Processing technology of rhizoma drynariae

Abstract

The invention discloses a processing technology of rhizoma drynariae, and belongs to the technical field of processing. The processing technology comprises the following steps: step 1, removing leaves and silt from fresh rhizoma drynariae, washing, slicing, and drying in the sun; step 2, processing the highland barley wine: taking the dried slices, adding the highland barley wine, uniformly stirring, thoroughly covering, frying with slow fire, and cooling to obtain the highland barley wine prepared decoction pieces; and step 3, adding the highland barley rice water into the wine-prepared highland barley decoction pieces, uniformly stirring, thoroughly covering, frying with the highland barley rice hull bran, and frying until the highland barley rice hull bran is dry to obtain the wine-prepared highland barley decoction pieces. According to the preparation method, the traditional processing method of sand blanching and salting is abandoned, the highland barley wine is firstly adopted for processing, then the highland barley rice water is adopted for moistening and the highland barley rice husk bran is adopted for frying, the effect of highland barley in broken bone supplementing processing is fully utilized, the spleen tonifying effect can be further enhanced by means of the highland barley rice, and the spleen tonifying and stomach invigorating effects of the decoction piece are improved. Meanwhile, the content of naringin in the decoction pieces can be remarkably increased through the processes of processing with highland barley wine, moistening with water and frying with bran of highland barley husks.

Description

Technical Field

[0001] The invention relates to a processing technique for rhizoma drynariae, and belongs to the technical field of processing. Background Art

[0002] Drynaria fortunei is a plant of the Polypodiaceae family Drynaria fortunei The dried rhizome of (Kunze) J. Sm. is densely covered with scales (or hairs) on the surface, which are difficult to remove. In addition, its texture is hard and tough, which is not conducive to crushing and decocting the effective ingredients. Therefore, it is mostly used as a processed product in clinical practice.

[0003] Drynaria root has the benefits of tonifying the kidneys and strengthening bones, healing wounds and relieving pain. It is commonly used to treat kidney deficiency, low back pain, tinnitus, deafness, loose teeth, falls, sprains, and fractures. It is also used externally to treat alopecia areata and vitiligo. Drynaria root is a common prescription in traumatology treatises throughout history and remains a commonly used herb in orthopedics today.

[0004] Hulless barley (English name: hulless barley) is a cereal crop of the genus Hordeum in the Poaceae family. Because its inner and outer glume are separated and the grains are exposed, it is also called naked barley or raw barley.

[0005] Highland barley rice is a finished product made from highland barley after processes such as cleaning, peeling, grading, and color selection.

[0006] Highland barley, a key highland cereal crop, is rich in dietary fiber. Its nutritional content surpasses that of rice, wheat, and corn, and it boasts high protein and low fat. In other words, highland barley boasts "three highs and two lows": high protein, high fiber, and high vitamins, while low fat and low sugar. The protein content in highland barley ranges from 6.35% to 21.00%, higher than other cereals. Highland barley also contains 18 amino acids, including the eight essential amino acids for adults: lysine, tryptophan, phenylalanine, methionine, threonine, isoleucine, leucine, and valine. Furthermore, highland barley boasts a fiber content of 16%, including 9.68% insoluble therapeutic fiber and 6.37% soluble therapeutic fiber, eight times and 15 times that of wheat, respectively. Highland barley flour also boasts twice the crude fiber content of wheat flour. Highland barley is rich in various vitamins. Every 100g of highland barley flour contains 0.35mg of vitamin B1, 0.23mg of vitamin B2, and 0.28mg of vitamin E. Highland barley starch has a unique composition, similar to that of glutinous sorghum. Amylopectin content is generally as high as 70-80%, with some varieties approaching 100%. Highland barley's crude fat content averages 2.13%, lower than that of corn, oats, sorghum, and buckwheat. Highland barley's β-glucan content averages 5.25%, 50 times that of wheat. The high-quality Tibetan golden highland barley can reach 8.6% β-glucan. β-glucan prevents colon cancer by reducing the intestinal mucosa's exposure to carcinogens and indirectly inhibiting the action of carcinogenic microorganisms. It also prevents cardiovascular disease by lowering blood lipids and cholesterol synthesis. It also prevents diabetes by controlling blood sugar levels. It also enhances the body's defenses and regulates circadian rhythms. Highland barley also contains a variety of inorganic elements beneficial to human health, such as calcium, phosphorus, iron, copper, zinc, and trace elements such as selenium. Selenium is an essential trace element for the human body identified by the World Health Organization and is also recognized by the organization as an anti-cancer element.

