Processing method of lumbricus

Abstract

The invention provides a processing method of lumbricus, and relates to the technical field of traditional Chinese medicine processing, and the processing method comprises the following steps: embedding lumbricus in a wet lemongrass section, simmering until the lemongrass section is dried, and taking out to obtain lemongrass-processed lumbricus; the wet lemongrass section is obtained by adding water into the dry lemongrass section and then covering the dry lemongrass section until the water is completely absorbed and is in a wet state; the mass ratio of the earthworms to the dry lemongrass sections is 1: (1.5-2), the fishy smell of the earthworms can be reduced by simmering the lemongrass, the content of aflatoxin is effectively reduced, and the processing quality of the earthworms is improved. The earthworms and the dry lemongrass sections are stewed in a mass ratio of 1: (1.5-2), so that excessive processing of the earthworms caused by density difference between the lemongrass and the earthworms is avoided; the wet lemongrass sections are stewed, and the processing degree of the earthworms is judged by combining the stewed lemongrass until the lemongrass is dry, so that identification and operation are facilitated, and the processing quality is controlled. The technical problem that in the prior art, a processing method capable of reducing the fishy smell of earthworms and reducing aflatoxin does not exist is solved.

Description

Technical Field

[0001] The invention relates to the technical field of Chinese medicine processing, in particular to a processing method of earthworm. Background Art

[0002] Pheretima is the dried body of Pheretima aspergillum (E.Perrier), Pheretima vulgaris Chen, Pheretima guillelmi (Michaelsen) or Pheretima pectinifera Michaelsen, animals of the family Pheretidae. The former is commonly known as "Guangdilong" and the latter three are commonly known as "Shanghaidilong". Guangdilong is caught from spring to autumn, and Shanghaidilong is caught in summer. The abdomen is promptly opened, the internal organs and mud are removed, washed, and dried in the sun or at low temperature. It is included in the 2020 edition of the "Chinese Pharmacopoeia" and has the effects of clearing heat and calming the nerves, unblocking meridians, relieving asthma, and diuresis. It is used for high fever and coma, epilepsy and convulsions, joint pain, limb numbness, hemiplegia, lung heat and cough, edema and oliguria. Pheretima medicinal materials and decoction pieces are widely used in clinical practice. They have a special fishy smell, which is particularly strong when taken with hot water. Patients are prone to nausea and vomiting, and have poor compliance with medication. From ancient times to the present, the fishy smell of earthworms has always been a problem that troubles doctors and patients. Tao Hongjing said: "If you take dried earthworms, you must boil them into crumbs." Chinese medicine processing is widely used in animal Chinese medicine, mainly to enhance efficacy, reduce toxicity, remove fishy smell and correct taste. At present, the commonly used processing methods for earthworms include frying, wine processing, vinegar processing, licorice processing, etc., which can reduce the bad smell of earthworms, but when decocted and powdered, they still expose different degrees of fishy smell.

[0003] When harvesting earthworms, the abdomen needs to be cut open in time to remove the internal organs and mud. Because earthworms grow in soil environments, they are prone to mildew during processing, storage, and transportation, leading to aflatoxin contamination. Earthworms are rich in nutrients such as protein and are prone to breeding aflatoxin. The "Chinese Pharmacopoeia" stipulates: This product contains no more than 5μg of aflatoxin B1 per 100g, and the total amount of aflatoxin G2, aflatoxin G1, aflatoxin B2 and aflatoxin B1 shall not exceed 10μg. The breeding of aflatoxin seriously affects the quality of medicinal materials. In the prior art, centipedes are mostly stewed with mint segments to reduce the fishy smell of centipedes, but there is no research on reducing aflatoxin.

[0004] Therefore, the medicinal pieces of earthworm without auxiliary materials are prone to mold and seriously affect their quality. It is necessary to develop a processing method that can reduce the aflatoxin content of earthworm and reduce the unpleasant odor of earthworm.

[0005] In view of this, the present invention is proposed. Summary of the invention

[0006] One of the purposes of the present invention is to provide a method for preparing earthworms, so as to at least solve the technical problem in the prior art that there is a lack of a method for preparing earthworms that can reduce both the fishy odor of centipedes and aflatoxin.

