Processing method of cowherb seeds

Abstract

The invention belongs to the technical field of traditional Chinese medicine processing, and particularly relates to a processing method of cowherb seeds. The method comprises the following steps: (1) pouring cowherb seed into a medicine containing frame with meshes, putting the medicine containing frame into a pool, adding clear water, soaking for 0.5-1 hour, discharging the clear water, and draining; and (2) adding the drained cowherb seeds into a roller stir-frying machine, stir-frying until the cowherb seeds are cracked and 1 / 4-1 / 5 of seed coats are remained, taking the cowherb seeds out of a pot, cooling, and sieving to remove the cowherb seeds which are not cracked, so as to obtain the processed cowherb seeds. According to the method disclosed by the invention, the cowherb seeds are only soaked in clear water and then fried, so that the frying temperature is greatly reduced, boiling water is not needed, the energy consumption is reduced, and the content of flavonoid glycoside in the finally fried cowherb seeds is higher than 0.31%. In addition, the method is simple, the process is stable, the flavonoid glycoside content is obviously superior to that in the prior art, and the method is suitable for application and popularization.

Description

Technical Field

[0001] The invention belongs to the technical field of traditional Chinese medicine processing, and particularly relates to a processing method of Vaccaria segetalis. Background Art

[0002] Vaccaria segetalis, the dried mature seeds of the Caryophyllaceae plant, is a common traditional Chinese medicine. The plant is 30-70 cm tall, smooth and hairless, with an erect stem and dichotomously branched upper part. The leaves are opposite and sessile, with ovate-lanceolate to linear-lanceolate leaves. The flowers are pale pink with five obovate petals, irregularly toothed at the apex. The capsule is ovate and enclosed in a persistent calyx. The seeds are numerous, black, spherical, and have distinct warty protrusions. It grows primarily in mountainous areas, along roadsides, and in fields.

[0003] The seeds of Vaccaria segetalis contain flavonoid glycosides, which have multiple functions, mainly including the following aspects: (1) Anti-inflammatory effect: flavonoid glycosides can inhibit the release of inflammatory mediators, reduce inflammatory reactions, have a good inhibitory effect on various inflammatory models, and help relieve inflammation-related pain and discomfort. (2) Analgesic effect: It can regulate the function of the nervous system, increase the pain threshold, exert analgesic effect, and relieve pain caused by inflammation, injury, etc. (3) Antioxidant effect: As a natural antioxidant, flavonoid glycosides can scavenge free radicals in the body, reduce oxidative damage, protect cells from oxidative stress, and help prevent and delay diseases related to oxidative stress. (4) Improve blood circulation: It helps dilate blood vessels, reduce blood viscosity, improve microcirculation, thereby promoting blood circulation, and has a certain effect on preventing and improving cardiovascular diseases. (5) Immunomodulatory effect: It can regulate the body's immune function, enhance the activity of immune cells, improve the body's resistance, and help the body resist the invasion of pathogens.

[0004] The 2020 edition of the Chinese Pharmacopoeia stipulates that Vaccaria segetalis contains flavonoid glycosides (C 32 H 38 O 19 ) shall not be less than 0.40%, and the flavonoid glycosides in fried Vaccaria segetalis shall not be less than 0.15%. In the current existing technology, the content of flavonoid glycosides in fried Vaccaria segetalis is less than 0.30%, resulting in a loss of nearly 1 / 4 of the effective ingredients of flavonoid glycosides. The invention patent with application number 202410530549.5 for the processed Vaccaria segetalis and its processing method uses boiling water soaking to make the seed coat crack, and also uses vegetable oil for soaking, and then stir-frying, which belongs to stir-frying with auxiliary materials. The auxiliary materials in the processed Vaccaria segetalis still remain in the Vaccaria segetalis, affecting the efficacy. And after the seed coat is soaked in boiling water to make the cracks, water vapor will continue to overflow from the cracks during frying, and the internal pressure of the seeds will be reduced, which will affect the popping of Vaccaria segetalis seeds.

[0005] Therefore, it is urgent to study a processing method of Vaccaria segetalis so that the flavonoid glycoside content of the processed Vaccaria segetalis is closer to 0.40%. Summary of the Invention

[0006] The present invention aims to provide a method for processing Vaccaria segetalis.

