Ginger-processed fructus amomi and processing method thereof

Abstract

The invention relates to ginger-processed fructus amomi and a processing method thereof. The preparation method comprises the following steps: preparing ginger juice; and weighing fructus amomi, mixing with the ginger juice, moistening, steaming, and drying in a drying oven at the temperature of 80 DEG C after steaming. According to the processing method, the content of effective components of the fructus amomi can be effectively increased through moistening, steaming and sufficient infiltration of the ginger juice, the synergistic effect of the ginger juice and the fructus amomi can enhance the effects of warming the stomach, arresting vomiting, regulating the middle warmer and relieving pain of the fructus amomi, and meanwhile, the processing method also provides the overall softness of the fructus amomi. The processing method can effectively control the processing technological parameters of the ginger-processed fructus amomi, and is suitable for industrial large-scale production.

Description

Technical Field

[0001] The invention belongs to the technical field of traditional Chinese medicine processing, and particularly relates to ginger-processed Amomum villosum and a processing method thereof. Background Art

[0002] Amomum villosum Amomum villosum Lour. and green shell sand A. villosum The dried seeds of Lour. var. xanthioides T. L. Wu et senjen, etc., are round or oblong, divided into three lobes with a white septum in the middle. They are dark brown or blackish brown with fine wrinkles and covered with a membranous, rough aril. The dorsal surface is flat, with a distinct depression (the hilum) on the side or oblique surface of the smaller end. The chalazion is at the larger end, and the ridge runs upward along the ventral surface forming a longitudinal groove. The seeds are hard, with a yellowish-white kernel and a grayish-white endosperm. They have a strong, aromatic aroma and a pungent, cool, and slightly bitter taste. They have the effects of removing dampness and stimulating appetite, warming the spleen and stopping diarrhea, and regulating qi and stabilizing pregnancy.

[0003] The processing method of Amomum villosum, as recorded in historical texts, involves peeling, shelling, and membrane-skin removal, then washing with hot water, and then removing the membrane and soil from the skin. Modern Amomum villosum processing adheres to the Chinese Pharmacopoeia's stipulation of "removing impurities and crushing before use." While there were no clear records of Amomum villosum processing methods during the Song Dynasty, Zhang Yuansu of the Jin Dynasty recorded it as being crushed finely. During the Ming and Qing dynasties, numerous processing methods and techniques were added. The Ming Dynasty added roasting and stir-frying. The Qing Dynasty retained stir-frying, but also added methods such as mixing with ginger juice, stir-frying with salt water, and steaming and roasting with Rehmannia glutinosa juice. The ancient herbal compendium Renshu Bianlan states: "Amomum villosum has an aromatic aroma, is pungent and warm, and is good at dispersing dampness and promoting qi circulation. It is an essential herb for invigorating the spleen and soothing the stomach. Stir-frying with ginger juice enhances its stomach-warming, anti-vomiting, and pain-relieving properties. It is used to treat abdominal distension and pain, loss of appetite, nausea, and vomiting." However, there are few reports on the ginger processing of Amomum villosum.

[0004] Modern pharmacological studies and chemical composition indicate that Amomum villosum is primarily composed of volatile oils, including bornyl acetate, camphor, limonene, and borneol. Bornyl acetate is the primary anti-inflammatory component of Amomum villosum's volatile oil. Currently, research on the chemical composition of Amomum villosum primarily focuses on the volatile oil, with insufficient research on other non-volatile components, and relevant quality evaluation standards have yet to be established. The non-volatile components of Amomum villosum exhibit highly significant pharmacological activities; its aqueous extract exhibits potent antioxidant, antibacterial, anti-inflammatory, lipid-lowering, and hypoglycemic effects. Studies have shown that various phenolic acids possess significant pharmacological activities, including antitumor, anti-inflammatory, antiviral, immunomodulatory, and free radical scavenging effects, and these activities are gaining increasing attention. Protocatechuic acid, among others, exhibits antibacterial and antioxidant effects, and mediates tumor cell apoptosis. Vanillic acid exhibits antibacterial and antifungal effects, and has also been shown to exhibit anti-inflammatory activity in vitro. Summary of the Invention

[0005] The purpose of the present invention is to solve the problem that although the current processing technology can process Amomum villosum, the raw materials are not steamed with ginger juice and dried in the processing technology, thereby failing to improve the overall softness of Amomum villosum, failing to improve the infiltration effect of ginger juice into Amomum villosum, failing to improve the final quality of Amomum villosum, failing to improve the medicinal effect, and the overall method has poor practical application effect. A ginger-processed Amomum villosum processing technology is proposed to achieve the above purpose. In order to achieve the above purpose, the present invention adopts the following technical solutions: A method for preparing Amomum villosum processed with ginger comprises the following steps: (1) Preparation of ginger juice: Wash and slice ginger, add water to boil, and filter; or wash and mash ginger, add appropriate amount of water, and repeatedly squeeze to obtain the juice; (2) Weigh Amomum villosum and the ginger juice obtained in step (1), mix, moisten, and steam. After steaming, dry in an oven below 80°C.