[0007] In order to achieve the above-mentioned purpose of the present invention, the following technical solutions are particularly adopted:

[0008] The invention provides a method for preparing earthworms, comprising embedding the earthworms in wet lemongrass segments and simmering until the lemongrass segments are dry, and taking out the earthworms prepared with lemongrass;

[0009] The wet lemongrass segments are obtained by adding water to dry lemongrass segments and then steaming until the water is completely absorbed and the segments are in a wet state;

[0010] The mass ratio of the earthworm to the dried lemongrass segments is 1:1.5-2.

[0011] Furthermore, the mass ratio of the earthworm to the dried lemongrass segments is 1:2.

[0012] Furthermore, the mass ratio of the dry lemongrass segments to water is 1:0.3-0.6.

[0013] Furthermore, the mass ratio of the dry lemongrass segments to water is 1:0.4.

[0014] Furthermore, the process further comprises cutting the earthworm into segments before embedding the earthworm in the wet lemongrass.

[0015] Furthermore, the simmering includes heating over a slow fire and occasionally stirring.

[0016] Furthermore, the heating temperature is 60-80°C, preferably 80°C.

[0017] Furthermore, the length of the dry lemongrass segment is 3 to 5 cm.

[0018] Furthermore, after taking it out, it also includes sifting out the lemongrass and letting it cool.

[0019] Furthermore, the moisture content of the lemongrass when dried is less than 10%.

[0020] The present invention provides a method for processing earthworms, which can reduce the fishy smell of earthworms and effectively reduce the content of aflatoxin by stewing with lemongrass, thereby improving the quality of earthworm processing. The method of embedding earthworms in wet lemongrass segments can reduce the amount of lemongrass used, and the earthworms are stewed in a mass ratio of 1:1.5 to 2 to dry lemongrass segments, thereby avoiding excessive earthworm processing caused by the density difference between lemongrass and earthworms; the earthworms are stewed with wet lemongrass segments, and the degree of earthworm processing is judged by stewing until the lemongrass is dry, which is convenient for identification and operation, and the quality of processing is controlled. The technical problem that there is a lack of a processing method that can reduce the fishy smell of centipedes and aflatoxin in the prior art is solved. BRIEF DESCRIPTION OF THE DRAWINGS

[0021] In order to more clearly illustrate the specific implementation methods of the present invention or the technical solutions in the prior art, the drawings required for use in the specific implementation methods or the description of the prior art will be briefly introduced below. Obviously, the drawings described below are some implementation methods of the present invention. For ordinary technicians in this field, other drawings can be obtained based on these drawings without paying creative work.

[0022] Figure 1 Radar graphs of sensor responses of different processed earthworms provided in Experiment 1 of the present invention;

[0023] Figure 2 The characteristic spectra of differently processed earthworms provided in Experiment 2 of the present invention. DETAILED DESCRIPTION

[0024] Unless otherwise defined herein, scientific and technical terms used in conjunction with the present invention shall have the meanings commonly understood by those of ordinary skill in the art. The meaning and scope of the terms should be clear, however, in the case of any potential ambiguity, the definitions provided herein take precedence over any dictionary or external definitions. In this application, unless otherwise stated, the use of "or" means "and / or". In addition, the use of the term "including" and other forms is non-limiting.

[0025] The methods and techniques of the present invention are generally performed according to conventional methods well known in the art and as described in various general and more specific references that are cited and discussed throughout the present specification unless otherwise indicated.

[0026] The invention provides a method for preparing earthworms, comprising embedding the earthworms in wet lemongrass segments and simmering until the lemongrass segments are dry, and taking out the earthworms prepared with lemongrass;

[0027] The wet lemongrass segments are obtained by adding water to dry lemongrass segments and then steaming until the water is completely absorbed and the segments are in a wet state;

[0028] The mass ratio of the earthworm to the dried lemongrass segments is 1:1.5-2.

