Steaming processing technology of white panax notoginseng

Abstract

The invention relates to the technical field of traditional Chinese medicine processing, and particularly discloses a white pseudo-ginseng steaming processing technology which comprises the following steps: step 1, mixing white pseudo-ginseng and gynostemma pentaphylla, adding yellow wine, soaking, and performing ultrasonic treatment to obtain a pretreatment material; step 2, mixing the pretreatment material with distilled water, adding glucose and a yeast extract to obtain a mixture, adjusting the pH value of the mixture, inoculating aspergillus oryzae, carrying out aerobic fermentation, then inoculating saccharomyces cerevisiae, continuing aerobic fermentation, finally inoculating lactobacillus plantarum, and carrying out anaerobic fermentation to obtain a fermented material; and step 3, performing segmented steaming processing on the fermented product, performing natural cooling after steaming, and performing vacuum drying until the water content is less than or equal to 8%. According to the process, an efficient component conversion system is constructed, the content of rare ginsenoside components is remarkably increased, the quality is uniform, and a solid technical support is provided for developing traditional Chinese medicine decoction pieces and functional health products with high additional values.

Description

Technical Field

[0001] The present application relates to the technical field of Chinese medicine processing, and more specifically, to a steaming processing process for Panax notoginseng. Background Art

[0002] Panax notoginseng is a plant of the genus Panax notoginseng in the family Araliaceae Panax japonicas The dried rhizome of CAMey, also known as bamboo ginseng, bamboo ginseng, or bamboo ginseng, has the effects of dispersing blood stasis, stopping bleeding, and relieving swelling and pain. Its main chemical component is ginsenosides. The pharmacological effects differ before and after high-temperature steaming. After high-temperature steaming, the content of highly polar ginsenosides decreases, converting them into less polar rare ginsenosides, thereby increasing their anti-tumor activity. Traditional steaming and processing mostly adopts normal pressure steaming, but it has the following defects: (1) low conversion rate of active ingredients: the content of rare ginsenosides is not significantly increased; (2) long steaming time: it is easy to cause the loss of volatile components; (3) the process parameters are vague, and there is a lack of precise control of steam pressure, temperature gradient, and type of auxiliary materials, resulting in uneven quality of the processed slices. Therefore, it is urgent to develop a steaming process for processing white Panax notoginseng to improve the low conversion rate and uneven quality of the traditional steaming process, so as to achieve the improvement of the efficacy of white Panax notoginseng slices and industrial production. Summary of the Invention

[0003] In order to solve the technical problems mentioned in the background technology, the present application provides a steaming and processing process of Panax notoginseng.

[0004] A steaming and processing process for Panax notoginseng comprises the following preparation steps: Step 1: Mix Panax notoginseng and Gynostemma pentaphyllum, add yellow rice wine, soak for 12-18 hours, and then ultrasonically treat for 10-20 minutes to obtain a pre-treated product; Step 2, the pre-treated material and distilled water are mixed, glucose and yeast extract are added to obtain a mixture, the mixture is adjusted to pH 5.5-6.2, Aspergillus oryzae is inoculated, and aerobic fermentation is carried out for 8-10 h at a temperature of 28-32 ° C., then Saccharomyces cerevisiae is inoculated, and aerobic fermentation is continued for 4-6 h. The ventilation volume is controlled to be 0.5-1.0 vvm, and finally Lactobacillus plantarum is inoculated, and anaerobically fermented for 24-48 h at a temperature of 35-38 ° C. to obtain a fermented product; Step 3: steam the fermented product in sections, cool it naturally to 40-50° C. after steaming, and vacuum dry it at 50-60° C. to a moisture content of ≤8%.

[0005] Preferably, in step 1, the mass ratio of Panax notoginseng, Gynostemma pentaphyllum and yellow rice wine is 3-5:1-1.2:5-8.

[0006] Preferably, the alcohol content of the rice wine in step 1 is 12-16%.

[0007] Preferably, in step 2, the mass ratio of the pre-treated material, distilled water, glucose and yeast extract is 40-50:150-180:4-5:1-2.

[0008] Preferably, the inoculum amount of Aspergillus oryzae in step 2 is 4-6% of the mixture.

[0009] Preferably, the inoculation amount of brewer's yeast in step 2 is 0.5-1% of the mixture.

[0010] Preferably, the inoculation amount of Lactobacillus plantarum in step 2 is 1-3% of the mixture.

