A method for processing Ziziphus jujuba seeds, its application, preparations, and preparation methods of the preparations.

Abstract

This invention discloses a method for processing jujube seeds, their applications, preparations, and preparation methods for those preparations, belonging to the field of traditional Chinese medicine preparation technology. The processing method for jujube seeds includes the following steps: crushing the jujube seeds, mixing them evenly with rice wine, simmering for 10-15 minutes, and then stir-frying to obtain stir-fried jujube seeds; the rice wine has an alcohol content of 10-12% vol. The processing method of this invention significantly increases the content of jujuboside A and Spinosin in jujube seeds, resulting in a more stable quality of the obtained jujube seed product. This provides technical support for improving the quality of traditional Chinese medicine preparations. Compared with existing technologies, the jujube seed sedative preparation prepared using this invention has a better effect on improving sleep.

Description

Technical Field

[0001] This invention belongs to the field of traditional Chinese medicine preparation technology, and relates to a method for processing jujube seed and its application, preparations and preparation methods of the preparations. Background Technology

[0002] Zao Ren An Shen Granules are a traditional Chinese medicine preparation mainly composed of roasted jujube seed, salvia miltiorrhiza, and vinegar-processed schisandra chinensis. In this formula, jujube seed nourishes blood and calms the mind, serving as the primary ingredient; vinegar-processed schisandra chinensis enters the liver meridian to nourish liver blood and calm the mind; salvia miltiorrhiza clears the heart and relieves irritability, while also moderating the astringent properties of jujube seed and schisandra chinensis, ensuring their astringent effect does not hinder the elimination of pathogens. The combined effects of these herbs nourish the heart and liver, calm the mind, and improve intelligence, making them suitable for treating insomnia, dizziness, forgetfulness, and other related symptoms.

[0003] Most methods for processing jujube seeds involve placing dried jujube seeds in a stir-frying container, heating them over a low flame until they puff up, crackle, and darken slightly in color. After removing impurities through a sieve, the seeds are taken out and cooled. However, when manually removing debris using a sieve, the surface temperature of the processed jujube seeds is quite high. If the sieve is used directly for impurity removal, the high temperature of the jujube seeds can easily burn workers, and the debris is scattered everywhere and difficult to collect from the environment. In addition, the sieved jujube seeds still need to be cooled for a certain period of time, making the work inefficient and resulting in low levels of effective components.

[0004] CN114767746A discloses a processing method for roasted jujube seeds, including the following steps: S1: Cleaning, taking dried jujube seeds and removing impurities; S2: Roasting, taking the cleaned jujube seeds, setting the temperature of an electromagnetic roasting machine to 160-180℃ and the speed to 15 r / min, adding iron sand particles with a diameter of 2 mm into the electromagnetic roasting machine, the mass ratio of iron sand particles to jujube seeds being 1:1.5, roasting the jujube seeds for 6-8 minutes until slightly puffed up, occasionally with scorched spots, and with a slight aroma; S3: Screening, passing the roasted jujube seeds through a sieve to remove jujube seed skin, debris, and iron sand particles, and then air-cooling the jujube seeds; S4: Packaging, packaging the cleaned and cooled jujube seeds. This invention utilizes a sieve to separate jujube seed skin, debris, and iron sand particles, and rapidly cools the jujube seeds during the sieve process, improving work efficiency.

[0005] CN112022911A discloses a processing method for jujube seeds, including the following steps: soaking jujube seeds in water: soaking jujube seeds in clean water until fully softened, removing the shells, and then draining and drying the seeds; drying jujube seeds: placing the shelled jujube seeds in a drying device to remove moisture and turning them a dark yellow color; soaking jujube seeds in pig's blood: soaking the dried jujube seeds in pig's blood until fully softened and absorbing the blood, then draining and drying the seeds; drying jujube seeds: placing the blood-soaked jujube seeds in a drying device to remove moisture; pulverizing jujube seeds: pulverizing the dried jujube seeds into coarse particles using a pulverizing device; packaging jujube seeds: packaging the pulverized coarse particles into small portions of a few grams each into food-grade tea filter bags; the drying device consists of a heating component and a feeding component. This invention optimizes the processing method of jujube seeds, maximizing the preservation of the effective components of jujube seeds and making the product quality of jujube seeds more stable.