[0029] Stewing with lemongrass can reduce the fishy smell of earthworms and effectively reduce the content of aflatoxin, thereby improving the quality of earthworm processing. Among them, the method of embedding earthworms in wet lemongrass segments can reduce the amount of lemongrass used, and the earthworms are stewed in a mass ratio of 1:1.5 to 2 to dry lemongrass segments, thereby avoiding excessive processing of earthworms due to the density difference between lemongrass and earthworms; using wet lemongrass segments for stewing, and judging the degree of earthworm processing by stewing until the lemongrass is dry, is convenient for identification and operation, and controls the processing quality. The technical problem that there is a lack of a processing method that can reduce the fishy smell of centipedes and aflatoxin in the prior art is solved.

[0030] The mass ratio of earthworm to dried lemongrass segments may be, but is not limited to, 1:1.5, 1:1.6, 1:1.7, 1:1.8, 1:1.9 or 1:2, or any ratio between 1:1.5 and 2.

[0031] Experiments have shown that the embedding effect of earthworms can be further improved by optimizing the dosage of citronella segments. In some specific embodiments, the mass ratio of earthworms to dry citronella segments is 1:2.

[0032] When 30-60% of water is added to the dried lemongrass segments and the dried lemongrass segments are steamed until the water is completely absorbed and the dried lemongrass segments are in a moist state, the time required to achieve the dried state of the dried lemongrass segments is relatively short, and the flavor correction effect is obvious.

[0033] In some specific embodiments, the mass ratio of the dry lemongrass segments to water is 1:0.3-0.6.

[0034] The mass ratio of the dried lemongrass segments to water may be, but is not limited to, 1:0.3, 1:0.35, 1:0.4, 1:0.45, 1:0.5, 1:0.55 or 1:0.6, or any ratio between 1:0.3 and 0.6, preferably 1:0.4.

[0035] In some specific embodiments, the process of cutting the earthworm into segments before embedding the earthworm into the wet lemongrass segments can improve the embedding effect of the earthworm, thereby achieving the purpose of improving the processing effect.

[0036] According to the Chinese Pharmacopoeia, the length of the cut segments of the earthworm is 1 cm to 1.5 cm.

[0037] In some specific embodiments, the simmering includes heating over a low flame and occasionally stirring to prevent uneven simmering.

[0038] In some specific embodiments, the heating temperature is 60-80°C.

[0039] The heating temperature may be, but is not limited to, 60°C, 62°C, 64°C, 66°C, 68°C, 70°C, 72°C, 74°C, 76°C, 78°C or 80°C, and may be any value between 60 and 80°C, preferably 80°C.

[0040] In some specific embodiments, the length of the dried lemongrass segment is 3 to 5 cm.

[0041] In some specific embodiments, after taking out, the process further includes sifting out the lemongrass and letting the mixture cool.

[0042] In some specific embodiments, the water content of the dried lemongrass is less than 10%. When the lemongrass is fried dry, the color of the earthworm becomes slightly darker, the texture is crisper, and the water content is less than 10%. The degree of processing of the earthworm can be judged according to the water content of the lemongrass.

[0043] The technical solution of the present invention will be clearly and completely described below in conjunction with the embodiments. Obviously, the described embodiments are part of the embodiments of the present invention, rather than all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0044] The dried citronella segments used in the following examples are selected in accordance with the "Guangdong Provincial Standard for Traditional Chinese Medicines", and the pure earthworms, dried mint segments and dried litsea cubeba are all selected in accordance with the requirements of the "Chinese Pharmacopoeia".

[0045] Clean earthworm: Take 5 kg of earthworm raw material, wash it and dry it at 60-65°C to obtain clean earthworm (length 10-15 mm), which is used for the preparation in the following embodiments.

[0046] Example 1

[0047] The invention discloses a method for preparing earthworms, which is specifically prepared according to the following steps: taking 150g of dry lemongrass segments with a length of 3cm to 5cm, adding 30% of water, and then steaming until the water is completely absorbed and the segments are in a wet state to obtain wet lemongrass segments, placing the segments in a preheated frying container, embedding 100g of clean earthworm segments in the wet lemongrass segments for simmering, heating to 80°C over a slow fire, occasionally turning the segments until the lemongrass is dry (water content <10%), taking the segments out, sieving out the lemongrass, and cooling the segments to obtain earthworms prepared from lemongrass.