[0011] Preferably, the aerobic fermentation ventilation of Aspergillus oryzae in step 2 is 0.8-1.2 vvm.

[0012] Preferably, the specific conditions of the segmented steaming in step 3 are: steaming at 115-120°C and a steam pressure of 0.15MPa for 1-1.5h, reducing the pressure to 0.1MPa, spraying honey water accounting for 2-5% of the weight of the fermented material at a temperature of 100-110°C, continuing steaming for 1-2h, turning off the steam, maintaining the temperature at 80-90°C, and simmering for 20-40min.

[0013] Preferably, the honey water consists of honey and distilled water in a mass ratio of 1-2:8-10.

[0014] In summary, this application has the following beneficial effects: The steaming process provided in this application significantly increases the content of rare ginsenosides such as ginger-shaped notoginsenoside R1 and pseudoginsenoside RP1 through an innovative combination of rice wine pretreatment, multi-strain co-fermentation, and staged temperature-controlled steaming. The ethanol in the rice wine synergizes with ultrasonic cavitation to destroy plant cell walls, releasing bound saponins and improving the initial extraction yield. The β-glucosidase secreted by Aspergillus oryzae specifically hydrolyzes the sugar groups of prototype saponins, promoting their conversion to rare ginsenosides (such as ginsenoside RK1 and pseudoginsenoside RP1). Simultaneously, the process decomposes saponin components (such as oleanolic acid derivatives) in Gynostemma pentaphyllum, allowing the aerobic respiration of Saccharomyces cerevisiae to proliferate, consuming oxygen in the system and creating conditions for subsequent anaerobic fermentation by Lactobacillus plantarum. Furthermore, ethanol acts as a cosolvent for saponins, enhancing their solubility and reactivity. Lactobacillus plantarum produces lactic acid through anaerobic fermentation, creating an acidic environment. The intracellular enzymes (such as esterase and isomerase) secreted by it can activate the hydrolysis and isomerization reactions of saponin components and promote the production of rare saponins.

[0015] This application uses segmented steaming to induce the cleavage of heat-sensitive glycosidic bonds, and the prototype saponins (such as ginsenoside Rg3) undergo isomerization under high temperature and humidity to directly generate rare ingredients such as ginsenoside RK1; the oleanolic acid derivatives in Gynostemma pentaphyllum are hydrolyzed at high temperature, and the sugar chains are broken to generate oleanolic acid β-D-pyranose glucopyranosyl esters, forming highly active secondary saponins. High-pressure steam promotes the deglycosylation of saponins, and honey water spray forms an antioxidant protective layer. The thermal stress is slowly released during the stewing stage to avoid the glycosidic bond cleavage and inactivation of rare saponins caused by high temperature, while providing sufficient energy to promote the continued reaction of incompletely hydrolyzed saponin precursors. This refined segmented control is not only a modern upgrade of traditional processing technology, but also a key technological breakthrough in the development of high-value-added Chinese herbal medicines and functional products. BRIEF DESCRIPTION OF THE DRAWINGS

[0016] Figure 1 UPLC chromatograms of Example 1 and Comparative Example 4 Figure captions: 1. Ginsenoside Ro 2. Pseudoginsenoside RT 13. Bamboo ginsenoside IV 4. Bamboo ginsenoside IVa 5. Ginger-like notoginsengside R 16. Pseudoginsenoside RP 17. Calendulaside E 8. Oleanolic acid β-D-glucopyranosyl ester 9. Ginsenoside RK1 DETAILED DESCRIPTION The present application is further described in detail below with reference to the embodiments.

[0017] The white Panax notoginseng (water content: 3%) used in the examples and comparative examples of the present application was purchased from Bozhou Qihongtang Pharmaceutical Co., Ltd.; Gynostemma pentaphyllum was purchased from Shuozhentang Agricultural and Sideline Products Business Department (individual business operator) in Qiaocheng District; rice wine was purchased from Shanghai Shengjie Industrial Co., Ltd.; yeast extract was purchased from Sichuan Huanxu Biotechnology Co., Ltd.; Aspergillus oryzae (product name: Aspergillus oryzae (Ahlburg) Cohn, product number: B81731), Saccharomyces cerevisiae (product name: Saccharomyces cerevisiae, product name: B98026), and Lactobacillus plantarum (product name: Lactobacillus plantarum, product number: B94797) were all purchased from Ningbo Mingzhou Biotechnology Co., Ltd.; honey was purchased from Changge Ruijian Beekeeping Co., Ltd.

