeds in combination with salvia miltiorrhiza and vinegar schisandra chinensis in the preparation of a traditional Chinese medicine preparation for improving sleep.

[0019] In a fourth aspect, the present invention provides a jujube seed tranquilizing preparation, comprising stir-fried spiny jujube seeds, salvia miltiorrhiza and vinegar schisandra chinensis obtained by the above-mentioned processing method.

[0020] In some embodiments, the jujube seed tranquilizing preparation comprises, by weight, 120-150 parts of stir-fried spinach seeds, 25-35 parts of salvia miltiorrhiza, and 25-35 parts of vinegar schisandra chinensis.

[0021] In a fifth aspect, the present invention provides a method for preparing the above-mentioned jujube seed tranquilizing preparation, comprising the following steps: decocting stir-fried sour jujube seeds, salvia miltiorrhiza and vinegar schisandra chinensis with water, filtering, combining the filtrate, concentrating, and obtaining an extract.

[0022] In some embodiments, the decocting temperature does not exceed 90°C, preferably 75-85°C.

[0023] In some embodiments, the decoction is performed at least once, each time for 1-3 hours, and the amount of water used is 5-10 times the total amount of fried spiny jujube seeds, salvia miltiorrhiza and vinegar schisandra; preferably, the decoction is performed twice, each time for 2 hours, and the amount of water used for the first time is 8 times the total amount of fried spiny jujube seeds, salvia miltiorrhiza and vinegar schisandra; the amount of water used for the second time is 6 times the total amount of fried spiny jujube seeds, salvia miltiorrhiza and vinegar schisandra.

[0024] In some embodiments, the concentration is reduced-pressure concentration. Preferably, the temperature of the reduced-pressure concentration is 60-70° C. and the vacuum degree is -0.06-0.07 MPa.

[0025] In some embodiments, the relative density of the extract is 1.05-1.20 (60-70° C.).

[0026] In some embodiments, the preparation method further comprises the steps of adding dextrin to the extract and granulating.

[0027] Preferably, the added amount of the dextrin is 0.9-1.1 times the mass of the extract.

[0028] Preferably, the granulation temperature is 60-80°C and the pressure is 20-30 kg / cm2 .

[0029] In a sixth aspect, the present invention also provides a method for increasing the content of jujuboside A and spinosylcerasone in spiny jujube seeds, comprising the following steps:

[0030] Mash the sour jujube kernels, add rice wine and mix evenly, simmer for 10-15 minutes and then stir-fry to obtain stir-fried sour jujube kernels;

[0031] The mass ratio of yellow rice wine to wild jujube kernel is controlled to be 1:9-15; preferably 1:10-12;

[0032] The alcohol content of rice wine (20°C) is 10%-12% vol;

[0033] The stewing temperature is controlled at 135-145°C, preferably 138-142°C.

[0034] The beneficial effects of the present invention are:

[0035] (1) The processing method of the present invention significantly increases the contents of jujube saponin A and spinosaponin in the spinach seeds, and the quality of the obtained spinach seeds product is more stable, providing technical support for improving the quality of traditional Chinese medicine preparations.

[0036] (2) The preparation method of the present invention is simple and suitable for industrial production.

[0037] (3) Experiments show that the stir-fried Chinese jujube seeds prepared by the processing method of the present invention, combined with Salvia miltiorrhiza and Schisandra chinensis vine vinegar, produce a synergistic effect in improving sleep. Compared with the prior art, the Chinese jujube seed tranquilizing preparation prepared by the present invention has a better effect of improving sleep. BRIEF DESCRIPTION OF THE DRAWINGS

[0038] Figure 1 These are the results of thin layer analysis of the processed wild jujube seeds of Examples 1-3 and Comparative Examples 1-4, wherein S1 represents Example 1, S2 represents Example 2, S2 represents Example 3, D1 represents Comparative Example 1, D2 represents Comparative Example 2, D3 represents Comparative Example 3, D4 represents Comparative Example 4, and D0 represents unprocessed raw wild jujube seeds. DETAILED DESCRIPTION

[0039] The following describes the embodiments of the present invention through specific examples, and those skilled in the art can easily understand other advantages and effects of the present invention from the contents disclosed in this specification. The present invention can also be implemented or applied through other different specific embodiments, and the details in this specification can also be modified or changed in various ways based on different viewpoints and applications without departing from the spirit of the present invention.

[0040] Unless otherwise defined, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which the subject matter of this document belongs. As used herein, the following definitions are provided to facilitate understanding of the present invention.

[0041] The term "comprising" is generally used in the sense of including, ie allowing for the presence of one or more features or components.

[0042] As used in the specification and claims, the singular form "a," "an," and "the" include plural references unless the context clearly dictates otherwise.

[0043] The present invention does not limit the sources of the raw materials used. Unless otherwise specified, the raw materials used in the present invention are common commercial products in the technical field.