[0048] Example 2

[0049] The invention discloses a method for preparing earthworms, which is specifically prepared according to the following steps: taking 200g of dry lemongrass segments with a length of 3cm to 5cm, adding 40% of water, and then steaming until the water is completely absorbed and the segments are in a wet state to obtain wet lemongrass segments, placing the segments in a preheated frying container, embedding 100g of clean earthworm segments in the wet lemongrass segments for simmering, heating to 80°C over a slow fire, occasionally turning the segments until the lemongrass is dry (water content <10%), taking the segments out, sieving out the lemongrass, and cooling the segments to obtain earthworms prepared from lemongrass.

[0050] Example 3

[0051] The invention discloses a method for preparing earthworms, which is specifically prepared according to the following steps: taking 180g of dry lemongrass segments with a length of 3cm to 5cm, adding 60% of water, and then steaming until the water is completely absorbed and the segments are in a wet state to obtain wet lemongrass segments, placing the segments in a preheated frying container, embedding 100g of clean earthworm segments in the wet lemongrass segments for simmering, heating to 80°C over a slow fire, occasionally turning the segments until the lemongrass is dry (water content <10%), taking the segments out, sieving out the lemongrass, and cooling the segments to obtain earthworms prepared from lemongrass.

[0052] Example 4

[0053] The difference from Example 1 is that 20% water is added to 150 g of dry lemongrass and the mixture is steamed until the water is completely absorbed and the mixture is in a wet state to obtain wet lemongrass segments.

[0054] Example 5

[0055] The difference from Example 1 is that 150 g of dry lemongrass is added with 70% water and then steamed until the water is completely absorbed and the mixture is in a wet state to obtain wet lemongrass segments.

[0056] Example 6

[0057] The difference from Example 1 is that the lemongrass is considered dry when its moisture content reaches 15%.

[0058] Example 7

[0059] The difference from Example 1 is that 150 g of dry lemongrass segments with a length of 2 cm were taken.

[0060] Example 8

[0061] The difference from Example 1 is that 150 g of dry lemongrass segments with a length of 6 cm were taken.

[0062] Example 9

[0063] The difference from Example 1 is that the temperature is heated to 50°C over a low heat.

[0064] Example 10

[0065] The difference from Example 1 is that the temperature is heated to 90° C. over a low heat.

[0066] Comparative Example 1

[0067] The difference from Example 1 is that 100 g of dry lemongrass is added with 30% water and then steamed until the water is completely absorbed and the mixture is in a wet state to obtain wet lemongrass segments, which are then placed in a preheated frying container, 100 g of clean earthworms are cut into segments of 1 cm to 1.5 cm, and then embedded in the wet lemongrass for simmering.

[0068] Comparative Example 2

[0069] The difference from Example 1 is that 250 g of dry lemongrass is added with 30% water and then steamed until the water is completely absorbed and the mixture is in a wet state to obtain wet lemongrass segments, which are then placed in a preheated frying container and 100 g of clean earthworm segments are embedded in the wet lemongrass for simmering.

[0070] Comparative Example 3

[0071] The difference from Example 1 is that 150 g of fresh lemongrass segments in dry weight are used to replace the wet lemongrass segments and simmer with the clean earthworms.

[0072] Comparative Example 4

[0073] The difference from Example 1 is that 150 g of dry mint segments are used to replace the dry lemongrass segments, 30% of water is added and the mixture is simmered until the water is completely absorbed and the mixture is in a wet state, and then the mixture is placed in a preheated frying container, and 100 g of clean earthworm segments are embedded in the wet mint segments for simmering.

[0074] Comparative Example 5

[0075] The difference from Example 1 is that 150g of dry Litsea cubeba is used to replace the dry lemongrass segments, 30% of water is added and the mixture is steamed until the water is completely absorbed and the mixture is in a wet state, and then the mixture is placed in a preheated frying container, and 100g of clean earthworm segments are embedded in the wet Litsea cubeba for simmering.