[0007] The implementation process of the present invention is as follows:

[0008] A method for preparing fenugreek comprises the following steps:

[0009] (1) Pour the seeds of Vaccaria segetalis into a mesh medicine container, place it in a pool, add clean water and soak for 0.5 to 1 hour, then drain the water and drain.

[0010] (2) Add the drained Vaccaria seeds into a drum stir-fryer and stir-fry until the Vaccaria seeds are popped and 1 / 4 to 1 / 5 of the seed coat remains, remove from the pan, cool, and sieve to remove the unpopped Vaccaria seeds to obtain the processed Vaccaria seeds.

[0011] Furthermore, in step (1), the temperature of the clean water is room temperature.

[0012] Furthermore, in step (1), the soaking time is 0.5 to 1 hour.

[0013] Furthermore, in step (2), the frying temperature of the drum frying machine is 120-130°C.

[0014] Furthermore, in step (2), the frying time of the drum frying machine is 3 to 4 minutes.

[0015] Furthermore, in step (2), the cooling is flat cooling, and the cooling time is 15 to 20 minutes.

[0016] Furthermore, during the frying process of step (2), the popping rate of the fenugreek seeds is greater than 85%.

[0017] Furthermore, the water content of the processed fenugreek is 4.1% to 4.5%.

[0018] Furthermore, the flavonoid glycoside content of the processed fenugreek is 0.31% to 0.34%.

[0019] Positive effects of the present invention:

[0020] (1) The method of the present invention only involves soaking the fenugreek in clean water before frying, which greatly reduces the frying temperature and does not require the use of boiling water, thereby reducing energy consumption. In addition, part of the seed coat remains during the frying process, effectively retaining the flavonoid glycoside content. Finally, the content of flavonoid glycosides in the fried fenugreek is higher than 0.31%.

[0021] (2) The method of the present invention is simple, the process is stable, and the flavonoid glycoside content is significantly better than that of the prior art, and is suitable for promotion and application. DETAILED DESCRIPTION

[0022] The present invention will be further described below with reference to the embodiments.

[0023] The present invention provides a method for preparing Vaccaria segetalis, comprising the following steps:

[0024] (1) At room temperature, pour the seeds of Vaccaria segetalis into a mesh medicine container, place it in a pool, add clean water and soak for 0.5 to 1 hour, then drain the water and drain.

[0025] During the soaking process, the seeds absorb a large amount of water, softening the hard seed coat and making them easier to pop during the subsequent frying process. During the frying process, the water in each cell of the seeds is converted into water vapor after being heated, increasing the internal pressure of the seeds, accelerating the popping of the seeds and shortening the frying time. The uniformity of the heat is good, and the frying is uniform. Therefore, the popping time of each seed is basically the same, and the process is stable and controllable. This effectively solves the problem of uneven heating during frying and sand frying, resulting in inconsistent burning and popping times, and the need for screening and secondary frying.

[0026] The method of draining water directly after soaking is mainly to preserve the water absorbed by the internal cells of the fenugreek seeds and prepare for subsequent frying.

[0027] (3) Add the drained Vaccaria seeds into a drum frying machine, stir-fry at 120-130° C. for 3-4 minutes until the Vaccaria seeds are popped and 1 / 4-1 / 5 of the seed coat remains, remove from the pan, spread out and cool for 15-20 minutes, sieve to remove the unpopped Vaccaria seeds, and obtain processed Vaccaria, wherein the popping rate of the Vaccaria seeds is greater than 85%, the water content of the processed Vaccaria is 4.1%-4.5%, and the flavonoid glycoside content of the processed Vaccaria is 0.31%-0.34%.

[0028] The method for testing flavonoid glycosides in Vaccaria segetalis of the present invention adopts high performance liquid chromatography, and the specific process is as follows:

[0029] (1) Preparation of reference solution

[0030] Take an appropriate amount of Vaccaria segetalis flavonoid glycoside reference substance, accurately weigh it, and add 70% methanol to make a solution containing 0.1 mg per 1 ml.

[0031] (2) Preparation of test solution

[0032] Take about 1.2g of processed fenugreek powder (passed through a 50-mesh No. 3 sieve), accurately weigh it, place it in a stoppered conical flask, accurately add 50ml of 70% methanol, weigh it, and ultrasonically treat it (power 250W, frequency 33kHz) for 30 minutes. Let it cool, weigh it again, make up the lost weight with 70% methanol, shake it well, filter it, and take the filtrate to obtain it.