[0006] Stuffing and steaming the ginger juice effectively increases the content of the active ingredients in the Amomum villosum. The synergistic effect of ginger juice and Amomum villosum enhances its stomach-warming, anti-vomiting, and pain-relieving properties. This processing method also improves the overall softness of the Amomum villosum. This processing method effectively controls the processing parameters of the ginger-processed Amomum villosum, making it suitable for industrial-scale production.

[0007] In step (1), ginger slices are added to water at about 100° C. and boiled. Preferably, the boiling time is 2-5 hours, and the mass ratio of ginger juice to ginger after filtration is 1-3:1.

[0008] Alternatively, the ginger is washed and mashed, an appropriate amount of water is added, and the juice is repeatedly squeezed to obtain the juice, and the juice is combined to obtain the ginger juice; preferably, the number of times of squeezing the juice is 1 to 3 times, and the mass ratio of the obtained ginger juice to the ginger is 1 to 3:1.

[0009] Preferably, the Amomum villosum is Amomum villosum of the Zingiberaceae family Amomum villosum Lour. and green shell sand A． villosum Lour. var. xanthioides T . L. Wu et senjen etc. Dry seed mass except the peel.

[0010] Preferably, the mass ratio of Amomum villosum to ginger juice is 10-20:1. That is, 10-20 parts by weight of Amomum villosum corresponds to 1 part of ginger juice. In a preferred embodiment, the mass ratio of Amomum villosum to ginger juice is 10-12:1.

[0011] Preferably, the fructus Amomi and the ginger juice are simmered for 2 to 5 hours.

[0012] Preferably, after the steaming is completed, the Amomum villosum and the ginger juice are steamed for 0.5 to 2 hours. The steaming is performed by steaming at about 100° C. to 120° C.

[0013] Preferably, after steaming, drying in an oven at 45°C to 75°C is more effective, such as 45°C, 50°C, 55°C, 60°C, 65°C, 70°C, 75°C, etc.

[0014] The present invention also provides the ginger-processed Amomum villosum prepared by the method.

[0015] Compared with the prior art, the present invention has the following beneficial effects: (1) The method of the present invention can improve the final infiltration effect of ginger juice into Amomum villosum rice, increase the content of effective ingredients in Amomum villosum, and obtain high-quality ginger-processed Amomum villosum rice, which has good application prospects.

[0016] (2) Compared with the Amomum villosum rice prepared by the traditional ginger juice frying method, the content of bornyl acetate and vanillic acid in the ginger-processed Amomum villosum rice prepared by the method of the present invention is increased, especially the vanillic acid content is significantly increased. Vanillic acid has antibacterial and antifungal effects, and also has anti-inflammatory activity in vitro. BRIEF DESCRIPTION OF THE DRAWINGS

[0017] Figure 1 The results of the determination of the contents of vanillic acid, epicatechin, quercetin, and bornyl acetate in Amomum villosum processed with ginger at different ginger juice dosages according to Example 1 are as follows; Figure 2 The pictures of the properties of Amomum villosum processed with ginger with different ginger juice dosages in Example 1; Figure 3 The results of the determination of the contents of vanillic acid, epicatechin, quercetin, and bornyl acetate in ginger-processed Amomum villosum at different soaking times in Example 2 are as follows; Figure 4 The pictures of the properties of Amomum villosum processed with ginger at different soaking times in Example 2 are as follows; Figure 5 The results of the determination of the contents of vanillic acid, epicatechin, quercetin, and bornyl acetate in ginger-processed Amomum villosum at different steaming times according to Example 3 are as follows; Figure 6 These are pictures of the properties of ginger-processed Amomum villosum at different steaming times in Example 3. DETAILED DESCRIPTION

[0018] The present invention is further described below with reference to specific examples, which, however, are not intended to limit the present invention in any way. Unless otherwise specified, the reagents, methods, and equipment used in the present invention are conventional reagents, methods, and equipment in the art.

[0019] Unless otherwise specified, all reagents and materials used in the following examples were commercially available.