[0076] Experiment 1: Odor detection of earthworms before and after processing

[0077] The earthworm samples prepared in Examples 1 to 10 and Comparative Examples 1 to 5 were crushed and passed through a No. 5 sieve. 1.0 g of sample powder was weighed and put into a headspace sampling sample bottle, and placed in a PEN3 electronic nose system (Airsense, Germany, electronic nose sensor information is shown in Table 1) for measurement, with each sample repeated 3 times.

[0078] Table 1 Corresponding characteristics of different types of electronic nose sensors

[0079] sensor Sensor No. Corresponding characteristics W1C 1 Aromatic ingredients, benzene W5S 2 High sensitivity, very sensitive to nitrogen oxides W3C 3 Ammonia, aromatic ingredients W6S 4 Mainly selective for hydrides W5C 5 Alkane Aromatics W1S 6 Sensitive to short-chain alkanes such as methane W1W 7 Terpenes, inorganic sulfides sensitive W2S 8 Sensitive to alcohols, aldehydes and ketones W2W 9 Sensitive to aromatic ingredients and organic sulfides W3S 10 Sensitive to long chain alkanes

[0080] The WinMuster analysis software and Simca_14.1 software provided by the electronic nose were used to perform principal component analysis and correlation analysis on the gas signal data measured from different processed earthworms.

[0081] After weighing, 15 different processed earthworms, including fresh lemongrass earthworms, dried lemongrass earthworms, litsea cubeba earthworms, and mint earthworms, were tested directly at room temperature. The average value of three parallel experiments was taken for each batch of samples. The results are shown in Tables 2 and 3.

[0082] Table 2 Electronic nose test data of different methods of processing earthworms (I)

[0083]

[0084] Table 3 Electronic nose test data of different methods of processing earthworms (II)

[0085]

[0086]

[0087] As shown in Table 2 and Table 3, the total amount of odor detected by different sensors in Examples 1 to 3 is lower than that in Comparative Examples 4 and 5, and Example 2 has the best effect. It can be seen that the processing method provided by the present invention can reduce the fishy odor of processed earthworms compared with the prior art. Compared with Example 1, the total amount of odor in Examples 4 to 10 and Comparative Examples 1 and 2 is higher than that in Example 1. It can be seen that a certain mass ratio of earthworm to dry lemongrass segments, the mass ratio of dry lemongrass segments to water, the length of dry lemongrass segments and the processing conditions can cooperate with each other, further improving the effect of the processing method provided by the present invention in reducing the fishy odor of processed earthworms.

[0088] With sampling time as the horizontal axis and sensor response value (G / GO) as the vertical axis, the response curve and radar chart of each sensor are drawn. The results are shown in Figure 1 The experiment showed that all 10 sensors responded to the smell, among which W1W, W1S, W5S, W2W, and W2S had obvious responses, indicating that these 15 different processed varieties contain more nitrogen oxides, terpenes, inorganic sulfur compounds, aromatic compounds, organic sulfur compounds, short-chain alkane compounds, and alcohols, aldehydes, and ketones. It is speculated that these 8 types of compounds are the main factors that cause the differences in the smell of different processed earthworms. Figure 1 , Table 2 and Table 3, it can be seen that the measurement results of these five sensors have the same trend as the total amount, which further verifies the technical effect that the processing method provided by the present invention can reduce the fishy odor of processed earthworms.

[0089] Experiment 2: Comparison of characteristic spectra of earthworms before and after processing

[0090] (1) Preparation of reference solution

[0091] Take 2g of earthworm (Earthropoda quinquefolia) control medicinal material, add 100ml of water, heat and reflux for 30 minutes, take out, filter, evaporate the filtrate, add 25ml of 30% methanol to the residue, ultrasonically treat (power 250W, frequency 40kHz) for 45 minutes, cool, shake well, filter, ultrafiltration centrifuge (speed 15000 revolutions per minute) for 30 minutes, take the lower layer solution, filter, take the subsequent filtrate as the control medicinal material reference solution. Take appropriate amount of inosine, guanosine, adenosine, tryptophan, hypoxanthine, and phenylalanine reference substances, accurately weigh, add 30% methanol to make a mixed solution containing 88μg inosine, 62μg guanosine, 180μg adenosine, 56μg tryptophan, 166μg hypoxanthine, and 143μg phenylalanine per 1ml, as the reference substance solution.