[0033] (3) Chromatographic conditions and system suitability test

[0034] Octadecylsilane bonded silica gel was used as the filler; methanol was used as mobile phase A, and 0.3% phosphoric acid solution was used as mobile phase B. Gradient elution was performed according to the specifications in Table 1; the detection wavelength was 280 nm. The theoretical plate number, calculated based on the peak of the vaccariae flavonoid glycosides, should be no less than 3000.

[0035] Table 1 Test conditions

[0036] Time (min) Mobile phase A (%) Mobile phase B (%) 0 35 65 10 35 65 20 40 60 35 50 50

[0037] (4) Measurement method

[0038] Accurately pipette 10 μL of reference solution and test solution respectively, inject into liquid chromatograph, and measure to obtain the result.

[0039] Example 1

[0040] A method for preparing fenugreek comprises the following steps:

[0041] (1) At room temperature, pour 1 kg of fenugreek seeds into a mesh medicine container, place it in a pool, add clean water and soak for 1 hour, then drain the water and drain.

[0042] (2) The drained Vaccaria seeds were added into a drum frying machine, and stir-fried at 125° C. for 4 minutes until the Vaccaria seeds were popped and 1 / 4 of the seed coat remained. The seeds were taken out of the pot and spread out to cool for 20 minutes. The unpopped Vaccaria seeds were sieved to remove the Vaccaria seeds, and the processed Vaccaria seeds were obtained. The popping rate of the Vaccaria seeds was 89%, the water content of the processed Vaccaria seeds was 4.5%, and the flavonoid glycoside content of the processed Vaccaria seeds was 0.34%.

[0043] Example 2

[0044] A method for preparing fenugreek comprises the following steps:

[0045] (1) At room temperature, pour 1 kg of fenugreek seeds into a mesh medicine container, place it in a pool, add clean water and soak for 0.5 hours, then drain the water and drain.

[0046] (2) The drained Vaccaria seeds were added into a drum frying machine, and stir-fried at 130° C. for 3 minutes until the Vaccaria seeds were popped and 1 / 5 of the seed coat remained. The seeds were taken out of the pot and spread out to cool for 15 minutes. The unpopped Vaccaria seeds were sieved to remove the unpopped Vaccaria seeds, and the processed Vaccaria seeds were obtained. The popping rate of the Vaccaria seeds was 87%, the water content of the processed Vaccaria seeds was 4.4%, and the flavonoid glycoside content of the processed Vaccaria seeds was 0.33%.

[0047] Example 3

[0048] A method for preparing fenugreek comprises the following steps:

[0049] (1) At room temperature, pour 1 kg of fenugreek seeds into a mesh medicine container, place it in a pool, add clean water and soak for 0.5 hours, then drain the water and drain.

[0050] (2) The drained Vaccaria seeds were added into a drum frying machine, and stir-fried at 120° C. for 4 minutes until the Vaccaria seeds were popped and 1 / 5 of the seed coat remained. The seeds were taken out of the pot and spread out to cool for 20 minutes. The unpopped Vaccaria seeds were sieved to remove the Vaccaria seeds, and the processed Vaccaria seeds were obtained. The popping rate of the Vaccaria seeds was 86%, the water content of the processed Vaccaria seeds was 4.1%, and the flavonoid glycoside content of the processed Vaccaria seeds was 0.31%.

[0051] Example 4

[0052] A method for preparing fenugreek comprises the following steps:

[0053] (1) At room temperature, pour 1 kg of fenugreek seeds into a mesh medicine container, place it in a pool, add clean water and soak for 50 minutes, then drain the water and drain.

[0054] (2) The drained Vaccaria seeds were added into a drum frying machine, and stir-fried at 130° C. for 4 minutes until the Vaccaria seeds were popped and 1 / 4 of the seed coat remained. The seeds were taken out of the pot and spread out to cool for 15 minutes. The unpopped Vaccaria seeds were sieved to remove the unpopped Vaccaria seeds, and the processed Vaccaria seeds were obtained. The popping rate of the Vaccaria seeds was 89%, the water content of the processed Vaccaria seeds was 4.2%, and the flavonoid glycoside content of the processed Vaccaria seeds was 0.34%.