[0007] The traditional preparation method for Drynaria Rhizoma uses sand scalding and salting. Sand scalding uses oil sand as a heat transfer intermediate, but this method produces oil smoke, dust, and environmental impacts. According to Traditional Chinese Medicine theory, salt enters the kidney meridian, and salt can both act as a heat transfer intermediate and enhance the kidney-tonifying effects of Drynaria Rhizoma. However, salt-based medicines should be used with caution in patients with hypertension and cardiovascular disease. This is especially true for the elderly with hypertension and heart disease, who require Drynaria Rhizoma to treat osteoporosis but do not want it to increase their risk of hypertension and heart disease. Therefore, a healthier Drynaria Rhizoma preparation process suitable for the elderly is urgently needed. Summary of the Invention

[0008] In response to the above problems, the present invention aims to provide a processing technology for Drynaria rhizome. The Drynaria rhizome obtained by this processing technology is particularly suitable for middle-aged and elderly people to take, and has the effects of nourishing the kidneys and strengthening bones, nourishing the spleen and strengthening the stomach. After processing, the naringin content in the Drynaria rhizome slices is significantly increased.

[0009] In order to solve the above technical problems, the technical solution adopted by the present invention is: The processing technology of Drynaria fortunei comprises the following steps: Step 1: Remove the leaves and mud from the fresh Drynaria fortunei, wash it, slice it, and dry it in the sun.

[0010] Step 2: preparing highland barley wine: taking the sun-dried slices, adding highland barley wine and mixing well, simmering thoroughly and then frying dry with slow fire, letting cool, and obtaining highland barley wine-processed slices; preferably, the amount of highland barley wine is 5-15wt% of the weight of the sun-dried slices, the simmering time is at least 5h, and the simmering dryness is frying at 80-100°C for 20-30min. Further preferably, the alcohol concentration of the highland barley wine is: 40-50°.

[0011] Step 3: add highland barley rice water to the highland barley wine slices, wherein the amount of highland barley rice water added is 15-20wt% of the highland barley wine slices; mix well, suffocate thoroughly, and then stir-fry with highland barley rice husk bran until dry.

[0012] Preferably, the preparation method of highland barley rice water is: after crushing highland barley rice, adding water equivalent to 30 to 40 times (by weight) of highland barley rice flour, stirring for 1 to 2 hours, filtering, and the filtrate is highland barley rice water.

[0013] Preferably, in step 3, the soaking time is at least 8 hours.

[0014] Preferably, the bran frying process is: heat the pot with high heat, sprinkle in highland barley husks until smoke appears, add the highland barley rice slices that have been thoroughly soaked in water, stir-fry for 5 to 9 minutes, sieve out the highland barley husks, and let cool.

[0015] Further preferably, the amount of highland barley husk is 20-30wt% of the highland barley rice slices after being soaked in water.

[0016] More preferably, the high heat temperature, i.e. the high heat stir-frying temperature, is maintained at 180-200°C.

[0017] In the present invention, the shell of highland barley rice is bran. Bran frying, also known as bran frying or wheat bran frying, is a traditional processing technology. Bran frying refers to a processing method in which cleaned or cut medicine is stir-fried with a certain amount of wheat bran. Bran frying can enhance the therapeutic effect, alleviate the medicinal properties of certain strong drugs, correct the odor, and facilitate administration.

[0018] The processed drynaria root product obtained by the drynaria root processing process of the present invention has a naringin content of 0.85-0.90%.