[0092] (2) Preparation of test solution

[0093] Take appropriate amounts of the samples of Jingdilong (control group), Example 2, Comparative Example 4 and Comparative Example 5, grind them into powder, take 0.5 g, put them in a stoppered conical flask, add 25 ml of 30% methanol, plug it tightly, and treat it with ultrasound (power 250 W, frequency 40 kHz) for 45 minutes, cool it, shake it well, filter it, and ultrafiltrate it (speed is 15000 revolutions per minute) for 30 minutes, take the lower layer of solution, filter it, and take the filtrate to obtain it.

[0094] (3) Chromatographic conditions and system suitability test

[0095] Determined according to high performance liquid chromatography (General Rules 0512 of the 2020 edition of the Chinese Pharmacopoeia). Chromatographic conditions and system suitability test The chromatographic column is YMC-Triart C18 (column length is 100mm, inner diameter is 4.6mm, particle size is 3μm); acetonitrile is used as mobile phase A, 10mmol / L potassium dihydrogen phosphate solution is used as mobile phase B, and gradient elution is performed according to the provisions in the following table; the flow rate is 0.5ml per minute; the column temperature is 25℃; the detection wavelength is 210nm. The number of theoretical plates calculated based on the inosine peak should not be less than 5000.

[0096] Accurately pipette 10 μl of the reference solution and the test solution respectively, inject them into the liquid chromatograph, and measure the specific results. Figure 2 As shown, from top to bottom: pure earthworm, Example 2, Comparative Example 4, Comparative Example 5, earthworm control medicinal material, wherein peak 2 is tyrosine; peak 3 is hypoxanthine; peak 4 is adenylic acid; peak 5 is phenylalanine; peak 7 (S1) is inosine; peak 8 is guanosine; peak 9 (S2) is tryptophan; peak 10 is adenosine. There should be 10 characteristic peaks in the chromatogram of the test sample, and the retention time of the 10 characteristic peaks in the chromatogram of the reference medicinal material reference should correspond to that of the reference medicinal material, which is in accordance with the provisions of the pharmacopoeia. It shows that different processing techniques have no obvious effect on the characteristic components of earthworms, indicating that different processing techniques are feasible.

[0097] Experiment 3 Determination of aflatoxin content in earthworms before and after processing by liquid chromatography-tandem mass spectrometry

[0098] (1) Preparation of reference solution:

[0099] Accurately measure 0.5 ml of aflatoxin mixed reference solution (the labeled concentrations of aflatoxin B1, B2, G1, and G2 are 1.0 μg / ml, 0.3 μg / ml, 1.0 μg / ml, and 0.3 μg / ml, respectively), place it in a 10 ml volumetric flask, and dilute it to the mark with methanol as a stock solution. Accurately measure 1 ml of the stock solution, place it in a 25 ml volumetric flask, and dilute it to the mark with methanol.

[0100] (2) Preparation of test solution

[0101] Take 200g of each of Jingdilong (control group), Example 2, Comparative Example 4, Comparative Example 5 and sample, put 200g of moldy peanuts in each portion, spray 10% of the total weight of the sample with water, place in a constant temperature incubator at 37 degrees for one week, dry, and crush (pass through a No. 4 sieve). Weigh 15g of each group of powder (parallel 3 times), add 3g of sodium chloride, place in a polypropylene wide-mouth bottle, accurately add 75ml of 70% methanol solution, high-speed homogenization for 2min (stirring speed greater than 11000r / min), and centrifuge at a speed of 5000r / min for 5min. Accurately measure 15ml of supernatant, place in a 50ml volumetric bottle, dilute with water to the scale, shake well, filter with a 0.45μm microporous filter membrane, accurately measure 20ml of the filtrate, pass through an immunoaffinity chromatography column, elute with 20ml of water at a flow rate of 3ml per minute, discard the eluate, and then flush the column with 10ml of air. Then elute with 1.5 ml of methanol in portions, collect the eluate, put it in a 2 ml volumetric flask, and flush the column dry with 10 ml of air to transfer all the methanol eluate to the volumetric flask, and dilute with water to the scale, shake well, and you have it.