[0055] Example 5

[0056] A method for preparing fenugreek comprises the following steps:

[0057] (1) At room temperature, pour 1 kg of fenugreek seeds into a mesh medicine container, place it in a pool, add clean water and soak for 40 minutes, then drain the water and drain.

[0058] (2) The drained Vaccaria seeds were added into a drum frying machine, and stir-fried at 120° C. for 3 minutes until the Vaccaria seeds were popped and 1 / 4 of the seed coat remained. The seeds were taken out of the pot and spread out to cool for 15 minutes. The unpopped Vaccaria seeds were sieved to remove the Vaccaria seeds, and the processed Vaccaria seeds were obtained. The popping rate of the Vaccaria seeds was 86%, the water content of the processed Vaccaria seeds was 4.4%, and the flavonoid glycoside content of the processed Vaccaria seeds was 0.32%.

[0059] Comparative Example 1: Stir-frying Vaccaria segetalis seeds using the pharmacopoeia method

[0060] A method for preparing fenugreek comprises the following steps:

[0061] 1 kg of Vaccaria segetalis seeds were added into a drum frying machine, stir-fried at 200° C. for 8 minutes until the Vaccaria segetalis seeds were completely popped, removed from the pan, and cooled to obtain processed Vaccaria segetalis. The popping rate of the Vaccaria segetalis seeds was 81%, the moisture content of the processed Vaccaria segetalis was 1.8%, and the flavonoid glycoside content of the processed Vaccaria segetalis was 0.099%.

[0062] During the stir-frying process of this comparative example, uneven heating is likely to occur. The seeds that stick to the wall of the pot are heated quickly and pop quickly, while the seeds that are not attached to the wall of the pot are fried slowly. During the heating process of other seeds, the seeds that stick to the wall of the pot are easily burnt, and the frying time is difficult to control.

[0063] Comparative Example 2: Sand-fried Vaccaria segetalis seeds using the pharmacopoeia method

[0064] A method for preparing fenugreek comprises the following steps:

[0065] 1 kg of fenugreek seeds and dried river sand were added into a drum frying machine, and stir-fried at 200° C. for 8 minutes until the fenugreek seeds were completely popped. The fenugreek seeds were removed from the drum, the river sand was sieved out, and the fenugreek was cooled to obtain processed fenugreek. The popping rate of the fenugreek seeds was 83%, the moisture content of the processed fenugreek was 2.2%, and the flavonoid glycoside content of the processed fenugreek was 0.15%.

[0066] During the sand frying process of this comparative example, although the addition of river sand increased the heat transfer and made the fenugreek seeds heated more evenly, the popping rate was still low, resulting in a decrease in the flavonoid glycoside content in the processed fenugreek.

[0067] Comparative Example 3: Soaking Vaccaria segetalis seeds in boiling water

[0068] A method for preparing fenugreek comprises the following steps:

[0069] (1) At room temperature, pour 1 kg of fenugreek seeds into a mesh medicine container, place it in a pool, add boiling water and soak for 1 hour, then drain and drain;

[0070] (2) The drained Vaccaria seeds were added into a drum frying machine, and stir-fried at 120° C. for 10 minutes until the Vaccaria seeds were popped and 1 / 4 of the seed coat remained. The seeds were taken out of the pot and spread out to cool for 20 minutes. The unpopped Vaccaria seeds were sieved to remove the Vaccaria seeds, and the processed Vaccaria seeds were obtained. The popping rate of the Vaccaria seeds was 83%, the water content of the processed Vaccaria seeds was 8.4%, and the flavonoid glycoside content of the processed Vaccaria seeds was 0.20%.

[0071] In this comparative example, because the seeds of Semen Vaccariae are soaked in boiling water, the epidermis of the seeds of Semen Vaccariae changes in nature, and the seed coat shrinks. Under the same temperature, the frying time is extended, the popping rate is reduced, and the flavonoid glycoside content also decreases thereupon. At the same time, some flavonoid glycosides are dissolved during the boiling water soaking process, causing the flavonoid glycoside content in the Semen Vaccariae after processing to decrease. In addition, because the boiling water soaking cannot ensure that the time and temperature of pulling out are consistent, the seeds are soaked and there is a time difference, so the flavonoid glycoside content varies in different batches of products, making the processing technology unstable. Boiling water heating also increases energy consumption, which is unfavorable for batch production and promotion and application.