[0018] Example 1-3 provides a steaming and processing process for Panax notoginseng.

[0019] Example 1 A steaming and processing process for Panax notoginseng comprises the following preparation steps: Step 1, mixing white Panax notoginseng and Gynostemma pentaphyllum, adding yellow rice wine, soaking for 12 hours, and ultrasonically treating for 10 minutes at an ultrasonic power of 200W and an ultrasonic frequency of 400kHz to obtain a pre-treated product, wherein the mass ratio of white Panax notoginseng, Gynostemma pentaphyllum and yellow rice wine is 3:1:5, and the alcohol content of the yellow rice wine is 12%; Step 2, the pre-treated material and distilled water are mixed, glucose and yeast extract are added to obtain a mixture, the pH of the mixture is adjusted to 5.5, Aspergillus oryzae is inoculated at 4% of the mixture, aerobic fermentation is carried out at 28 ° C. for 8 hours, the ventilation volume is controlled to 0.8 vvm, and then Saccharomyces cerevisiae is inoculated at 0.5% of the mixture. The aerobic fermentation is continued for 4 hours, the ventilation volume is controlled to 0.5 vvm, and finally Lactobacillus plantarum is inoculated at 1% of the mixture. The mixture is anaerobically fermented at 35 ° C. for 24 hours to obtain a fermentation product, wherein the mass ratio of the pre-treated material, distilled water, glucose and yeast extract is 40:150:4:1; Step 3, the fermented product is steamed in sections, and naturally cooled to 40°C after steaming, and vacuum dried at a temperature of 50°C to a water content of 8%, thereby obtaining the product. The specific conditions of the segmented steaming are: steaming at 115°C and a steam pressure of 0.15MPa for 1h, reducing the pressure to 0.1MPa, spraying honey water that is 2% by weight of the fermented product at a temperature of 100°C, continuing to steam for 1h, turning off the steam, maintaining the temperature at 80°C, and simmering for 20min. The honey water consists of honey and distilled water with a mass ratio of 1:8.

[0020] Example 2 A steaming and processing process for Panax notoginseng comprises the following preparation steps: Step 1, mixing white Panax notoginseng and Gynostemma pentaphyllum, adding yellow rice wine, soaking for 15 hours, and ultrasonically treating for 15 minutes at an ultrasonic power of 250W and an ultrasonic frequency of 50kHz to obtain a pre-treated product, wherein the mass ratio of white Panax notoginseng, Gynostemma pentaphyllum and yellow rice wine is 4:1.1:7, and the alcohol content of the yellow rice wine is 14%; Step 2, the pre-treated material and distilled water are mixed, glucose and yeast extract are added to obtain a mixture, the pH of the mixture is adjusted to 5.8, Aspergillus oryzae is inoculated at an inoculum amount of 5% of the mixture, aerobic fermentation is carried out at a temperature of 30°C for 9 hours, the ventilation volume is controlled to 1.0vvm, and then Saccharomyces cerevisiae is inoculated at an inoculum amount of 0.8% of the mixture, and aerobic fermentation is continued for 5 hours, the ventilation volume is controlled to 0.8vvm, and finally Lactobacillus plantarum is inoculated at an inoculum amount of 2% of the mixture, and anaerobically fermented at a temperature of 36°C for 36 hours to obtain a fermentation product, wherein the mass ratio of the pre-treated material, distilled water, glucose and yeast extract is 45:165:4.5:1.5; Step 3, the fermented product is steamed in sections, and naturally cooled to 45°C after steaming, and vacuum dried at a temperature of 55°C to a moisture content of 6%, thereby obtaining the product. The specific conditions of the segmented steaming are as follows: steaming at 118°C and a steam pressure of 0.15MPa for 1.2h, reducing the pressure to 0.1MPa, spraying honey water with a weight ratio of 4% of the fermented product at a temperature of 105°C, continuing to steam for 1.5h, turning off the steam, maintaining the temperature at 85°C, and simmering for 30min. The honey water consists of honey and distilled water with a mass ratio of 1.5:9.