[0102] (3) Chromatographic conditions and system suitability test

[0103] Using ACQUITY HSS T3Sunfire C18 chromatographic column (2.1mm×100mm, 1.8μm), column temperature 25°C, 10mmol / L ammonium acetate solution (A)-methanol (B) as mobile phase, gradient elution: 0-4.5min (65%→15%A), 4.5-6min (15%→0%A), 6-6.5min (0%→65%A), 6.5-10min (65%A), flow rate 0.3ml / min, electrospray ion source (ESI); positive ion detection; scanning mode is multiple reaction monitoring (MRM), spray pressure: 0.21MPa; drying gas flow rate: 8L / min; drying gas temperature: 550°C; capillary voltage: 5500V.

[0104] Each of the above solutions was taken separately, and the injection volume was 4 μL. The peak area of ​​each reference solution was measured, and the standard curve was drawn with the peak area as the ordinate and the injection volume as the abscissa. The peak area of ​​the test solution was measured, and the amount of aflatoxin B1, aflatoxin B2, aflatoxin G1 and aflatoxin G2 in the test sample was read from the standard curve, and the sum of the four was calculated. According to the provisions of the Chinese Pharmacopoeia, the specific results are shown in Table 4.

[0105] Table 4 Determination results of aflatoxin content in earthworms before and after treatment with different processing methods (n=3)

[0106]

[0107] As shown in Table 4, under the same conditions, the total amount of aflatoxin produced by earthworms prepared with lemongrass is significantly lower than that produced by earthworms prepared with mint and litsea cubeba and untreated earthworms. Using lemongrass can reduce the production of aflatoxin.

[0108] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention, rather than to limit it. Although the present invention has been described in detail with reference to the aforementioned embodiments, those skilled in the art should understand that they can still modify the technical solutions described in the aforementioned embodiments, or replace some or all of the technical features therein with equivalents. However, these modifications or replacements do not cause the essence of the corresponding technical solutions to deviate from the scope of the technical solutions of the embodiments of the present invention.

Claims

1. A method for processing earthworms, characterized in that: The method comprises embedding earthworms in wet lemongrass segments and simmering until the lemongrass segments are dry, and taking out the earthworms prepared with lemongrass; The wet lemongrass segments are obtained by adding water to dry lemongrass segments and then steaming until the water is completely absorbed and the segments are in a wet state; The mass ratio of the earthworm to the dried lemongrass segments is 1:1.5-2.

2. The processing method according to claim 1, characterized in that: The mass ratio of the earthworm to the dried lemongrass segments is 1:

2.

3. The processing method according to claim 1 or 2, characterized in that: The mass ratio of the dry lemongrass segments to water is 1:0.3-0.

6.

4. The processing method according to claim 3, characterized in that: The mass ratio of the dry lemongrass segments to water is 1:0.

4.

5. The processing method according to claim 1, characterized in that: The method further comprises cutting the earthworm into segments before the earthworm is embedded in the wet lemongrass segments.

6. The processing method according to claim 5, characterized in that: The simmering includes heating over a slow fire with occasional stirring.

7. The processing method according to claim 6, characterized in that: The heating temperature is 60-80°C, preferably 80°C.

8. The processing method according to claim 1, characterized in that: The length of the dry lemongrass segment is 3 to 5 cm.

9. The processing method according to claim 1, characterized in that: After taking it out, you also need to sift out the lemongrass and let it cool.

10. The processing method according to claim 1, characterized in that: The moisture content of the lemongrass segments when dried is less than 10%.

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