Standard decoction piece model preparation method and application method for firepower test

Abstract

The application discloses a standard decoction piece model preparation method and application method for firepower test, and is characterized in that: granular materials of a standard specification are prepared to determine firepower, starch-based traditional Chinese medicine decoction pieces, fried leaching traditional Chinese medicine decoction pieces and effective component decomposition traditional Chinese medicine decoction pieces are selected as reference materials, and are cleaned, classified and arranged to serve as standby decoction piece materials; at least two kinds of the standby decoction piece materials containing the starch-based traditional Chinese medicine decoction pieces are selected to be mixed, dried and crushed, and powder or coarse granular crushing materials with a particle size of 1-1000 microns are obtained; the crushing materials are mixed with water to form a lump material, and the lump material is processed by equipment or manually to form pills, tablets and blocks with uniform shapes, and is dried to form a standard decoction piece model.

Description

Technical Field

[0001] The present invention belongs to the technical field of heating treatment, and particularly relates to a preparation method and an application method of a standard decoction piece model for fire intensity testing. Background Technology

[0002] In the term "huohou (heating degree)", "huo" refers to heating, and "hou" represents time, as there is a saying that "five days make one hou". According to traditional concepts, heating degree refers to "the size of the fire power used and the length of heating time", that is, the heating degree of a substance. Fire power and heating degree are both different and related: fire power refers to the size and intensity of fire or the height of temperature, while heating degree is the comprehensive embodiment of fire power and time.

[0003] Among them, different Chinese medicine processing methods such as boiling, stir-frying, calcining and steaming require different fire intensities and action durations, so as to achieve the effects of reducing toxicity, enhancing efficacy and changing medicinal properties. Heating degree is the cumulative effect of processing time under a certain temperature condition, including the overall situation of heating fire intensity, heating time, and internal and external changes of the medicine during the heating process. The grasp and judgment of "heating degree" largely relies only on the operator's sensory detection and experience, which is random due to the influence of various human factors, and has a large gap with the modern requirements for precision. Quantitative research on relevant evaluation indicators of "heating degree" is a common problem to be solved urgently. Especially when heating the same object to be heated under different heating environments and heating conditions, no correlation can be found to obtain the same heating effect.

[0004] In the prior art, there are evaluation methods for fire intensity and heating degree defined for decoction piece medicaments, but when studying the heating effect of medicinal materials, this evaluation method usually takes the decoction pieces themselves as reference obtained from standardized heating degree processing experiments with water or other heat-conducting media in medical institutions or laboratories. However, in a heating system with calibrated fire intensity, the method of verifying the optimal processing fire intensity by processing decoction pieces, and comprehensively evaluating the quality of the stir-frying process by measuring the appearance traits and internal component content of the processed decoction pieces, will lead to inaccurate verification test results due to multiple factors. The specific reasons are as follows: Difference in medicinal materials: The quality of Chinese medicinal decoction pieces is affected by many factors, such as the type, origin, harvesting time, processing method, individual difference of medicinal materials, etc. All these factors may lead to different degrees of changes of decoction pieces during the stir-frying process, thereby affecting the judgment of results.

[0005] Uneven heating: Due to differences in the shape and size of medicinal materials, even if the stir-frying container and stirring method are exactly the same, there is still a problem of uneven heating of decoction pieces during the stir-frying process, which leads to differences among decoction pieces from the same pot after discharging, and also increases the difficulty of fire intensity measurement. Summary of the Invention

[0006] To address the problems existing in the prior art, this invention provides a method for preparing and applying a standard medicinal herb model for fire intensity testing. By artificially manufacturing idealized medicinal herb slices, the accuracy and practicality of fire intensity testing can be improved.

[0007] The technical solution adopted in this invention is as follows: In a first aspect, the present invention provides a method for preparing a standard medicinal slice model for testing the intensity of cooking, thereby producing granules of a standard specification for use in stir-frying to determine the intensity of cooking. First, starch-based Chinese medicinal herbs, stir-fried and extracted Chinese medicinal herbs, or Chinese medicinal herbs with decomposed active ingredients are selected as reference materials for gelatinization. After cleaning, sorting and organizing, they are used as reserve medicinal material. Then, select one or more of the prepared medicinal materials, mix them, dry and pulverize them to obtain powder or coarse granules with a particle size of 1μm-1000μm. The crushed material is mixed with water to form a clump. The clump is then processed by equipment or by hand to form uniform pills, slices, or blocks, and dried to form a standard medicinal slice model.