[0020] Experimental equipment: HYL-400 multifunctional steamer (furnace / cage) (Hongyin Stainless Steel Products Factory, Caitang Town, Chaoan District), FT-30H liquid heater (Shenzhen Zhengyun Technology Co., Ltd.), LQ-C100001 electronic balance (Shanghai Yaoxin Electronic Technology Co., Ltd.), DHG-9240A electric heating blast drying oven (Shanghai Yiheng Scientific Instrument Co., Ltd.), Waters ACQUITY UPLC H-Class (Waters Corporation), Agilent GC8890 (Agilent Technologies, Inc.).

[0021] Example 1 Investigation of Ginger Juice Dosage Factors Referring to Table 1, a method for preparing Amomum villosum processed with ginger comprises the following steps: (1) Preparation of ginger juice: Wash and slice the ginger, put it into a pot and add appropriate amount of water, boil for 3 hours, and filter it to obtain a mass ratio of ginger juice to ginger of 2:1.

[0022] (2) Weigh Amomum villosum and the ginger juice obtained in step (1) in different weight ratios, mix them, stew for 3 hours, steam them in a steamer for 2 hours, and dry them in an oven at 75°C for 3 hours.

[0023] The results of the effects of the amount of ginger juice on the properties of ginger-processed Amomum villosum and the contents of vanillic acid, epicatechin, quercetin and bornyl acetate in each experiment of Example 1 are shown in Tables 1 and Figure 1-2 shown.

[0024] Table 1 Investigation table of ginger juice dosage factors

[0025] Example 2 Investigation of the Moistening Time Factor Refer to Example 1, except that the mass ratio of ginger juice to Amomum villosum is fixed at 1:12, different steaming times are used for steaming, and then the mixture is steamed in a steamer for 2 hours and dried in an oven at 75°C for 3 hours.

[0026] The results of the effects of the moistening time on the properties of ginger-processed Amomum villosum and the contents of vanillic acid, epicatechin, quercetin and bornyl acetate in Example 2 are shown in Table 2, and Figure 3-4 shown.

[0027] Table 2 Investigation table of factors of dampening time

[0028] Example 3 Investigation of steaming time factors Refer to Examples 1 and 2, except that the mass ratio of ginger juice to Amomum villosum was fixed at 1:12, the mixture was simmered for 3 h, then steamed in a steamer for different times, and dried in an oven at 75° C. for 3 h.

[0029] The effects of steaming time on the properties of ginger-processed Amomum villosum and the contents of vanillic acid, epicatechin, quercetin and bornyl acetate in Example 3 are shown in Table 3. Figure 5-6 shown.

[0030] Table 3 Steaming time factor investigation table

[0031] The detection method of each sample in the above embodiment is as follows: Preparation of reference solution Take an appropriate amount of bornyl acetate reference substance, accurately weigh it, and add anhydrous ethanol to make a solution containing 0.3 mg per 1 mL. Separately, take an appropriate amount of vanillic acid reference substance, epicatechin reference substance, and quercetin reference substance, accurately weigh them, and add methanol to make a mixed solution containing 12 μg of vanillic acid, 40 μg of epicatechin, and 12 μg of quercetin per 1 mL.

[0032] Preparation of test solution Take the Amomum villosum prepared in Example 1, Example 2, and Example 3 with different ginger juice dosages, different suffocation times, and different steaming times, respectively, grind them (pass through a No. 3 sieve), take about 1g of the powder of this product, accurately weigh it, place it in a stoppered conical flask, accurately add 25mL of anhydrous ethanol, seal it tightly, weigh it, and ultrasonically treat it (power 300W, frequency 40kHz) for 30 minutes, take it out, let it cool, make up the lost weight with anhydrous ethanol, shake it well, filter it, and take the filtrate to obtain it. Take another 2.5g of the powder of this product, add 50mL of water, heat and reflux for 45 minutes, filter it, evaporate the filtrate to dryness, add 20mL of 70% methanol to the residue, ultrasonically treat it (power 250W, frequency 40KHz) for 45 minutes, shake it well, filter it, and use the filtrate as the test solution.

[0033] Gas chromatography conditions Chromatographic conditions and system suitability tests were conducted using a DB-1 capillary column (100% dimethylpolysiloxane as the stationary phase) (column length, 30 m, inner diameter, 0.25 mm, film thickness, 0.25 μm); column temperature, 100°C, injection port temperature, 230°C, detector (FID) temperature, 250°C; split ratio, 10:1. The theoretical plate number, calculated based on the bornyl acetate peak, should be no less than 10,000.