[0072] Comparative Example 4: Completely bloomed and peeled

[0073] A method for preparing fenugreek comprises the following steps:

[0074] (1) At room temperature, pour 1 kg of fenugreek seeds into a mesh medicine container, place it in a pool, add clean water and soak for 1 hour, then drain the water and drain.

[0075] (2) The drained Vaccaria seeds were added into a drum frying machine, and stir-fried at 125° C. for 8 minutes until the Vaccaria seeds were completely popped and the seed coat fell off. The seeds were taken out of the pot and spread out to cool for 20 minutes. The unpopped Vaccaria seeds were sieved to remove the Vaccaria seeds, and the processed Vaccaria seeds were obtained. The popping rate of the Vaccaria seeds was 87%, the water content of the processed Vaccaria seeds was 4.0%, and the flavonoid glycoside content of the processed Vaccaria seeds was 0.18%.

[0076] In this comparative example, due to the increase in frying time, the degree of popping reached the maximum. Although the popping rate was improved, the seed coat was completely detached, resulting in the loss of flavonoid glycosides in the seed coat, and the content of flavonoid glycosides in the final processed fenugreek was also reduced.

[0077] Comparative Example 5: Reduce the frying temperature

[0078] A method for preparing fenugreek comprises the following steps:

[0079] (1) At room temperature, pour 1 kg of fenugreek seeds into a mesh medicine container, place it in a pool, add clean water and soak for 1 hour, then drain the water and drain.

[0080] (2) The drained Vaccaria seeds were added into a drum frying machine, and stir-fried at 110° C. for 7 minutes until the Vaccaria seeds were popped and 1 / 4 of the seed coat remained. The seeds were taken out of the pot and spread out to cool for 20 minutes. The unpopped Vaccaria seeds were sieved to remove the Vaccaria seeds, and the processed Vaccaria seeds were obtained. The popping rate of the Vaccaria seeds was 82%, the water content of the processed Vaccaria seeds was 5.4%, and the flavonoid glycoside content of the processed Vaccaria seeds was 0.15%.

[0081] After the frying temperature was lowered in this comparative example, the frying time was prolonged, and the popping rate of the fenugreek seeds was reduced. Finally, the content of flavonoid glycosides in the processed fenugreek was also reduced.

[0082] Comparative Example 6 High Frying Temperature

[0083] A method for preparing fenugreek comprises the following steps:

[0084] (1) At room temperature, pour 1 kg of fenugreek seeds into a mesh medicine container, place it in a pool, add clean water and soak for 1 hour, then drain the water and drain.

[0085] (2) The drained Vaccaria seeds were added into a drum frying machine, and stir-fried at 150° C. for 4 minutes until the Vaccaria seeds were popped and 1 / 5 of the seed coat remained. The seeds were taken out of the pot and spread out to cool for 20 minutes. The unpopped Vaccaria seeds were sieved to remove the Vaccaria seeds, and the processed Vaccaria seeds were obtained. The popping rate of the Vaccaria seeds was 88%, the water content of the processed Vaccaria seeds was 3.3%, and the flavonoid glycoside content of the processed Vaccaria seeds was 0.25%.

[0086] In this comparative example, the high frying temperature causes the water content of the fenugreek seeds to decrease, the degree of blooming to increase, and the content of flavonoid glycosides in the processed fenugreek is also reduced.

[0087] Comparative Example 7: Extending the soaking time

[0088] A method for preparing fenugreek comprises the following steps:

[0089] (1) At room temperature, pour 1 kg of fenugreek seeds into a mesh medicine container, place it in a pool, add clean water and soak for 2 hours, then drain the water and drain.

[0090] (2) The drained Vaccaria seeds were added into a drum frying machine, and stir-fried at 125° C. for 4 minutes until the Vaccaria seeds were popped and 1 / 4 of the seed coat remained. The seeds were taken out of the pot and spread out to cool for 20 minutes. The unpopped Vaccaria seeds were sieved to remove the unpopped Vaccaria seeds, and the processed Vaccaria seeds were obtained. The popping rate of the Vaccaria seeds was 86%, the water content of the processed Vaccaria seeds was 6.3%, and the flavonoid glycoside content of the processed Vaccaria seeds was 0.27%.