[0008] It should be noted that the standard medicinal slice model is actually a dispersion of several standard-sized and homogeneous materials. Its main components are divided into three categories. The degree of gelatinization is mainly compared by the color differentiation. The other two categories are set according to the requirements of the medicinal slice type. The so-called stir-frying and leaching category refers to the ability of its components to leach out the corresponding components when the heat reaches the standard. That is, it tests the chemical component dissolution characteristics of this type of medicinal material after heating. The active ingredient decomposition category refers to the change in the content of the active ingredients it has, thereby judging whether the heat has affected the active ingredients of the medicinal material and caused them to decompose. The above three judgment directions are mainly used as reference.

[0009] In conjunction with the first aspect, the present invention provides a first embodiment of the first aspect, wherein the reference material simultaneously comprises starch-based Chinese herbal medicine slices, stir-fried and extracted Chinese herbal medicine slices, and Chinese herbal medicine slices with decomposed active ingredients.

[0010] Starch-containing Chinese medicinal herbs include Poria cocos, Dioscorea opposita, and Trichosanthes kirilowii. It should be noted that the above list only includes three commonly used starch-containing Chinese medicinal herbs; however, any Chinese medicinal herb with sufficient starch content can be used, generally root and rhizome herbs. The stir-fried and extracted Chinese medicinal herbs include Astragalus membranaceus, Salvia miltiorrhiza, and Achyranthes bidentata. The herbs with decomposed active ingredients include Glycyrrhiza uralensis, Citrus aurantium, and Cassia tora.

[0011] In conjunction with the first aspect, the present invention provides a second embodiment of the first aspect, wherein the reference material further includes volatile oil-based Chinese medicinal herbs and resin-based Chinese medicinal herbs, wherein the volatile oil-based Chinese medicinal herbs include peppermint and chuanxiong, and the resin-based Chinese medicinal herbs include frankincense and myrrh.

[0012] In conjunction with the first aspect, the present invention provides a third embodiment of the first aspect, wherein the spare medicinal materials also include high-fiber Chinese medicinal materials and oil-based Chinese medicinal materials as inert excipients.

[0013] In conjunction with the first aspect, the present invention provides a fourth embodiment of the first aspect, wherein when the agglomerated material is processed into pellets, the diameter of the pellets is 4mm-20mm; When processing lumpy materials into flakes, the diameter of the flakes is 5mm-50mm and the thickness is 1mm-5mm; When processing lumpy materials into blocks, the side length of the blocks is 2mm-20mm.

[0014] Secondly, the present invention provides an application method for using the standard medicinal slice model prepared by the above-mentioned method for preparing a standard medicinal slice model for fire intensity testing; First, weigh the standard medicinal slice model to the required weight, then conduct a stir-frying test to determine the heat range. By controlling the stir-frying time, obtain several groups of stir-fried items under different heat ranges and stir-frying times. Then the stir-fried food was inspected. First, the color change was observed by direct observation, and then the color change of the slices was observed by cross-section. Then, according to the extract determination method specified under the standard for the medicinal materials selected for the ideal decoction pieces, the extract content is determined; according to the content determination method specified under the standard for the medicinal materials selected for the ideal decoction pieces, the component content is determined. Finally, determine the optimal heat and time for the corresponding size, and calculate and confirm the standard heat reference table.

[0015] In conjunction with the second aspect, the present invention provides a first embodiment of the second aspect, wherein when inspecting the stir-fried food, the stir-fried food is continuously heated, and a camera device installed on an open stir-frying appliance takes pictures at set intervals, and the degree of color change of the appearance of the stir-fried food is judged by a color algorithm based on the pictures. At the same time as taking pictures, a quantitative sample of the stir-fried food is taken out from the open stir-frying appliance, cut into sections, and the cross-section of the stir-fried food sample is photographed to obtain the degree of color change inside. A threshold W is set for the degree of color change. When the degree of color change exceeds the threshold W, the camera device automatically controls the reduction of the interval time or the video shooting mode, and identifies and confirms each frame of the image.