[0006] Yellow wine is one of the important auxiliary materials in the processing of traditional Chinese medicine. It is often used to soak, stir-fry, steam and roast various medicinal materials in the process of processing Chinese medicine. It can play a role in guiding the medicine upward, increasing solubility, moderating the medicinal properties, and deodorizing and correcting the taste. It is mostly used in the processing of medicinal materials such as rhubarb, angelica, privet fruit, white peony root, rehmannia root, scutellaria root, and salvia root. However, the application of yellow wine in the processing of jujube seed has not yet been found. Summary of the Invention

[0007] Based on this, the present invention provides a method for processing jujube seeds, its application, preparations, and a method for preparing the preparations. The present invention utilizes rice wine to process jujube seeds, significantly increasing the content of jujuboside A and Spinosin in the jujube seeds. Furthermore, the process is simple and suitable for industrial application.

[0008] To solve the above-mentioned technical problems, the present invention adopts the following technical solution:

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

[0010] Crush the jujube seeds, mix them with rice wine, simmer for 10-15 minutes, and then stir-fry to obtain stir-fried jujube seeds.

[0011] In some embodiments, the mass ratio of the rice wine to the jujube seed 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 simmering temperature is 135-145°C, preferably 138-142°C.

[0014] The stir-frying method used in this invention is a conventional operation method in the field. Specifically, it is stir-fried according to the stir-frying method in the 2020 edition of the Chinese Pharmacopoeia General Chapter 0213 until it puffs up and the color darkens slightly.

[0015] Secondly, the present invention provides stir-fried jujube seeds obtained by the above-mentioned processing method.

[0016] Thirdly, the present invention provides the application of stir-fried jujube seeds obtained by the above-mentioned processing method in the preparation of traditional Chinese medicine preparations.

[0017] The traditional Chinese medicine preparations described in this invention are granules, tablets, powders, or capsules.

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

[0019] Fourthly, the present invention provides a jujube seed sedative preparation containing stir-fried jujube seeds, salvia miltiorrhiza, and vinegar-processed schisandra chinensis obtained by the above-mentioned processing method.

[0020] In some embodiments, the jujube seed sedative preparation comprises, by weight, 120-150 parts of roasted jujube seeds, 25-35 parts of Salvia miltiorrhiza, and 25-35 parts of vinegar-processed Schisandra chinensis.

[0021] Fifthly, the present invention provides a method for preparing the above-mentioned jujube seed sedative preparation, comprising the following steps: decocting roasted jujube seeds, salvia miltiorrhiza and vinegar-processed schisandra chinensis with water, filtering, combining the filtrates, concentrating, and obtaining an extract.

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

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

[0024] In some embodiments, the concentration is vacuum concentration, preferably at a temperature of 60-70°C and a vacuum degree of -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 includes the steps of adding dextrin to the extract and granulation.

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

[0028] Preferably, the granulation temperature is 60-80℃ and the pressure is 20-30 kg / cm².2 .

[0029] Sixthly, the present invention also provides a method for increasing the content of jujuboside A and Spinosin in jujube seeds, comprising the following steps:

[0030] Crush the jujube seeds, mix them with rice wine, simmer for 10-15 minutes, and then stir-fry to obtain stir-fried jujube seeds.

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

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

[0033] The simmering temperature should be controlled at 135-145℃, preferably 138-142℃.

[0034] The beneficial effects of this invention are as follows:

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

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

[0037] (3) Experiments show that the stir-fried jujube seeds prepared by the method of the present invention, when combined with salvia miltiorrhiza and vinegar-processed schisandra chinensis, have a synergistic effect in improving sleep. Compared with the prior art, the jujube seed sedative preparation prepared by the present invention has a better effect in improving sleep. Attached Figure Description

[0038] Figure 1 The results of thin-layer chromatography analysis of the processed jujube seeds in Examples 1-3 and Comparative Examples 1-4 are shown. In the examples, S1 represents Example 1, S2 represents Example 2, S3 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 jujube seeds. Detailed Implementation

[0039] The following specific examples illustrate the implementation of the present invention. Those skilled in the art can easily understand other advantages and effects of the present invention from the content disclosed in this specification. The present invention can also be implemented or applied through other different specific embodiments, and various details in this specification can also be modified or changed 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 this subject belongs. As used herein, the following definitions are provided to facilitate understanding of the invention.