[0021] Example 3 A steaming and processing process for Panax notoginseng comprises the following preparation steps: Step 1: Mixing Panax notoginseng and Gynostemma pentaphyllum, adding yellow rice wine, soaking for 18 hours, and ultrasonically treating for 20 minutes at an ultrasonic power of 300W and an ultrasonic frequency of 60kHz to obtain a pre-treated product, wherein the mass ratio of Panax notoginseng, Gynostemma pentaphyllum and yellow rice wine is 5:1.2:8, and the alcohol content of the yellow rice wine is 16%; Step 2, the pre-treated material and distilled water are mixed, glucose and yeast extract are added to obtain a mixture, the pH of the mixture is adjusted to 6.2, Aspergillus oryzae is inoculated at an inoculum amount of 6% of the mixture, aerobic fermentation is carried out at a temperature of 32°C for 10 hours, the ventilation volume is controlled to 1.2vvm, and then Saccharomyces cerevisiae is inoculated at an inoculum amount of 1% of the mixture, and aerobic fermentation is continued for 6 hours, the ventilation volume is controlled to 1.0vvm, and finally Lactobacillus plantarum is inoculated at an inoculum amount of 3% of the mixture, and anaerobically fermented at a temperature of 38°C for 48 hours to obtain a fermentation product, wherein the mass ratio of the pre-treated material, distilled water, glucose and yeast extract is 50:180:5:2; Step 3, the fermented product is steamed in sections, and naturally cooled to 50°C after steaming, and vacuum dried at a temperature of 60°C to a moisture content of 5%, thereby obtaining the product. The specific conditions of the segmented steaming are: steaming at 120°C and a steam pressure of 0.15MPa for 1.5h, reducing the pressure to 0.1MPa, spraying honey water that is 5% of the weight of the fermented product at a temperature of 110°C, continuing to steam for 2h, turning off the steam, maintaining the temperature at 90°C, and simmering for 40min. The honey water consists of honey and distilled water with a mass ratio of 2:10.

[0022] Comparative Example 1 A steaming and processing process for Panax notoginseng comprises the following preparation steps: Step 1, mixing white Panax notoginseng and Gynostemma pentaphyllum, adding yellow rice wine, soaking for 12 hours, and ultrasonically treating for 10 minutes at an ultrasonic power of 200W and an ultrasonic frequency of 400kHz to obtain a pre-treated product, wherein the mass ratio of white Panax notoginseng, Gynostemma pentaphyllum and yellow rice wine is 3:1:5, and the alcohol content of the yellow rice wine is 12%; Step 2, mixing the pre-treated material and distilled water, adding glucose and yeast extract to obtain a mixture, adjusting the pH of the mixture to 5.5, inoculating Aspergillus oryzae and Saccharomyces cerevisiae according to an inoculum amount of 4% and 0.5% of the mixture, aerobically fermenting for 12 hours at a temperature of 28°C, controlling the ventilation volume to 0.8vvm, and finally inoculating Lactobacillus plantarum according to an inoculum amount of 1% of the mixture, and anaerobically fermenting for 24 hours at a temperature of 35°C to obtain a fermentation product, wherein the mass ratio of the pre-treated material, distilled water, glucose and yeast extract is 40:150:4:1; Step 3, the fermented product is steamed in sections, and naturally cooled to 40°C after steaming, and vacuum dried at a temperature of 50°C to a water content of 8%, thereby obtaining the product. The specific conditions of the segmented steaming are: steaming at 115°C and a steam pressure of 0.15MPa for 1h, reducing the pressure to 0.1MPa, spraying honey water that is 2% by weight of the fermented product at a temperature of 100°C, continuing to steam for 1h, turning off the steam, maintaining the temperature at 80°C, and simmering for 20min. The honey water consists of honey and distilled water with a mass ratio of 1:8.

