Jinyu decoction and preparation method thereof

Abstract

The invention relates to the technical field of traditional Chinese medicine preparations, in particular to a Jinyuan decoction and a preparation method thereof, and the Jinyuan decoction is prepared from fructus lycii and yellow rice wine according to the weight ratio of 1: 2. The preparation method comprises the following steps: S1, soaking: putting the selected Chinese wolfberry fruits into yellow rice wine according to a ratio of 1: 2, and sealing and soaking for 60 days; s2, after soaking, squeezing into juice, and filtering; s3, settling: settling the filtered liquid for 2 hours to precipitate fine impurities to the bottom of the container; s4, secondary filtration: taking the settled supernatant, filtering again, further removing fine impurities, and ensuring the purity of the liquid; s5, decocting: selecting a copper pot for decocting, pouring the Chinese wolfberry juice subjected to secondary filtration and the soaked yellow wine into the copper pot, and slowly decocting with soft fire into paste. The invention has the following beneficial effects: 1, the paste quality is improved; 2, the dissolution of effective components is improved; 3, the fire risk is reduced; and 4, the clinical effect is obvious.

Description

Technical Field

[0001] The invention relates to the technical field of traditional Chinese medicine preparations, in particular to a Jinsui decoction and a preparation method thereof. Background Art

[0002] The traditional preparation process of Jin Sui Jian has some defects, such as the paste is not fine and beautiful, and the traditional cooking tools easily cause the finished product to have the disadvantage of getting angry. The present invention aims to solve these problems and provide a Jin Sui Jian with better quality and a preparation method thereof. Summary of the invention

[0003] In order to overcome the technical defects in the prior art and effectively solve the technical problems in the background technology, the present invention provides the following technical solutions:

[0004] A golden marrow decoction is prepared from wolfberry and yellow wine in a weight ratio of 1:2.

[0005] A preparation method of Jin Sui Jian comprises the following steps:

[0006] S1: Soak:

[0007] Put the selected wolfberries into rice wine at a ratio of 1:2, seal and soak for 60 days to allow the effective ingredients in the wolfberries to fully dissolve into the rice wine;

[0008] S2: After soaking, the juice is squeezed and filtered;

[0009] S3: Sedimentation:

[0010] The liquid after the initial filtration is allowed to settle for 2 hours to allow fine impurities to settle to the bottom of the container;

[0011] S4: Secondary filtration:

[0012] The supernatant after sedimentation is filtered again to further remove fine impurities and ensure the purity of the liquid;

[0013] S5: Cooking:

[0014] Use a copper pot for boiling, pour the twice filtered wolfberry juice and soaked rice wine into the copper pot, and simmer over low heat until it becomes a paste.

[0015] Compared with the prior art, the present invention has the following beneficial effects:

[0016] 1. Improved paste quality: By adding a 2-hour sedimentation step and a secondary filtration step during the preparation process, fine impurities are effectively removed. According to experimental data, more particles with a particle size greater than 50 μm can be seen in the paste of Jin Sui Jian made by traditional technology, while there are very few particles with a particle size greater than 10 μm in the paste made by the process of the present invention, making the paste delicate and uniform without obvious granularity, which greatly improves the appearance and texture of the product and makes it more competitive in the market.

[0017] 2. Improved dissolution of effective ingredients: The process of the present invention uses long-term soaking and specific filtering and boiling steps, combined with copper pot boiling. Through high-performance liquid chromatography and other analytical methods, it was found that the content of effective ingredients such as wolfberry polysaccharides and carotenoids in the Jinsuijian prepared by the process of the present invention is 10%-15% higher than that of the traditional process, which allows users to ingest more effective ingredients and enhance the medicinal efficacy of Jinsuijian.

[0018] 3. Reduced risk of getting angry: Traditional Jin Sui Jian will cause getting angry if consumed too much, but the present invention uses a copper pot with good heat transfer performance and stable properties to cook it. From the comparative experiment on getting angry, 100 volunteers were selected and divided into groups to take the medicine, and 30% of the volunteers who took the traditional Jin Sui Jian developed symptoms of getting angry, such as dry mouth, sore throat, etc.; while only 5% of the volunteers who took the Jin Sui Jian of the present invention developed slight discomfort, and the symptoms disappeared quickly, which greatly reduced the possibility of users getting angry and broadened the scope of applicable population.