[0016] The beneficial effects of this invention are as follows: (1) By identifying three types of reference materials and other types of reference materials based on the three types of Chinese herbal medicine pieces, this invention can provide more reference judgment criteria. By comprehensively determining the degree of surface gelatinization, extract concentration and effective ingredient content, an optimal heat index can be determined, thereby comprehensively reflecting the optimal conditions for different types of herbal medicine pieces to be stir-fried during processing. (2) This invention improves the standardization and accuracy of traditional Chinese medicine decoction pieces during the heat testing process, which is beneficial to the study of the physicochemical changes of specific medicinal materials under heat. It reduces testing errors caused by individual differences in medicinal materials, uneven heating, and other factors, and provides reliable technical support for the optimization of traditional Chinese medicine processing technology and quality control. Attached Figure Description

[0017] Figure 1 This is a diagram showing the shape of a standard medicinal slice model in pill form produced in this embodiment of the invention after being stir-fried for 20 seconds. Figure 2 This is a diagram showing the shape of a standard medicinal slice model in pill form prepared in this embodiment of the invention after being stir-fried for 120 seconds. Figure 3 This is a diagram showing the shape of a standard medicinal slice model in pill form prepared in this embodiment of the invention after being stir-fried for 180 seconds. Figure 4 This is a diagram showing the shape of a standard medicinal slice model in pill form prepared in this embodiment of the invention after being stir-fried for 220 seconds; Figure 5 This is a diagram showing the shape of a standard medicinal slice model in pill form prepared in this embodiment of the invention after being stir-fried for 260 seconds. Figure 6 This is a diagram showing the shape of a standard medicinal slice model in pill form prepared in this embodiment of the invention after being stir-fried for 320 seconds. Figure 7 This is a diagram showing the shape of a standard medicinal slice model in pill form prepared in this embodiment of the invention after being stir-fried for 360 seconds. Detailed Implementation

[0018] The present invention will be further explained below with reference to the accompanying drawings and specific embodiments.

[0019] Example 1: This embodiment discloses a method for preparing a standard medicinal slice model for fire intensity testing, which is mainly used as a standard processing object for processing experiments when obtaining standard processing time and fire intensity reference data for Chinese medicinal slices.

[0020] This standard medicinal slice model mainly forms a uniform external shape, and then selects representative medicinal slice materials to refer to the processing effect from three main characteristics: the degree of gelatinization, the amount of leaching, and the content of effective ingredients.

[0021] The degree of gelatinization is mainly determined by changes in appearance, specifically the color difference before and after heating. This is usually judged by direct manual observation. To improve efficiency, video equipment is introduced for efficient judgment and to increase accuracy.

[0022] The leaching amount and effective components need to be analyzed experimentally according to national standards after sampling. In the testing process, sampling is usually carried out mainly based on the degree of gelatinization. Then, subsequent sample testing is conducted at each important gelatinization change point to obtain the corresponding data for matching analysis.

[0023] Specifically, the preparation method of the standard medicinal slice model is as follows: First, starch-based Chinese medicinal herbs, stir-fried and extracted Chinese medicinal herbs, and Chinese medicinal herbs with decomposed active ingredients are selected as reference materials for gelatinization. After cleaning, sorting and sorting, they are used as reserve materials for medicinal herbs. Then, select one or more of the prepared medicinal materials, mix them, and dry and pulverize them to obtain powder or coarse granules with a particle size of 1μm-1000μm. The crushed material is mixed with water to form a clump. The clump is then processed by equipment or by hand to form uniform pills, slices, or blocks, and dried to form a standard medicinal slice model.