[0023] Comparative Example 2 A steaming and processing process for Panax notoginseng comprises the following preparation steps: Step 1, mixing white Panax notoginseng and Gynostemma pentaphyllum, adding yellow rice wine, soaking for 12 hours, and ultrasonically treating for 10 minutes at an ultrasonic power of 200W and an ultrasonic frequency of 400kHz to obtain a pre-treated product, wherein the mass ratio of white Panax notoginseng, Gynostemma pentaphyllum and yellow rice wine is 3:1:5, and the alcohol content of the yellow rice wine is 12%; Step 2, mixing the pre-treated material and distilled water, adding glucose and yeast extract to obtain a mixture, adjusting the pH of the mixture to 5.5, inoculating Aspergillus oryzae at an inoculum amount of 4% of the mixture, aerobically fermenting for 12 hours at a temperature of 28° C., controlling the ventilation volume to 0.8 vvm, inoculating Lactobacillus plantarum at an inoculum amount of 1% of the mixture, and anaerobically fermenting for 24 hours at a temperature of 35° C. to obtain a fermentation product, wherein the mass ratio of the pre-treated material, distilled water, glucose and yeast extract is 40:150:4:1; Step 3, the fermented product is steamed in sections, and naturally cooled to 40°C after steaming, and vacuum dried at a temperature of 50°C to a water content of 8%, thereby obtaining the product. The specific conditions of the segmented steaming are: steaming at 115°C and a steam pressure of 0.15MPa for 1h, reducing the pressure to 0.1MPa, spraying honey water that is 2% by weight of the fermented product at a temperature of 100°C, continuing to steam for 1h, turning off the steam, maintaining the temperature at 80°C, and simmering for 20min. The honey water consists of honey and distilled water with a mass ratio of 1:8.

[0024] Comparative Example 3 A steaming and processing process for Panax notoginseng comprises the following preparation steps: Step 1, mixing white Panax notoginseng and Gynostemma pentaphyllum, adding yellow rice wine, soaking for 12 hours, and ultrasonically treating for 10 minutes at an ultrasonic power of 200W and an ultrasonic frequency of 400kHz to obtain a pre-treated product, wherein the mass ratio of white Panax notoginseng, Gynostemma pentaphyllum and yellow rice wine is 3:1:5, and the alcohol content of the yellow rice wine is 12%; Step 2, mixing the pre-treated material and distilled water, adding glucose and yeast extract to obtain a mixture, adjusting the pH of the mixture to 5.5, inoculating Aspergillus oryzae at an inoculum amount of 4% of the mixture, aerobically fermenting for 8 hours at a temperature of 28°C, controlling the ventilation volume to 0.8vvm, then inoculating Saccharomyces cerevisiae at an inoculum amount of 0.5% of the mixture, continuing aerobic fermentation for 4 hours, controlling the ventilation volume to 0.5vvm, and finally anaerobically fermenting for 24 hours to obtain a fermentation product, wherein the mass ratio of the pre-treated material, distilled water, glucose and yeast extract is 40:150:4:1; Step 3, the fermented product is steamed in sections, and naturally cooled to 40°C after steaming, and vacuum dried at a temperature of 50°C to a water content of 8%, thereby obtaining the product. The specific conditions of the segmented steaming are: steaming at 115°C and a steam pressure of 0.15MPa for 1h, reducing the pressure to 0.1MPa, spraying honey water that is 2% by weight of the fermented product at a temperature of 100°C, continuing to steam for 1h, turning off the steam, maintaining the temperature at 80°C, and simmering for 20min. The honey water consists of honey and distilled water with a mass ratio of 1:8.

[0025] Comparative Example 4 A steaming and processing process for Panax notoginseng comprises the following preparation steps: Step 1, mixing white Panax notoginseng and Gynostemma pentaphyllum, adding yellow rice wine, soaking for 12 hours, and ultrasonically treating for 10 minutes at an ultrasonic power of 200W and an ultrasonic frequency of 400kHz to obtain a pre-treated product, wherein the mass ratio of white Panax notoginseng, Gynostemma pentaphyllum and yellow rice wine is 3:1:5, and the alcohol content of the yellow rice wine is 12%; Step 2, the pre-treated material and distilled water are mixed, glucose and yeast extract are added to obtain a mixture, the pH of the mixture is adjusted to 5.5, Aspergillus oryzae is inoculated at an inoculum amount of 4% of the mixture, aerobic fermentation is carried out at a temperature of 28°C for 8 hours, the ventilation volume is controlled to 0.8vvm, and then Saccharomyces cerevisiae is inoculated at an inoculum amount of 0.5% of the mixture, and aerobic fermentation is continued for 4 hours, the ventilation volume is controlled to 0.5vvm, and finally Lactobacillus plantarum is inoculated at an inoculum amount of 1% of the mixture, and anaerobically fermented at a temperature of 35°C for 24 hours to obtain a fermentation product, and the fermentation product is vacuum dried at a temperature of 50°C to a water content of 8%, that is, the product is obtained, wherein the mass ratio of the pre-treated material, distilled water, glucose and yeast extract is 40:150:4:1.

