Processing method of Cinnamomum camphora characteristic salted raspberry decoction pieces

Abstract

The invention belongs to the technical field of traditional Chinese medicinal material processing, and mainly relates to a processing method of a Cinnamomum camphora characteristic salted raspberry decoction piece. The method comprises the following steps: moistening raspberry with salt water, steaming, stir-frying with wheat bran until the raspberry is yellowish, taking out, screening out the wheat bran, and cooling. Compared with the traditional processing method, the processing method disclosed by the invention has the advantages that the content of effective components is increased, and the kidney-tonifying and essence-securing effects are enhanced by combining two traditional processing methods for processing the Cinnamomum camphora with salt water and stir-frying the Cinnamomum camphora with bran.

Description

Technical Field

[0001] The invention belongs to the technical field of Chinese medicinal material processing, and particularly relates to a method for preparing Zhangbang characteristic salt raspberry decoction pieces. Background Art

[0002] Raspberry is the dried fruit of Rubus chingii Hu, a plant of the Rosaceae family. It has the functions of nourishing the kidney, consolidating essence, reducing urine, nourishing the liver and improving eyesight. It is used for spermatorrhea, enuresis, frequent urination, impotence, premature ejaculation, and blurred vision. It is included in the 2020 edition of the Chinese Pharmacopoeia, but the processing technology of raspberry is not recorded. After consulting the processing specifications of Chinese herbal medicines in various provinces, it was found that the processing methods of raspberry mainly include wine raspberry and salt raspberry. Most of the records of salt raspberry are the processing methods of moistening with salt water, steaming thoroughly, and drying.

[0003] In the characteristic processing technology of Zhangshu Yaobang Chinese medicine, the two processing methods of salt processing and bran frying are often used in combination. However, there are no reports on the application of the processing method combined with salt processing and bran frying in salt raspberry. Compared with the traditional salt raspberry processing technology, the determination of ellagic acid content has been improved to a certain extent, which provides a reference for improving the processing technology of salt raspberry slices. Summary of the invention

[0004] The invention aims to provide a method for preparing Zhangbang characteristic salt raspberry pieces, so as to solve the shortcomings of the existing recorded salt raspberry preparation process.

[0005] In order to achieve the above-mentioned object of the invention, the present invention provides the following technical solutions:

[0006] The invention provides a method for preparing Zhangbang characteristic salt raspberry slices, comprising the following steps:

[0007] Step 1: Cleaning: Take the dried fruits of Rubus chingii Hu, a plant of the Rosaceae family, remove impurities and fruit stalks, and place them in a wooden barrel;

[0008] Step 2: Soaking: According to the mass ratio of raspberry to salt of 100:1-5, weigh an appropriate amount of salt, add an appropriate amount of water to dissolve, add to the wooden barrel, mix evenly with the raspberry, and soak;

[0009] Step 3: Steam with salt water: Put the soaked raspberries into a steamer and steam for 2 to 3 hours, then take them out.

[0010] Step 4: Stir-fry with bran: Take the steamed raspberries, mix them evenly with an appropriate amount of wheat bran, put them in a stir-frying machine and stir-fry until they turn slightly yellow, take them out, sieve out the bran, and let them cool.

[0011] Step 5 Drying: Place the raspberries in a hot air circulation oven and dry them at 50-70°C for 12-24 hours, cool them, and sieve out the debris to obtain salted raspberries;

[0012] Furthermore, in step 2, the steaming time is 1 to 2 hours.

[0013] Furthermore, in step 4, the mass ratio of raspberry to wheat bran is 100:10-30.

[0014] Furthermore, in step 4, the frying time is 1 to 4 hours.

[0015] Furthermore, in step 5, after the salted raspberries are dried, the moisture content thereof shall not exceed 12.0%. ;

[0016] The advantages of the present invention are that the two Zhangbang characteristic processing techniques of salt preparation and bran frying are combined and applied to the raspberry processing technique, and the ellagic acid content determination is improved to a certain extent compared with the traditional salt raspberry processing technique, which provides a reference for improving the salt raspberry processing technique. BRIEF DESCRIPTION OF THE DRAWINGS

[0017] In order to more clearly illustrate the specific implementation manner of the present invention or the technical solution in the prior art, the drawings used in the specific implementation manner or the description of the prior art will be briefly introduced below.

[0018] Figure 1 Salt raspberry processing process flow chart

[0019] Figure 2 HPLC chromatograms of ellagic acid reference substance and salt raspberry test substance DETAILED DESCRIPTION

[0020] The following is a further detailed description of the preparation method of the Zhangbang specialty salt raspberry slices of the present invention in conjunction with specific embodiments.

[0021] Example 1: Preparation of salt raspberries

[0022] 1. Cleaning: Take 2kg of raspberry medicinal materials, remove impurities and fruit stalks, and place them in a wooden barrel;

[0023] 2. Steeping: Weigh 40g of salt, add 200ml of boiling water, stir to dissolve the salt, and get salt water. Add the salt water into the barrel, stir evenly with the raspberries, and stew for 1 hour;

[0024] 3. Steam with salt water: Place the raspberries in a steamer after steaming for 2 hours, remove the raspberries and let them cool;

[0025] 4. Stir-fry with bran: weigh 400g of wheat bran, mix it evenly with raspberries, add it to a medicine stir-fryer and stir-fry until it turns slightly yellow, take it out, sieve out the bran, and let it cool.