[0034] HPLC conditions Acetonitrile was phase A and phosphoric acid aqueous solution was phase B, with gradient elution (0-13 min: B% was 98% → 93%; 13-36 min: B% was 93% → 82%; 36-40 min: B% was 82%); the flow rate was 0.35 m·min -1 ; The detection wavelength was 260 nm and the column temperature was 30°C.

[0035] Accurately pipette 1 μL of each reference solution and test solution into the gas chromatograph according to the above-mentioned gas chromatography conditions and measure. Inject 10 μL of the sample according to the above-mentioned liquid chromatography conditions and calculate the contents of bornyl acetate, vanillic acid, epicatechin, and quercetin based on the concentrations of the above-mentioned reference solutions of bornyl acetate, vanillic acid, epicatechin, and quercetin.

[0036] Result Analysis like Figure 1 、 Figure 2 As shown, it can be seen that different proportions of ginger juice have no effect on the contents of quercetin and bornyl acetate. As the amount of ginger juice decreases, the content of vanillic acid increases, and the content of epicatechin shows a trend of first increasing and then decreasing. Considering the contents and appearance properties of the four components, the ginger juice of Experiment 5 has a better moisturizing effect.

[0037] like Figure 3 、 Figure 4 As shown in the figure, different steaming times had little effect on the quercetin content in Amomum villosum rice, while the effects on the contents of vanillic acid and quercetin were irregular. The content of bornyl acetate generally showed a trend of first increasing and then decreasing, reaching a maximum of 2.4% in steaming experiment 3. Considering the contents of the four components and their appearance, the steaming effect was good.

[0038] like Figure 5 、 Figure 6 As shown, different steaming times had little effect on the quercetin content, while the effects on vanillic acid and quercetin were irregular. The vanillic acid content in steamed Amomum villosum was greater than or equal to that in raw Amomum villosum. Bornyl acetate content reached a maximum of 2.05% and decreased with increasing steaming time. Considering the contents of the four components and their appearance, steaming experiment 2 performed better.

[0039] In summary, by comprehensively considering the content and appearance properties of the four ingredients, the final processing technology of steamed Amomum villosum rice with ginger juice was determined as follows: the ratio of Amomum villosum to ginger juice was 10:1~20:1, the steaming time was 2~5h, and the steaming time was 0.5~2h. The quality of Amomum villosum rice prepared by this processing method was better.

[0040] The technical features of the above-mentioned embodiments can be combined arbitrarily. In order to make the description concise, not all possible combinations of the technical features in the above-mentioned embodiments are described. However, as long as there is no contradiction in the combination of these technical features, they should be considered to be within the scope of this specification.

[0041] The above-described embodiments merely illustrate several implementations of the present invention, and while their descriptions are relatively specific and detailed, they should not be construed as limiting the scope of the patent. It should be noted that a person skilled in the art would be able to make numerous variations and improvements without departing from the spirit of the present invention, all of which fall within the scope of protection of the present invention. Therefore, the scope of protection of the patent for this invention shall be determined by the appended claims.

Claims

1. A method for preparing Amomum villosum processed with ginger, characterized in that: The steps include: (1) Preparation of ginger juice: Wash and slice ginger, add water to boil, and filter; Alternatively, wash and mash the ginger, add appropriate amount of water, squeeze the juice repeatedly, and combine the juice to obtain the product; (2) Weigh Amomum villosum and the ginger juice obtained in step (1), mix, moisten, and steam. After steaming, dry in an oven below 80°C.

2. The preparation method according to claim 1, characterized in that: In step (1), the boiling time is 2-5 hours, or the juice is squeezed 1-3 times; The mass ratio of the obtained ginger juice to ginger is 1-3:

1.

3. The processing method according to claim 1, characterized in that: Amomum villosum Amomum villosum Lour. and green shell sand A. villosum Lour. var. xanthioides T . L. Wu et senjen Dry seed mass without peel.

4. The preparation method according to claim 1, wherein: The mass ratio of the Amomum villosum to the ginger juice is 10-20:

1.

5. The preparation method according to claim 1, characterized in that: The simmering time of the Amomum villosum and the ginger juice is 2 to 5 hours.

6. The preparation method according to claim 1, characterized in that: After the steaming is completed, the Amomum villosum and the ginger juice are steamed for 0.5 to 2 hours.

7. The preparation method according to claim 1, characterized in that: After steaming, dry in an oven at 45℃~75℃.

8. The Amomum villosum processed with ginger prepared by the method according to any one of claims 1 to 7.

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