[0026] Comparative Example 5 A steaming and processing process for Panax notoginseng comprises the following preparation steps: Step 1, mixing white Panax notoginseng and Gynostemma pentaphyllum, adding yellow rice wine, soaking for 12 hours, and ultrasonically treating for 10 minutes at an ultrasonic power of 200W and an ultrasonic frequency of 400kHz to obtain a pre-treated product, wherein the mass ratio of white Panax notoginseng, Gynostemma pentaphyllum and yellow rice wine is 3:1:5, and the alcohol content of the yellow rice wine is 12%; Step 2, the pre-treated material and distilled water are mixed, glucose and yeast extract are added to obtain a mixture, the pH of the mixture is adjusted to 5.5, Aspergillus oryzae is inoculated at 4% of the mixture, aerobic fermentation is carried out at 28 ° C. for 8 hours, the ventilation volume is controlled to 0.8 vvm, and then Saccharomyces cerevisiae is inoculated at 0.5% of the mixture. The aerobic fermentation is continued for 4 hours, the ventilation volume is controlled to 0.5 vvm, and finally Lactobacillus plantarum is inoculated at 1% of the mixture. The mixture is anaerobically fermented at 35 ° C. for 24 hours to obtain a fermentation product, wherein the mass ratio of the pre-treated material, distilled water, glucose and yeast extract is 40:150:4:1; Step 3: Steam the fermented product in sections, cool it naturally to 40°C after steaming, and vacuum dry it at 50°C to a moisture content of 8%. The specific conditions of the section-by-section steaming are as follows: steam at 115°C and a steam pressure of 0.15MPa for 1h, reduce the pressure to 0.1MPa, continue steaming at 100°C for 1h, turn off the steam, maintain the temperature at 80°C, and simmer for 20min.

[0027] Comparative Example 6 A steaming and processing process for Panax notoginseng comprises the following preparation steps: Step 1, mixing white Panax notoginseng and Gynostemma pentaphyllum, adding yellow rice wine, soaking for 12 hours, and ultrasonically treating for 10 minutes at an ultrasonic power of 200W and an ultrasonic frequency of 400kHz to obtain a pre-treated product, wherein the mass ratio of white Panax notoginseng, Gynostemma pentaphyllum and yellow rice wine is 3:1:5, and the alcohol content of the yellow rice wine is 12%; Step 2, the pre-treated material and distilled water are mixed, glucose and yeast extract are added to obtain a mixture, the pH of the mixture is adjusted to 5.5, Aspergillus oryzae is inoculated at 4% of the mixture, aerobic fermentation is carried out at 28 ° C. for 8 hours, the ventilation volume is controlled to 0.8 vvm, and then Saccharomyces cerevisiae is inoculated at 0.5% of the mixture. The aerobic fermentation is continued for 4 hours, the ventilation volume is controlled to 0.5 vvm, and finally Lactobacillus plantarum is inoculated at 1% of the mixture. The mixture is anaerobically fermented at 35 ° C. for 24 hours to obtain a fermentation product, wherein the mass ratio of the pre-treated material, distilled water, glucose and yeast extract is 40:150:4:1; Step 3: Steam the fermented product in sections, cool it naturally to 40°C after steaming, and vacuum dry it at 50°C to a moisture content of 8%. The specific conditions of the section-by-section steaming are as follows: steam at 115°C and a steam pressure of 0.15MPa for 1h, reduce the pressure to 0.1MPa, spray honey water that is 2% by weight of the fermented product at 100°C, and continue steaming for 1h. The honey water consists of honey and distilled water in a mass ratio of 1:8.

[0028] Performance Testing The contents of ginsenoside Ro, pseudoginsenoside RT1, bamboo ginsenoside IV, bamboo ginsenoside IVa, ginger-shaped notoginseng saponin R1, pseudoginsenoside RP1, calendulaside E, oleanolic acid β-D-pyranosyl glucopyranose, and ginsenoside RK1 in the samples after steaming and processing in Examples 1-3 and Comparative Examples 1-6 of the present application were respectively determined; Preparation of test solution Take 1.0 g of the sample powder (passed through a 40-mesh sieve) in Examples 1-3 and Comparative Examples 1-6, accurately weigh it, place it in a stoppered conical flask, add 50 mL of 70% methanol, weigh it, heat and reflux to extract for 1 h, cool it, weigh it again, make up the lost weight with 70% methanol, accurately weigh it, and filter it through a 0.22 µm filter membrane to obtain the product.