[0041] The term "includes" is usually used in the sense of including, that is, allowing the presence of one or more features or components.

[0042] Unless the context clearly specifies otherwise, as used in the specification and claims, the singular forms “a,” “an,” and “the” include plural references.

[0043] The present invention does not limit the source of the raw materials used. Unless otherwise specified, the raw materials used in the present invention are all commercially available products in this technical field.

[0044] I. Processing Methods of Sour Jujube Seeds

[0045] Prepare the stir-fried jujube seeds according to the different processing parameters shown in Table 1 using the following processing methods.

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

[0047]

[0048]

[0049] [Preparation Method]

[0050] Crush the jujube seeds, mix them evenly with rice wine, simmer them, and then stir-fry them according to the stir-frying method in the 2020 edition of the Chinese Pharmacopoeia General Rules 0213 until they puff up and their color darkens slightly, thus obtaining stir-fried jujube seeds.

[0051] Comparative ratio 3, stewed in wine

[0052] Add the jujube seeds to rice wine (11% vol), heat in a double boiler until thoroughly cooked, let cool, remove and dry.

[0053] Comparative Example 4: Stir-fry

[0054] Crush the jujube seeds and stir-fry them according to the stir-frying method in the 2020 edition of the Chinese Pharmacopoeia General Rules 0213 until they puff up and darken slightly in color to obtain stir-fried jujube seeds.

[0055] [Quality Analysis of Processed Jujube Seeds]

[0056] 1. Thin-layer analysis

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

[0058] Take 1g of processed jujube seed powder, add 30ml of methanol, heat under reflux for 1 hour, filter, evaporate the filtrate to dryness, dissolve the residue in 0.5ml of methanol to obtain the test solution. Separately, take jujube seed saponin A and jujube seed saponin B as reference standards, and prepare a mixed solution containing 1mg of each in 1ml of methanol as the reference solution. Perform thin-layer chromatography (General Rule 0502), applying 5μl of each of the above two solutions separately to the same silica gel G thin-layer plate. Develop with water-saturated n-butanol as the developing solvent, remove, air dry, spray with 1% vanillin-sulfuric acid solution, and examine immediately. In the chromatogram of the test sample, spots of the same color appear at the corresponding positions as in the chromatogram of the reference standards.

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

[0060] 2. Content determination

[0061] The content of jujuboside A and spinoxanol in jujube seed was determined according to the "Content Determination" method in the 2020 edition of the Chinese Pharmacopoeia. The results are shown in Table 2.

[0062] Table 2 Content of jujube seed saponin A and spinosin

[0063] Group % of jujube seed saponin A 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 jujube seed saponin A in the processed jujube seeds of Examples 1-3 of this invention was above 0.15%, and the content of spinosin was above 0.13%, which was much higher than that in raw jujube seeds. This indicates that the processing method of this invention can significantly increase the content of jujube seed saponin A and spinosin in jujube seeds.

[0065] Meanwhile, comparisons of Comparative Examples 1-4 show that the alcohol content of the rice wine and the simmering time during processing have a significant impact on the content of jujube seed saponins A and spinosin in the processed jujube seeds. Comparative Examples 1-2, using conventional rice wine alcohol content and simmering time, produced jujube seeds of essentially the same quality as those processed using conventional wine-stewing and stir-frying techniques in Comparative Examples 3 and 4, with essentially the same content of jujube seed saponins A and spinosin.

[0066] Comparing Examples 1-3 with Comparative Examples 3 and 4, it can be seen that by utilizing the specific alcohol content of rice wine and the simmering time in combination, the present invention results in a much higher content of jujube seed saponin A and spinosin in the jujube seed after processing compared with conventional processing methods such as wine stewing and stir-frying.

[0067] II. Jujube seed sedative preparations

[0068] Prepare jujube seed sedatives with different ratios and process parameters as shown in Table 3 according to the following preparation method.

[0069] Table 3. Formulations and process parameters of jujube seed sedative preparations in different embodiments and comparative examples.