[0019] Compared with the prior art, the present invention has the following advantages: The processing technology of the Drynaria fortunei of the present invention abandons the traditional processing methods of sand scalding and salting, and instead first uses highland barley wine for processing, and then uses highland barley water to moisten and highland barley husk bran to stir-fry, so as to fully utilize the role of highland barley in the processing of the Drynaria fortunei. Highland barley wine has the following effects: 1. Promotes healthy development of the human body: contains rare nutrients: thiamine, riboflavin, niacin, vitamin E. 2. Highland barley wine contains trace elements beneficial to the human body: calcium, phosphorus, iron, copper, zinc, selenium and other mineral elements. 3. Preventive effect on colon cancer, cardiovascular and cerebrovascular diseases, and diabetes: Highland barley wine is the crop with the highest glucan content among wheat crops in the world, and the glucan content is 50 times that of wheat. 4. Cleanses the intestines and relieves constipation, and removes toxins from the body: contains rich dietary fiber, and the dietary fiber content is 15 times that of wheat. 5. Relieve stomach discomfort: Contains unique amylopectin, which is 26% higher than ordinary amylopectin and can inhibit excessive gastric acid. Highland barley wine has a relieving and barrier protection effect on symptoms. In addition, the highland barley wine of the present invention can promote the circulation of qi and blood, is more conducive to the play of drug efficacy, has the effect of tonifying the kidney and strengthening bones, can improve the soreness of the waist and knees caused by kidney deficiency, and can also prevent hyperlipidemia and heart disease. In the present invention, the preparation process of highland barley water moistening and highland barley husk bran frying is adopted, which can further enhance the spleen-strengthening effect of highland barley and improve the spleen-tonifying and stomach-strengthening effect of the decoction piece of the present invention. At the same time, in the present invention, the content of naringin in the decoction piece can be significantly increased by combining the process of highland barley wine preparation with the process of highland barley water moistening and highland barley husk bran frying. BRIEF DESCRIPTION OF THE DRAWINGS

[0020] Figure 1 This is the chromatogram of naringin reference substance; Figure 2 This is the chromatogram of the processed product of Comparative Example 8; Figure 3 This is the chromatogram of the prepared product of Example 1 of the present invention. DETAILED DESCRIPTION

[0021] The present invention will be further described in detail below with reference to the accompanying drawings and specific examples. The following examples are only used to illustrate the present invention and are not intended to limit the scope of the present invention.

[0022] Drynariae rhizome was collected from Sichuan and identified as Pteris chinensis, a plant of the Polypodiaceae family. Drynaria fortunei (Kunze) J.Sm.

[0023] Example 1 The processing technology of Drynaria fortunei comprises the following steps: Step 1: Remove the leaves and mud from the fresh Drynaria fortunei, wash it, slice it, and dry it in the sun.

[0024] Step 2: preparing highland barley wine: taking the sun-dried slices, adding highland barley wine and mixing well, letting it simmer thoroughly and then stir-frying it with slow fire until it is dry, letting it cool, and obtaining highland barley wine-processed slices; preferably, the amount of highland barley wine is 10wt% of the weight of the sun-dried slices, the simmering time is 5h, and the slow fire stir-frying is stir-frying at 90°C for 25min. Further preferably, the alcohol concentration of the highland barley wine is: 40°.

[0025] Step three, add highland barley water to the highland barley wine slices, the amount of highland barley water added is 17wt% of the highland barley wine slices; mix well, suffocate thoroughly, and then stir-fry with highland barley husk bran until dry. Preferably, the preparation method of highland barley water is: after crushing the highland barley rice, add water equivalent to 35 times the amount (weight parts) of highland barley rice flour, stir for 1.5 hours, filter, and the filtrate is highland barley water. Preferably, in step three, the suffocation time is 8 hours. Preferably, the bran frying process is: heat the pot with high heat, sprinkle in highland barley husk until smoke appears, add the slices that have been suffocated by highland barley water, stir-fry, fry for 7 minutes, sieve out the highland barley husk, and let cool. Further preferably, the amount of highland barley husk is 25wt% of the slices that have been suffocated by highland barley water. More preferably, the high heat temperature, i.e. the high heat stir-frying temperature, is maintained at 190°C.

[0026] Example 2 The processing technology of Drynaria fortunei comprises the following steps: Step 1: Remove the leaves and mud from the fresh Drynaria fortunei, wash it, slice it, and dry it in the sun.