[0091] In this comparative example, the soaking time in clean water was extended to 2 hours. After frying, the water content of the fenugreek increased, but the flavonoid glycoside content decreased. This was because the flavonoid glycosides in the fenugreek were partially dissolved after the soaking time was too long, resulting in a decrease in the flavonoid glycoside content of the finally processed fenugreek.

[0092] Comparative Example 8 Wine Soaking

[0093] A method for preparing fenugreek comprises the following steps:

[0094] (1) At room temperature, pour 1 kg of fenugreek seeds into a mesh medicine container, place it in a pool, add wine and soak for 1 hour, then remove the wine and drain;

[0095] (2) The drained Vaccaria seeds were added into a drum frying machine, and stir-fried at 125° C. for 4 minutes until the Vaccaria seeds were popped and 1 / 4 of the seed coat remained. The seeds were taken out of the pot and spread out to cool for 20 minutes. The unpopped Vaccaria seeds were sieved to remove the unpopped Vaccaria seeds, and the processed Vaccaria seeds were obtained. The popping rate of the Vaccaria seeds was 84%, the water content of the processed Vaccaria seeds was 2.2%, and the flavonoid glycoside content of the processed Vaccaria seeds was 0.19%.

[0096] In this comparative example, during the wine soaking process, some flavonoid glycosides in the seeds were dissolved, resulting in a decrease in the flavonoid glycoside content of the fenugreek after final processing.

[0097] Comparing Examples 1-5 with Comparative Examples 1-8, it can be found that the method of the present invention significantly reduces the frying temperature by simply soaking the seeds in clean water before frying. This eliminates the need for boiling water, reducing energy consumption. Furthermore, a portion of the seed coat remains during frying, effectively preserving the flavonoid glycoside content. Finally, the flavonoid glycoside content in the fried fenugreek is greater than 0.31%. The method of the present invention is simple, has a stable process, and significantly improves the flavonoid glycoside content of the prior art, making it suitable for widespread application.

[0098] Those skilled in the art will readily appreciate other embodiments of the present application after considering the specification and practicing the contents disclosed herein. This application is intended to cover any variations, uses, or adaptations of the present application that follow the general principles of this application and include common knowledge or customary techniques in the art that are not disclosed herein. The description and examples are to be considered merely as exemplary, and this application is not limited to the precise structures described above, and various modifications and variations may be made without departing from the scope thereof.

Claims

1. A method for preparing Vaccaria segetalis, characterized in that: The steps include: (1) Pour the seeds of Vaccaria segetalis into a mesh medicine container, place it in a pool, add clean water and soak for 0.5 to 1 hour, then drain the water and drain. (2) Add the drained Vaccaria seeds into a drum stir-fryer and stir-fry until the Vaccaria seeds are popped and 1 / 4 to 1 / 5 of the seed coat remains, remove from the pan, cool, and sieve to remove the unpopped Vaccaria seeds to obtain the processed Vaccaria seeds.

2. The processing method of Vaccaria segetalis according to claim 1, wherein: In step (1), the temperature of the clean water is room temperature.

3. The processing method of Vaccaria segetalis according to claim 1, wherein: In step (1), the soaking time is 0.5 to 1 hour.

4. The processing method of Vaccaria segetalis according to claim 1, wherein: In step (2), the frying temperature of the drum frying machine is 120-130°C.

5. The processing method of Vaccaria segetalis according to claim 1, characterized in that: In step (2), the frying time of the drum frying machine is 3 to 4 minutes.

6. The processing method of Vaccaria segetalis according to claim 1, characterized in that: In step (2), the cooling is flat cooling, and the cooling time is 15 to 20 minutes.

7. The processing method of Vaccaria segetalis according to claim 1, characterized in that: During the frying process of step (2), the popping rate of the fenugreek seeds is greater than 85%.

8. The processing method of Vaccaria segetalis according to claim 1, characterized in that: The water content of processed fenugreek is 4.1% to 4.5%.

9. The processing method of Vaccaria segetalis according to claim 1, characterized in that: The flavonoid glycoside content of processed fenugreek is 0.31% to 0.34%.