[0019] 4. Significant clinical effect: In terms of clinical application, clinical trials on 200 people with low immunity showed that after taking the Jinsuijian prepared by the present invention for 3 months, the immunity of 160 people was significantly improved, as manifested by a decrease in the number of colds and an improvement in mental state; in a test on 150 people with fatigue, the fatigue symptoms of 100 people were alleviated, which effectively solved the health problems of some people and had good social benefits.

[0020] In the present invention:

[0021] 1. Component analysis:

[0022] Main ingredients: wolfberry, rich in wolfberry polysaccharides, carotenoids, flavonoids and other bioactive ingredients.

[0023] Lycium barbarum polysaccharides have the functions of regulating immunity, anti-oxidation, and lowering blood sugar; carotenoids can be anti-oxidant and protect eyesight; flavonoids have anti-inflammatory and antibacterial effects.

[0024] Yellow wine contains a variety of amino acids, sugars, esters, etc. It not only acts as a solvent to promote the dissolution of the effective ingredients of wolfberry, but also has the functions of promoting blood circulation and thickening the stomach and intestines.

[0025] 2. Analysis of monarch, minister, assistant and envoy:

[0026] In traditional Chinese medicine theory, monarch, minister, assistant and envoy are the basic principles of prescription compatibility. By clarifying the primary and secondary status and role of each drug in the prescription, the prescription can better exert its therapeutic effect. The monarch, minister, assistant and envoy in the Jin Sui Jian formula are as follows:

[0027] Sovereign drug: Sovereign drug is the drug that plays the main therapeutic role for the main disease or main symptom in the prescription, and is an indispensable core part of the prescription. In the recipe of Jinsuijian, wolfberry naturally plays the role of sovereign drug. From the perspective of ingredients, wolfberry is rich in wolfberry polysaccharides, carotenoids, flavonoids and other bioactive ingredients. In terms of efficacy, it has many functions such as regulating immunity, anti-oxidation, lowering blood sugar, protecting eyesight, anti-inflammatory and antibacterial. These functions are closely related to the effects of Jinsuijian, such as improving immunity and relieving fatigue, and are the key to realizing the main medicinal value of Jinsuijian.

[0028] Minister medicine: Minister medicine has two functions. One is to assist the monarch medicine to strengthen the effect of treating the main disease or main symptom, and the other is to treat the concurrent disease or concurrent symptom. In this Jin Sui Jian recipe, rice wine is used as a minister medicine, which contains a variety of amino acids, sugars, esters and other ingredients. It can be used as a solvent to promote the dissolution of the effective ingredients of wolfberry and enhance the medicinal effect of wolfberry. It also has the functions of promoting blood circulation and thickening the stomach, etc., assisting wolfberry to better exert its overall efficacy, and cooperate with the monarch medicine wolfberry to play a role in the main symptoms.

[0029] Adjuvants: There are no obvious additional adjuvant ingredients in the recipe of Jin Sui Jian. However, from a process perspective, the innovative and improved sedimentation, secondary filtration process and the use of a copper pot for boiling can play a similar role to adjuvants to a certain extent. Sedimentation and secondary filtration make the paste delicate and beautiful, reducing the adverse effects that may be caused by impurities; the copper pot is stable in nature, has good heat transfer performance, is not easy to react adversely with drug ingredients, and can prevent the boiled Jin Sui Jian from getting angry, correcting the drawbacks of traditional processes that may cause getting angry, and playing an adjuvant and counter-adjuvant role.

[0030] Assistant drugs: There are no typical assistant drugs in this formula. Assistant drugs usually have the function of guiding the meridians or harmonizing the various drugs. In this Jinsuijian formula, there are no drugs or ingredients that specifically play such roles. DETAILED DESCRIPTION

[0031] In order to make the purpose, technical solution and advantages of the present invention clearer, the technical solution in the embodiment of the present invention will be further clearly and completely described below. Obviously, the described embodiment is only a part of the embodiment of the present invention, not all 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.