[0024] Then, the experimental application method of using this standard medicinal slice model to determine the heat intensity and processing time is as follows: First, weigh the standard medicinal slice model to the required weight, then conduct a stir-frying test to determine the heat range. By controlling the stir-frying time, obtain several groups of stir-fried items under different heat ranges and stir-frying times. Then the stir-fried food was inspected. First, the color change was observed by direct observation, and then the color change of the slices was observed by cross-section. Then, according to the extract determination method specified under the standard for the medicinal materials selected for the ideal decoction pieces, the extract content is determined; according to the content determination method specified under the standard for the medicinal materials selected for the ideal decoction pieces, the component content is determined. Finally, determine the optimal heat and time for the corresponding size, and calculate and confirm the standard heat reference table.

[0025] One implementation method involves using three types of Chinese herbal medicine slices as a comprehensive reference model for preparation, with at least 40% of the slices being starch-based, and the other two types being prepared with the same proportion.

[0026] Among them, starch-based Chinese medicinal herbs include Poria cocos, Dioscorea opposita, and Trichosanthes kirilowii; extract-type Chinese medicinal herbs include Astragalus membranaceus, Salvia miltiorrhiza, and Achyranthes bidentata; and active ingredient decomposition-type Chinese medicinal herbs include Glycyrrhiza uralensis, Citrus aurantium, and Cassia tora.

[0027] One implementation method involves using only starch-based Chinese medicinal herbs as raw materials for the standard herbal medicine model. The selected herbs are yam and white peony root. Since both are root and rhizome herbs, after drying and pulverizing, they form powder with a fineness of approximately 100 μm. These powders are then shaped into pills with a diameter of about 5 mm and roasted.

[0028] During the stir-frying process, a large open stir-frying apparatus is first set up. Then, a standard range of heat intensity values ​​is set for the corresponding starch-based medicinal materials. Finally, the stir-frying time range is determined for each heat intensity value within this range. A camera device is then installed on top of the stir-frying apparatus, which can not only continuously photograph the materials in the apparatus but also record high-definition video.

[0029] Set the photo interval for stir-frying, and obtain photo data in real time through the computer connected to the shooting device for image analysis. Compare the color difference between the previous and subsequent images, and set a threshold W for the degree of color change. When the degree of color change exceeds the threshold W, the camera device automatically controls to reduce the interval or shoot video and identifies and confirms each frame of the image.

[0030] During each shooting session, a quantitative sample can be obtained from the stir-frying apparatus manually or automatically. Each sample is first cut open, and the cross-section is photographed for identification. Other samples are then preserved for further parameter acquisition in the laboratory. In this embodiment, since there is no extractable material, only the active ingredients other than starch are identified before stir-frying begins.

[0031] Reference Figures 1-7 The image shows the state of a standard herbal medicine slice model at different time stages. It can be seen that before 180 seconds, the sample showed almost no color difference. Then, after 180 seconds, some localized gelatinization appeared. Then, at 220 seconds, significant gelatinization began, and finally, at 360 seconds, it reached almost a dark brown state, meaning the entire gelatinization state exceeded the standard value. This indicates that the gelatinization state of starchy herbal medicine slices undergoes rapid changes at a certain stage. Therefore, setting a threshold for this change allows for automatic adjustment of the shooting time interval, enabling the acquisition of sufficient images for analysis and determination during the rapid change period.

[0032] The table below shows the color difference values ​​obtained from the captured images during the experiment. l a b Δl Δa Δb ΔE Raw material 45.279 1.179 8.360 20s 46.923 0.970 7.507 1.645 -0.209 -0.853 1.865 40s 51.183 0.977 8.447 5.905 -0.202 0.087 5.909 60s 47.313 0.917 7.307 2.035 -0.262 -1.053 2.306 80s 48.890 0.927 7.803 3.611 -0.252 -0.557 3.663 100s 46.917 0.930 7.273 1.638 -0.249 -1.087 1.981 120s 46.023 0.943 7.130 0.745 -0.235 -1.230 1.457 140s 45.800 1.003 7.537 0.521 -0.175 -0.823 0.990 160s 48.363 1.110 8.717 3.085 -0.069 0.357 3.106 180s 48.423 1.213 9.407 3.145 0.035 1.047 3.315 200s 47.420 1.467 10.080 2.141 0.288 1.720 2.762 220s 42.987 1.713 9.727 -2.292 0.535 1.367 2.722 240s 42.763 2.480 11.233 -2.515 1.301 2.873 4.034 260s 41.887 3.383 12.563 -3.392 2.205 4.203 5.834 280s 39.813 4.023 12.353 -5.465 2.845 3.993 7.342 300s 36.880 4.513 11.027 -8.399 3.335 2.667 9.422 320s 33.967 4.493 8.950 -11.312 3.315 0.590 11.802 340s 34.473 4.420 9.313 -10.805 3.241 0.953 11.321

[0033] Where l represents the black and white axis, a represents the red and green axis, and b represents the yellow and blue axis.