[0027] Step 2: preparing highland barley wine: taking the sun-dried slices, adding highland barley wine and mixing well, letting it simmer thoroughly and then stir-frying it with slow fire until it is dry, letting it cool, and obtaining highland barley wine-processed slices; preferably, the amount of highland barley wine is 15wt% of the weight of the sun-dried slices, the simmering time is 6h, and the slow fire stir-frying is stir-frying at 100°C for 20min. Further preferably, the alcohol concentration of the highland barley wine is: 50°.

[0028] Step three, add highland barley water to the highland barley wine slices, the amount of highland barley water added is 20wt% of the highland barley wine slices; mix well, suffocate thoroughly, and then stir-fry with highland barley husk bran until dry. Preferably, the preparation method of highland barley water is: after crushing the highland barley rice, add water equivalent to 30 times the amount (weight parts) of highland barley rice flour, stir for 1 hour, filter, and the filtrate is highland barley water. Preferably, in step three, the suffocation time is 9 hours. Preferably, the bran frying process is: heat the pot with high heat, sprinkle in highland barley husk until smoke appears, add the slices that have been suffocated by highland barley water, stir-fry for 5 minutes, sieve out the highland barley husk, and let cool. Further preferably, the amount of highland barley husk is 30wt% of the slices that have been suffocated by highland barley water. More preferably, the high heat temperature, i.e. the high heat stir-frying temperature, is maintained at 180°C.

[0029] Example 3 The processing technology of Drynaria fortunei comprises the following steps: Step 1: Remove the leaves and mud from the fresh Drynaria fortunei, wash it, slice it, and dry it in the sun.

[0030] Step 2: preparing highland barley wine: taking the sun-dried slices, adding highland barley wine and mixing well, letting it simmer thoroughly and then stir-frying it to dryness, letting it cool, and obtaining highland barley wine-processed slices; preferably, the amount of highland barley wine is 5wt% of the weight of the sun-dried slices, the simmering time is at least 5h, and the slow stir-frying is stir-frying at 80°C for 30min. Further preferably, the alcohol concentration of the highland barley wine is: 40°.

[0031] Step three, add highland barley water to the highland barley wine slices, the amount of highland barley water added is 15wt% of the highland barley wine slices; mix well, suffocate thoroughly, and then stir-fry with highland barley husk bran until dry. Preferably, the preparation method of highland barley water is: after crushing the highland barley rice, add water equivalent to 40 times the amount (weight parts) of highland barley rice flour, stir for 2 hours, filter, and the filtrate is highland barley water. Preferably, in step three, the suffocation time is 10 hours. Preferably, the bran frying process is: heat the pot with high heat, sprinkle in highland barley husk until smoke appears, add the slices that have been suffocated by highland barley water, stir-fry for 9 minutes, sieve out the highland barley husk, and let cool. Further preferably, the amount of highland barley husk is 20wt% of the slices that have been suffocated by highland barley water. More preferably, the high heat temperature, i.e. the high heat stir-frying temperature, is maintained at 200°C.

[0032] Example 4 The processing technology of Drynaria fortunei comprises the following steps: Step 1: Remove the leaves and mud from the fresh Drynaria fortunei, wash it, slice it, and dry it in the sun.

[0033] Step 2: preparing highland barley wine: taking the sun-dried slices, adding highland barley wine and mixing well, letting it simmer thoroughly and then stir-frying it with slow fire until it is dry, letting it cool, and obtaining highland barley wine-processed slices; preferably, the amount of highland barley wine is 13wt% of the weight of the sun-dried slices, the simmering time is 5h, and the slow fire stir-frying is stir-frying at 85°C for 27min. Further preferably, the alcohol concentration of the highland barley wine is: 50°.

[0034] Step three, add highland barley water to the highland barley wine slices, the amount of highland barley water added is 16wt% of the highland barley wine slices; mix well, suffocate thoroughly, and then stir-fry with highland barley husk bran until dry. Preferably, the preparation method of highland barley water is: after crushing the highland barley rice, add water equivalent to 33 times the amount (weight parts) of highland barley rice flour, stir for 1 hour, filter, and the filtrate is highland barley water. Preferably, in step three, the suffocation time is 8 hours. Preferably, the bran frying process is: heat the pot with high heat, sprinkle in highland barley husk until smoke appears, add the slices that have been suffocated by highland barley water, stir-fry for 6 minutes, sieve out the highland barley husk, and let cool. Further preferably, the amount of highland barley husk is 28wt% of the slices that have been suffocated by highland barley water. More preferably, the high heat temperature, i.e. the high heat stir-frying temperature, is maintained at 185°C.