[0044] 1. Processing method of Chinese date seeds

[0045] The stir-fried Chinese jujube seeds corresponding to the different processing parameters described in Table 1 were prepared according to the following processing method.

[0046] Table 1 Processing parameters of different embodiments and comparative examples

[0047]

[0048]

[0049] [Preparation method]

[0050] Mash the sour jujube kernels, add rice wine and mix evenly. After stewing, stir-fry according to the stir-frying method "General Chapter 0213 of the 2020 Edition of the Chinese Pharmacopoeia" until they swell and the color becomes slightly darker, and the stir-fried sour jujube kernels are obtained.

[0051] Comparative Example 3: Wine Stew

[0052] Add Chinese jujube kernels into rice wine (11% vol), heat in water and stew thoroughly, let cool, take out and dry.

[0053] Comparative Example 4: Stir-fry

[0054] Crush the Chinese jujube kernels and stir-fry them according to the stir-fry method "General Chapter 0213 of the 2020 Edition of the Chinese Pharmacopoeia" until they swell and the color slightly darkens, thereby obtaining stir-fried Chinese jujube kernels.

[0055] [Quality analysis of processed spinach seeds]

[0056] 1. Thin layer analysis

[0057] The processed Chinese jujube seeds in Examples 1-3 and Comparative Examples 1-4 were identified according to the thin layer chromatography method of the 2020 edition of the Chinese Pharmacopoeia.

[0058] Take 1g of processed Ziziphus jujuba seed powder, add 30ml of methanol, heat and reflux for 1 hour, filter, evaporate the filtrate, add 0.5ml of methanol to the residue to dissolve it, and use it as the test solution. Take Ziziphus jujuba seed saponin A and Ziziphus jujuba seed saponin B as reference substances, add methanol to make 1ml of mixed solution containing 1mg each, and use it as the reference substance solution; according to the thin layer chromatography method (General Rule 0502), take 5μ1 of each of the above two solutions, and spot them on the same silica gel G thin layer plate, use water-saturated n-butanol as the developing agent, develop, take out, dry, spray with 1% vanillal sulfuric acid solution, and examine immediately. In the chromatogram of the test substance, spots of the same color appear at the corresponding position of the chromatogram of the reference substance.

[0059] The results are as follows Figure 1 shown.

[0060] 2. Content determination

[0061] The test was carried out according to the [Content Determination] of Jujuboside A and Spinosin in Ziziphus jujuba seeds in the 2020 edition of the Chinese Pharmacopoeia. The results are shown in Table 2.

[0062] Table 2 Contents of jujuboside A and spinosin

[0063] Group Jujuboside A content% Spinosin content% Example 1 0.1512 0.1372 Example 2 0.1519 0.1380 Example 3 0.1526 0.1394 Comparative Example 1 0.1201 0.1034 Comparative Example 2 0.1193 0.1018 Comparative Example 3 0.1213 0.0997 Comparative Example 4 0.1184 0.1068 Raw jujube kernels 0.0568 0.0281

[0064] The results showed that the content of jujuboside A in the processed spiny jujube seeds of Examples 1-3 of the present invention was above 0.15%, and the content of spinoside was above 0.13%, which was much higher than that of the raw spiny jujube seeds, indicating that the processing method of the present invention can significantly increase the content of jujuboside A and spinoside in spiny jujube seeds.

[0065] At the same time, by comparing comparative examples 1-4, it can be seen that the alcohol content of rice wine and the stewing time during the processing process have a greater impact on the content of jujube saponin A and spinoside in the processed jujube seeds. Comparative examples 1-2 use conventional rice wine alcohol content and stewing time, and the quality of the processed jujube seeds is basically the same as that of the jujube seeds processed by conventional wine stewing, stir-frying and other processing techniques in comparative examples 3 and 4, and the content of jujube saponin A and spinoside is basically the same.

[0066] By comparing Examples 1-3 with Comparative Examples 3 and 4, it can be seen that the present invention utilizes the alcohol content of a specific rice wine and the stewing time to cooperate with each other, and the contents of jujuboside A and spinosaponin in the processed spinach seeds are much higher than those of conventional wine stewing, stir-frying and other processing processes.

[0067] 2. Zao Ren Analgesic Preparation

[0068] The jujube seed tranquilizing preparations corresponding to the different ratios and process parameters described in Table 3 were prepared according to the following preparation method.

[0069] Table 3 Formulations and process parameters of the Zao Ren An Shen preparations of different embodiments and comparative examples

[0070]

[0071] [Preparation method]

[0072] Add water to stir-fried Chinese date seeds, salvia miltiorrhiza and vinegar schisandra chinensis and boil them twice, control the boiling temperature, add 8 times the amount of water for the first time and 6 times the amount of water for the second time, each time for 2 hours, combine the decoctions, filter, and concentrate the filtrate to a clear paste with a relative density of 1.05-1.20 (60℃-70℃), add dextrin with 1 times the weight of the clear paste, mix well, and make granules (temperature 60-80℃, pressure 20-30kg / cm 2 ), and dried at 55-70°C for 4-6 hours.