[0026] 5. Drying: Place the raspberries in a hot air circulation oven and dry them at 50°C for 18 hours. Remove the debris from the raspberries after they have cooled down to obtain salt raspberry slices.

[0027] 6. Prepare 5 batches of salt raspberry slices in the same way;

[0028] Example 2: Quality testing of salt raspberries

[0029] 2.1 Moisture determination

[0030] The moisture content of salt raspberry slices was determined according to the second method of 0832 of the fourth general rule of the 2020 edition of the "Chinese Pharmacopoeia". The results are shown in Table 1.

[0031] Table 1 Moisture determination results

[0032]

[0033] 2.2 Leaching matter

[0034] According to the hot infusion method for water-soluble extracts under the item "Extracts" of Part I of the 2020 edition of the Chinese Pharmacopoeia, water was used as the solvent to determine the water-soluble extracts of salt raspberry slices. The results are shown in Table 2.

[0035] Table 2 Water-soluble extract determination results

[0036]

[0037] 2.3 Content determination

[0038] Chromatographic conditions

[0039] Instrument: Waters alliance e2695 high performance liquid chromatograph, Empower chromatography workstation, PDA detector.

[0040] Chromatographic column: Agilent XDB C18 (250mm×4.6mm, 5μm)

[0041] Mobile phase: acetonitrile-0.2% phosphoric acid solution (15:85)

[0042] Detection wavelength: 254nm

[0043] Flow rate: 1.0ml / min

[0044] Column temperature: 30°C

[0045] The theoretical plate number calculated based on the ellagic acid peak should not be less than 3000.

[0046] Preparation of reference solution: Take an appropriate amount of ellagic acid reference, weigh accurately, and add 70% methanol to make a solution containing 5 μg per 1 ml.

[0047] Preparation of test solution: Take about 0.5g of the powder of the product (passed through No. 4 sieve), accurately weigh, place in a stoppered conical flask, accurately add 50ml of 70% methanol, weigh the weight, heat and reflux for 1 hour, cool, weigh again, make up the lost weight with 70% methanol, shake well, filter, accurately measure 1ml of the filtrate, place in a 5ml volumetric flask, dilute to the scale with 70% methanol, shake well, filter, and take the filtrate.

[0048] Accurately pipette 10 μl of the reference solution and the test solution respectively, inject into the liquid chromatograph, and measure. The results are shown in Table 3. Figure 1 (A is ellagic acid reference substance, B is salt raspberry test solution).

[0049] Table 3 Ellagic acid content determination results

[0050]

[0051] 2.4 Results comparison

[0052] By comparing the raspberry medicinal materials to the decoction pieces, there is no significant difference in water and extract between the salt raspberry prepared by the traditional process and the salt raspberry prepared by the present invention, but the ellagic acid content of the salt raspberry prepared by the present invention is significantly higher than that of the salt raspberry prepared by the traditional process, and the results are shown in Table 5. According to research, ellagic acid has a wide range of pharmacological effects, including anti-inflammatory, antioxidant, and bacterial growth inhibition activities, as well as the effects of improving renal tubular damage and renal fibrosis. It is the main related active ingredient for enhancing the kidney-tonifying and astringent effect of raspberry salt roasting, indicating that the processing process of the present invention is more effective than the traditional process, and the kidney-tonifying and sperm-solidifying effect is enhanced.

[0053] Table 5 Comparison of the results of the conventional process and the process of the present invention

[0054]

[0055]

[0056] The above description is only a preferred embodiment of the present invention and is not intended to limit the protection scope of the present invention. Therefore, any equivalent changes or modifications made in accordance with the patent scope of the present invention shall fall within the scope of the patent claims of the present invention.

Claims

1. A method for preparing Zhangbang specialty salt raspberry slices, characterized in that: The steps include: Step 1: Cleaning: Take the dried fruits of Rubus chingii Hu, a plant of the Rosaceae family, remove impurities and fruit stalks, and place them in a wooden barrel; Step 2: Soaking: According to the mass ratio of raspberry to salt of 100:1-5, weigh an appropriate amount of salt, add an appropriate amount of water to dissolve, add to the wooden barrel, mix evenly with the raspberry, and soak; Step 3: Steam with salt water: Put the soaked raspberries into a steamer and steam for 2 to 3 hours, then take them out. Step 4: Stir-fry with bran: Take the steamed raspberries, mix them evenly with an appropriate amount of wheat bran, put them in a stir-frying machine and stir-fry until they turn slightly yellow, take them out, sieve out the bran, and let them cool. Step 5 Drying: Place the raspberries in a hot air circulation oven and dry them at 50-70°C for 12-24 hours. Let them cool and sieve out the debris to obtain salted raspberries.

2. The method for preparing the Zhangbang characteristic salt raspberry slices according to claim 1, characterized in that: In step 2, the soaking time is 1 to 2 hours.

3. The method for preparing the Zhangbang characteristic salt raspberry slices according to claim 1, characterized in that: In step 4, the mass ratio of raspberry to wheat bran is 100:10-30.

4. The method for preparing the Zhangbang characteristic salt raspberry slices according to claim 1, characterized in that: In step 4, the frying time is 1 to 4 hours.

5. The method for preparing the Zhangbang characteristic salt raspberry slices according to claim 1, characterized in that: In step 5, after the salt raspberries are dried, the moisture content thereof shall not exceed 12.0%.

Images