[0035] Comparative Example 1 The processing technology of Drynaria fortunei comprises the following steps: Step 1: Remove the leaves and mud from the fresh Drynaria fortunei, wash it, slice it, and dry it in the sun.

[0036] Step 2: Prepare the broken bones with salt: soak with 1.5 times the amount of 0.03g / mL salt solution for 8 hours, then scald with salt at 180℃ for 2 minutes. The amount of salt used is 10 times the amount of medicinal materials.

[0037] Comparative Example 2 The processing technology of Drynaria fortunei comprises the following steps: Step 1: Remove the leaves and mud from the fresh Drynaria fortunei, wash it, slice it, and dry it in the sun.

[0038] Step 2, sand-scalding to fill broken bones: Take the dried and sliced bones, sand-scald at 180℃ for 2 minutes, and the amount of sand used is 20 times the amount of medicinal materials.

[0039] Comparative Example 3 The difference between this comparative example and Example 1 is that only highland barley wine is used.

[0040] Specifically: Step 1, remove the leaves and mud from the fresh Drynaria fortunei, wash it, slice it, and dry it in the sun.

[0041] Step 2, preparation of highland barley wine: take the sun-dried slices, add highland barley wine and mix well, simmer thoroughly and then fry with low heat until dry, let cool, and obtain highland barley wine slices.

[0042] Comparative Example 4 The difference between this comparative example and Example 1 is that only highland barley rice water is used for moistening.

[0043] Specifically, the processing technology of Drynaria fortunei includes the following steps: Step 1: Remove the leaves and mud from the fresh Drynaria fortunei, wash it, slice it, and dry it in the sun.

[0044] Step 2: Add highland barley rice water to the slices, mix well, let it sit thoroughly, and fry until dry.

[0045] Comparative Example 5 The difference between this comparative example and Example 1 is that only highland barley husk bran is used for frying.

[0046] Specifically, the processing technology of Drynaria fortunei includes the following steps: Step 1: Remove the leaves and mud from the fresh Drynaria fortunei, wash it, slice it, and dry it in the sun.

[0047] Step 2: Fry the highland barley husk bran, dry it, and slice it. Heat the pot with high heat, sprinkle the highland barley husk into it until smoke appears, add the medicinal slices, stir-fry for 7 minutes, sieve out the highland barley husk, and let it cool.

[0048] Comparative Example 6 The difference between this comparative example and Example 1 is that only highland barley rice water is used to moisten and highland barley rice husk bran is used to stir-fry, and highland barley wine is not used.

[0049] Specifically, the processing technology of Drynaria fortunei includes the following steps: Step 1: Remove the leaves and mud from the fresh Drynaria fortunei, wash it, slice it, and dry it in the sun.

[0050] Step 2: add highland barley rice water to the sun-dried slices; mix well, let it simmer thoroughly, and then stir-fry with highland barley rice husk bran until it is dry.

[0051] Comparative Example 7 The difference between this comparative example and Example 1 is only that: highland barley rice wine is replaced by white wine of the same alcohol content.

[0052] Comparative Example 8 The difference between this comparative example and Example 1 is only that highland barley rice wine is replaced by yellow rice wine, and the alcohol content of yellow rice wine is about 15°.

[0053] Comparative Example 9 The difference between this comparative example and Example 1 is only that: highland barley rice water is replaced with rice water.

[0054] Weigh 1 g each of the raw Drynaria root (dried slices prepared in step 1 of the present invention and crushed) and coarse powders of different processed products, accurately add 25 mL of methanol, and ultrasonically extract for 30 min. Take out, weigh, make up the lost weight, and set aside.

[0055] The chromatographic conditions adopted the method of 2020 Chinese Pharmacopoeia.

[0056] The reference solution and the test solution were prepared according to the Pharmacopoeia Drynaria content determination method, and the chromatographic conditions were according to the Pharmacopoeia Drynaria content determination method (flow rate 1.0 mL / min, temperature 30°C).