[0034] In one implementation, the reference materials also include volatile oil-based Chinese medicinal herbs and resin-based Chinese medicinal herbs, wherein the volatile oil-based Chinese medicinal herbs include peppermint and chuanxiong, and the resin-based Chinese medicinal herbs include frankincense and myrrh.

[0035] The spare medicinal materials also include high-fiber Chinese medicinal materials and oil-based Chinese medicinal materials as inert excipients.

[0036] Among them, for extractives, the extractives are determined according to the extractive determination methods specified in the legal standards such as the Pharmacopoeia of the People's Republic of China for the medicinal materials selected for the ideal decoction pieces; Regarding the active ingredients, their content is determined according to the content determination methods specified in the legal standards such as the Pharmacopoeia of the People's Republic of China for the selected medicinal materials. This invention is not limited to the optional embodiments described above, and anyone can derive other various forms of products based on the inspiration of this invention. The specific embodiments described above should not be construed as limiting the scope of protection of this invention; the scope of protection of this invention should be determined by the claims, and the specification can be used to interpret the claims.

Claims

1. A method for testing the heat intensity based on a standard medicinal slice model, characterized in that: To produce granules of standard size for use in frying to determine the appropriate heat level; First, starch-based Chinese medicinal herbs, stir-fried and extracted Chinese medicinal herbs, and Chinese medicinal herbs with decomposed active ingredients are selected as reference materials for gelatinization. After cleaning, sorting and sorting, they are used as reserve materials for medicinal herbs. Then, select one or more of the prepared medicinal materials, mix them, dry and pulverize them to obtain powder or coarse granules with a particle size of 1μm-1000μm. The crushed material is mixed with water to form a clump. The clump is then processed by equipment or by hand to form uniform pills and dried to form a standard medicinal slice model. After weighing the standard medicinal slice model to the required weight, a stir-frying test was conducted to determine the heat range. By controlling the stir-frying time, several groups of stir-fried items were obtained under different heat ranges and stir-frying times. Then the stir-fried food was inspected. First, the color change was observed by direct observation, and then the color change of the slices was observed by cross-section. Then, according to the extract determination method specified under the standard for the medicinal materials selected for the ideal decoction pieces, the extract content is determined; according to the content determination method specified under the standard for the medicinal materials selected for the ideal decoction pieces, the component content is determined. Finally, determine the optimal heat and time for the corresponding size, and calculate and confirm the standard heat reference table.

2. The method for testing the heat intensity based on a standard medicinal slice model according to claim 1, characterized in that: The reference materials also include volatile oil-based Chinese medicinal herbs and resin-based Chinese medicinal herbs, wherein the volatile oil-based Chinese medicinal herbs include peppermint and chuanxiong, and the resin-based Chinese medicinal herbs include frankincense and myrrh.

3. The method for testing the heat intensity based on a standard medicinal slice model according to claim 1, characterized in that: The spare medicinal materials also include high-fiber Chinese medicinal materials and oil-based Chinese medicinal materials as inert excipients.

4. The method for testing the heat intensity based on a standard medicinal slice model according to claim 1, characterized in that: When inspecting the roasted food, the roasted food is kept under continuous heating, and the camera equipment set on the open roasting equipment takes pictures at set intervals. The color algorithm is used to judge the degree of color change of the roasted food based on the pictures. At the same time, a certain amount of roasted food sample is taken out from the open roasting equipment, cut into sections, and the cross-section of the roasted food sample is photographed to obtain the degree of color change inside. A threshold W is set for the degree of color change. When the degree of color change exceeds the threshold W, the camera device automatically controls the reduction of the interval time or the video shooting mode, and identifies and confirms each frame of the image.

Images