[0032] The invention provides a golden marrow decoction and a preparation method thereof.

[0033] 1. Recipe:

[0034] The golden marrow decoction is prepared from wolfberry and rice wine in a weight ratio of 1:2.

[0035] 2. Preparation method:

[0036] Soaking: Put the selected wolfberries into rice wine at a ratio of 1:2, seal and soak for 60 days to allow the effective ingredients in the wolfberries to fully dissolve into the rice wine;

[0037] After soaking, squeeze the juice and filter it;

[0038] Sedimentation: The liquid after the initial filtration is allowed to settle for 2 hours to allow fine impurities to settle to the bottom of the container;

[0039] Secondary filtration: The supernatant after sedimentation is filtered again to further remove fine impurities and ensure the purity of the liquid;

[0040] Boiling: Use a copper pot for boiling, which has good heat transfer performance and stable properties, and is not prone to adverse reactions with wolfberry ingredients. Pour the twice filtered wolfberry juice and soaked rice wine into the copper pot and boil over low heat until it becomes a paste.

[0041] 3. Specific operation examples:

[0042] 1. Take 100g wolfberry and 200g rice wine;

[0043] 2. Put wolfberry into rice wine and soak it in a sealed container for 60 days;

[0044] 3. After soaking, squeeze the juice and filter it. Let it settle for 2 hours and take the supernatant and filter it again.

[0045] 4. Pour the liquid after the second filtration into a copper pot and simmer it over low heat until it becomes a paste.

[0046] 4. Experimental data comparison:

[0047] Comparison of the fineness of the paste: There are many fine particles in the paste of Jin Sui Jian made by the traditional process, while the paste made by the process of the present invention is fine and uniform after sedimentation and secondary filtration, without obvious granularity. Through microscopic observation, many particles with a particle size greater than 50 μm can be seen in the paste made by the traditional process, while there are very few particles with a particle size greater than 10 μm in the paste made by the process of the present invention.

[0048] Comparison of component dissolution: Through high performance liquid chromatography and other analytical methods, the content of effective ingredients such as wolfberry polysaccharides and carotenoids in the Jinsuijian prepared by the process of the present invention is increased by 10%-15% compared with that prepared by the traditional process.

[0049] Comparison of internal heat symptoms: 100 volunteers were selected and divided into two groups, one group took Jin Sui Jian prepared by traditional technology, and the other group took Jin Sui Jian prepared by the process of the present invention, and took them for 1 month. 30% of the volunteers who took Jin Sui Jian prepared by traditional technology had internal heat symptoms, such as dry mouth, sore throat, etc.; only 5% of the volunteers who took Jin Sui Jian prepared by the process of the present invention had slight discomfort, and the symptoms disappeared quickly.

[0050] 5. Clinical effect data:

[0051] After clinical trials on 200 people with low immunity, after taking the Jinsui Jian prepared by the present invention for 3 months, the immunity of 160 people was significantly improved, as manifested by a decrease in the number of colds, improved mental state, etc.; in the test on 150 people with fatigue, the fatigue symptoms of 100 people were alleviated.

[0052] Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that various changes, modifications, substitutions and variations may be made to the embodiments without departing from the principles and spirit of the present invention, and that the scope of the present invention is defined by the appended claims and their equivalents.

Claims

1. A Jin Sui Jian, characterized by: The Jin Sui Jian is prepared from wolfberry and rice wine in a weight ratio of 1:

2.

2. The method for preparing Jin Sui Jian according to claim 1, characterized in that: The following steps are involved: S1: Soak: Put the selected wolfberries into yellow wine at a ratio of 1:2, seal and soak for 60 days to allow the effective ingredients in the wolfberries to fully dissolve into the yellow wine; S2: After soaking, the juice is squeezed and filtered; S3: Sedimentation: The liquid after the initial filtration is allowed to settle for 2 hours to allow fine impurities to settle to the bottom of the container; S4: Secondary filtration: The supernatant after sedimentation is filtered again to further remove fine impurities and ensure the purity of the liquid; S5: Cooking: Use a copper pot for boiling, pour the twice filtered wolfberry juice and soaked rice wine into the copper pot, and simmer over low heat until it becomes a paste.