[0073] 3. Evaluation of the efficacy of the Zao Ren Anshen preparation

[0074] 1. Experimental Animals

[0075] SPF KM mice, 20-22 g, male, were purchased from Beijing Weitonglihua Experimental Animal Company. During the experiment, they were kept in the experimental animal room with free access to standard feed and clean tap water, with a light duration of 12 h:12 h (light:dark), room temperature of 22-25°C, and humidity of 55±10%.

[0076] 2. Experimental methods

[0077] KM mice were randomly divided into 9 groups, 8 mice in each group, and divided into a control group, a model group and a drug administration group. The drug administration groups were divided into drug administration groups 1-7, and were intragastrically administered with the jujube seed tranquilizing preparation prepared in the corresponding embodiment or comparative example, at a dose of 50 mg / kg, once a day for 28 consecutive days; the model group and the control group were intragastrically administered with an equal volume of distilled water, once a day for 28 consecutive days.

[0078] Except for the control group, mice in other groups were subjected to sleep disorder modeling by being restrained for 10 hours a day for 28 consecutive days and being deprived of food and water during the restraint period.

[0079] 15 minutes after the last gavage, 50 mg / kg of sodium pentobarbital was injected intraperitoneally, and the animals' sleep latency was observed using the disappearance of the righting reflex as the criterion.

[0080] The results are shown in Table 4.

[0081] Table 4 Effects of Zaoren Anshen Preparation on Sleep of Mice (n=8, mean±sd)

[0082]

[0083]

[0084] Note: Different letters in the same column indicate significant differences among different groups, P < 0.05.

[0085] As shown in Table 4, compared with the control group, the sleep duration of mice in the module group was significantly reduced (P < 0.05), indicating that the sleep disorder model was successfully established.

[0086] Compared with the control group, there was no significant difference in the sleep duration of mice in the drug-treated groups 1-3 (P>0.05), indicating that the jujube seed tranquilizing preparation prepared in Example 4-6 has a good effect of prolonging sleep duration.

[0087] Compared with the dosing groups 4-7, the sleep duration of the mice in the dosing groups 1-3 was significantly different (P < 0.05), indicating that compared with the comparative examples 5, 7, 8 and 10, the jujube seed tranquilizing preparation prepared in Examples 4-6 of the present invention has a better effect.

[0088] The above is a further description of the present invention in conjunction with specific embodiments, but these embodiments are merely exemplary and do not constitute any limitation on the scope of the present invention. It should be understood by those skilled in the art that the details and forms of the technical solution of the present invention may be modified or replaced without departing from the spirit and scope of the present invention, but these modifications and replacements all fall within the scope of protection of the present invention.

Claims

1. A method for processing spiny jujube seeds, characterized in that: The method comprises the following steps: crushing the sour jujube seeds, adding yellow wine and mixing evenly, stewing for 10-15 minutes and then frying to obtain fried sour jujube seeds; the alcohol content of the yellow wine is 10-12% vol.

2. The processing method according to claim 1, characterized in that: The mass ratio of the yellow rice wine to the wild jujube kernel is 1:9-15.

3. The processing method according to claim 1, characterized in that: The stewing temperature is 135-145°C.

4. The stir-fried spiny jujube seeds obtained by the processing method according to any one of claims 1 to 3.

5. Use of the stir-fried Chinese jujube seeds as claimed in claim 4 in combination with salvia miltiorrhiza and vinegar schisandra chinensis in the preparation of a Chinese medicine preparation for improving sleep.

6. The use according to claim 5, characterized in that: The traditional Chinese medicine preparation is in the form of granules, tablets, powders or capsules.

7. A jujube seed tranquilizing preparation, characterized in that: Contains salvia miltiorrhiza, vinegar schisandra chinensis and the stir-fried spiny jujube seeds as claimed in claim 4.

8. The jujube seed tranquilizing preparation according to claim 7, characterized in that: The invention comprises, by weight, 120-150 parts of stir-fried spiny jujube seeds, 25-35 parts of salvia miltiorrhiza and 25-35 parts of vinegar schisandra chinensis.

9. The method for preparing the Zao Ren Anshen preparation according to claim 7 or 8, characterized in that: The method comprises the following steps: boiling stir-fried spiny jujube seeds, salvia miltiorrhiza and vinegar schisandra chinensis with water, filtering, combining the filtrate, concentrating, and obtaining an extract; The decocting temperature does not exceed 90°C.

10. A method for increasing the content of jujuboside A and spinosyl in jujube seeds, characterized in that: The steps include: Mash the sour jujube kernels, add rice wine and mix evenly, simmer for 10-15 minutes and then stir-fry to obtain stir-fried sour jujube kernels; The mass ratio of rice wine to wild jujube kernel is controlled to be 1:9-15; The alcohol content of rice wine is 10%-12% vol; Control the stewing temperature at 135-145℃.

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