[0057] like Figure 1 As shown in Figure 1, it is the chromatogram of naringin reference substance. Figure 2 As shown in FIG, it is the chromatogram of the processed product of comparative example 8. Figure 3 Shown is the chromatogram of the prepared product of Example 1 of the present invention.

[0058] Specifically, the test results: the naringin content in each medicinal piece is shown in Table 1 below.

[0059] Table 1

[0060] It should be understood that, in order to streamline the present disclosure and aid understanding of one or more of the various inventive aspects, in the above description of exemplary embodiments of the invention, various features of the invention are sometimes grouped together into a single embodiment, or description thereof. However, this disclosed method should not be interpreted as reflecting an intention that the claimed invention requires more features than are expressly recited in each claim. Rather, as reflected in the claims, inventive aspects lie in less than all the features of the previously disclosed embodiments. Accordingly, the claims that follow the detailed description are hereby expressly incorporated into this detailed description, with each claim standing on its own as a separate embodiment of the invention.

[0061] Although the present invention has been described with respect to a limited number of embodiments, it will be apparent to those skilled in the art, having benefit of the foregoing description, that other embodiments are contemplated within the scope of the invention thus described. Furthermore, it should be noted that the language used in this specification has been selected primarily for readability and didactic purposes, rather than for the purpose of explaining or limiting the subject matter of the present invention. Consequently, many modifications and variations will be apparent to those skilled in the art without departing from the scope and spirit of the appended claims. The disclosure of the present invention is intended to be illustrative rather than restrictive of the scope of the invention, which is defined by the appended claims.

[0062] The above is only a preferred embodiment of the present invention. It should be pointed out that for ordinary technicians in this technical field, several improvements and modifications can be made without departing from the principles of the present invention. These improvements and modifications should also be regarded as the scope of protection of the present invention.

Claims

1. The processing technology of Drynaria fortunei is characterized in that: The following steps are involved: Step 1: remove leaves and mud from fresh Drynaria fortunei, wash and slice, and dry in the sun; Step 2, barley wine preparation: take the sun-dried slices, add barley wine and mix well, fry them over low heat until dry, let them cool, and obtain barley wine slices; Step three, adding highland barley rice water to highland barley wine decoction pieces, mixing well, and then frying with highland barley rice husk bran after being completely suffocated until dry.

2. The processing process of Rhizoma Drynariae according to claim 1, characterized in that: In step 2, the amount of highland barley wine is 5-15wt% of the weight of the sun-dried slices, the steaming time is at least 5h, and the slow fire frying is frying at 80-100°C for 20-30min.

3. The processing process of Rhizoma Drynariae according to claim 1, characterized in that: In step 2, the alcohol concentration of highland barley wine is: 40~50°.

4. The processing process of Rhizoma Drynariae according to claim 1, characterized in that: In step three, the preparation method of highland barley rice water is as follows: after crushing highland barley rice, obtaining highland barley rice flour, adding water equivalent to 30 to 40 times the amount of highland barley rice flour, stirring for 1 to 2 hours, filtering, and the filtrate is highland barley rice water.

5. The processing process of Rhizoma Drynariae according to claim 1, characterized in that: In step 3, the amount of highland barley rice water added is 15-20wt% of the highland barley wine preparation piece.

6. The processing process of Rhizoma Drynariae according to claim 1, characterized in that: In step 3, the soaking time should be at least 8 hours.

7. The processing process of Rhizoma Drynariae according to claim 1, characterized in that: In step three, the bran frying process is as follows: heat the pot with high heat, sprinkle in highland barley husks until smoke appears, add the highland barley water-soaked slices, stir-fry for 5 to 9 minutes, sieve out the highland barley husks, and let cool.

8. The processing process of Rhizoma Drynariae according to claim 7, characterized in that: The dosage of highland barley husk is 20-30wt% of the highland barley rice slices after being soaked in water.

9. The processing process of Rhizoma Drynariae according to claim 7, characterized in that: Stir-fry over high heat and keep the temperature between 180 and 200°C.

10. The processed product of Rhizoma Drynariae obtained by the processing process of Rhizoma Drynariae according to any one of claims 1 to 9, characterized in that: The naringin content is 0.85~0.90%.

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