[0070]

[0071] [Preparation Method]

[0072] Fried jujube seeds, salvia miltiorrhiza, and vinegar-processed schisandra chinensis are decocted twice with water, controlling the decoction temperature. The first decoction uses 8 times the amount of water, and the second uses 6 times the amount of water, each time for 2 hours. The decoctions are combined, filtered, and the filtrate is concentrated to a clear extract with a relative density of 1.05-1.20 (60℃-70℃). Dextrin with an equal weight of the clear extract is added, mixed well, and granulated (at 60-80℃ and a pressure of 20-30 kg / cm²). 2 Dry at 55-70℃ for 4-6 hours to obtain the product.

[0073] III. Efficacy Evaluation of Jujube Seed Sedative Preparations

[0074] 1. Laboratory animals

[0075] SPF-grade KM mice, 20-22g, male, were purchased from Beijing Vital River Laboratory Animal Company. During the experiment, they were housed in the laboratory animal room with free access to standard feed and clean tap water, a 12h:12h light-dark cycle, a room temperature of 22-25℃, and a humidity of 55±10%.

[0076] 2. Experimental Methods

[0077] KM mice were randomly divided into 9 groups of 8 mice each, including a control group, a model group, and a treatment group. The treatment groups (groups 1-7) were administered the corresponding jujube seed sedative preparation prepared according to the example or comparative example by gavage at a dose of 50 mg / kg once a day for 28 consecutive days. The model group and the control group were administered an equal volume of distilled water by gavage once a day for 28 consecutive days.

[0078] Except for the control group, other groups of mice were modeled with sleep disorders by being restrained for 10 hours a day for 28 consecutive days, during which time they were not allowed to eat or drink.

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

[0080] The results are shown in Table 4.

[0081] Table 4. Effects of jujube seed sedative preparation on sleep in mice (n=8, mean±sd)

[0082]

[0083]

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

[0085] As shown in Table 4, compared with the control group, the sleep duration of mice in the model 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 sleep duration among mice in the treatment groups 1-3 (P>0.05), indicating that the jujube seed sedative preparations prepared in Examples 4-6 have a good effect on prolonging sleep duration.

[0087] Furthermore, compared with treatment groups 4-7, the sleep duration of mice in treatment groups 1-3 showed a significant difference (P<0.05), indicating that the jujube seed sedative preparation prepared in Examples 4-6 of this invention has a better effect than comparative examples 5, 7, 8 and 10.

[0088] The above description, in conjunction with specific embodiments, further illustrates the present invention. However, these embodiments are merely exemplary and do not constitute any limitation on the scope of the present invention. Those skilled in the art should understand that modifications or substitutions to the details and form of the technical solutions of the present invention can be made without departing from the spirit and scope of the invention, and all such modifications and substitutions fall within the protection scope of the present invention.

Claims

1. A jujube seed anshen preparation, characterized in that, By weight, it includes 120-150 parts of stir-fried jujube seeds, 25-35 parts of salvia miltiorrhiza, and 25-35 parts of vinegar-processed schisandra chinensis. The preparation method of the stir-fried jujube seeds is as follows: crush the jujube seeds, mix them evenly with rice wine, simmer at 135-145℃ for 10-15 minutes, and then stir-fry to obtain stir-fried jujube seeds; The alcohol content of the rice wine at 20℃ is 10-12% vol; The mass ratio of the rice wine to the jujube seed is 1:9-15.

2. The jujube seed sedative preparation according to claim 1, characterized in that, The mass ratio of the rice wine to the jujube seed is 1:10-12.

3. The jujube seed sedative preparation according to claim 1, characterized in that, The simmering temperature is 138-142℃.

4. The jujube seed sedative preparation according to claim 1, characterized in that, The jujube seed sedative preparation is available in granules, tablets, powders, or capsules.

5. The method for preparing the jujube seed sedative preparation according to any one of claims 1-4, characterized in that, The process includes the following steps: decocting roasted jujube seeds, salvia miltiorrhiza, and vinegar-processed schisandra chinensis in water, filtering, combining the filtrates, concentrating, and obtaining the extract. The temperature for frying or boiling shall not exceed 90°C.

6. A method for increasing the content of jujuboside A and Spinosin in jujube seeds, characterized in that, Includes the following steps: Crush the jujube seeds, mix them with rice wine, simmer for 10-15 minutes, and then stir-fry them to obtain stir-fried jujube seeds. The mass ratio of rice wine to jujube seed should be controlled at 1:9-15. The alcohol content of rice wine at 20℃ is 10-12% vol; The simmering temperature should be controlled at 135-145℃.

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