[0029] Chromatographic conditions Chromatographic column: Waters ACQUITY™ Premier HSS T3 VanGuard™ FIT (2.1×100 mm, 1.8 μm); column temperature: 25°C; flow rate: 0.3 mL / min; detection wavelength: 203 nm; injection volume: 1 μL; gradient elution: 0.1% phosphoric acid (A)-acetonitrile (B); Gradient elution is shown in Table 1.

[0030] Table 1 Gradient elution table

[0031] Linear relationship investigation Appropriate amounts of ginsenoside Ro, pseudoginsenoside RT1, bamboo ginsenoside IV, bamboo ginsenoside IVa, ginger-like notoginsenoside R1, pseudoginsenoside RP1, calendulaside E, oleanolic acid β-D-glucopyranosyl ester, and ginsenoside RK1 reference standards were weighed accurately and added with 70% methanol to prepare a mixed reference solution, wherein each mL contained 734.4 μg of ginsenoside Ro, 1170.0 μg of pseudoginsenoside RT1, 481.5 μg of bamboo ginsenoside IV, 1256.0 μg of bamboo ginsenoside IVa, 439.2 μg of ginger-like notoginsenoside R1, 1170.0 μg of pseudoginsenoside RP1, 2484.0 μg of calendulaside E, 390.0 μg of oleanolic acid β-D-glucopyranosyl ester, and ginsenoside RK1. 249.6 μg, and then diluted a certain multiple to obtain a series of mixed reference solution, and analyzed according to the above chromatographic conditions. The concentration of each reference substance is used as the horizontal axis ( X ), with the peak area value as the vertical axis ( Y ), draw the standard curve, and calculate the correlation coefficient (r); The results are shown in Table 1.

[0032] Table 2 Regression equations and linear ranges of nine components

[0033] The conversion rate of active ingredients was determined by injection according to the above chromatographic conditions. The results are shown in Table 3.

[0034] Table 3 Determination results of the contents of 9 ingredients in Examples 1-3 and Comparative Examples 1-6 of the present application ( , n = 3)

[0035] Quality uniformity: 60 g of the sample in Example 1 was divided into three portions, each 20 g. The contents of ginsenoside Ro, pseudoginsenoside RT1, bamboo ginsenoside IV, bamboo ginsenoside IVa, ginger-shaped notoginseng saponin R1, pseudoginsenoside RP1, calendulaside E, oleanolic acid β-D-pyranosyl glucopyranose, and ginsenoside RK1 were determined by the quantitative analysis method under the above-mentioned chromatographic conditions. The determination results are shown in Tables 4 and 5.

[0036] Table 4 Content of active ingredients in three samples

[0037] Table 5 Content of active ingredients in three samples

[0038] As shown in Tables 3-5, the steaming and processing process provided in this application constructs an efficient ingredient conversion system through an innovative combination of rice wine pretreatment, multi-strain co-fermentation, and segmented temperature-controlled steaming. Testing has shown that the content of rare ginsenosides such as ginger-shaped notoginseng saponin R1, pseudo-ginsenoside RP1, calendulaside E, oleanolic acid β-D-pyranosyl glucopyranosyl ester, and ginsenoside RK1 has been significantly increased. Furthermore, the quality of the Chinese herbal medicine slices prepared by this process is uniform, providing solid technical support for the development of high-value-added Chinese herbal medicine slices and functional health products, and showing broad application prospects in the fields of anti-tumor, immunomodulation, and metabolic intervention.

[0039] This specific embodiment is merely an explanation of the present application and is not a limitation of the present application. After reading this specification, those skilled in the art may make non-creative modifications to the present embodiment as needed, but as long as they are within the scope of the claims of the present application, they are protected by the patent law.

Claims

1. A steaming and processing process for Panax notoginseng, characterized in that: The method comprises the following preparation steps: Step 1: Mix Panax notoginseng and Gynostemma pentaphyllum, add yellow rice wine, soak for 12-18 hours, and then ultrasonically treat for 10-20 minutes to obtain a pre-treated product; Step 2, the pre-treated material and distilled water are mixed, glucose and yeast extract are added to obtain a mixture, the mixture is adjusted to pH 5.5-6.2, Aspergillus oryzae is inoculated, and aerobic fermentation is carried out for 8-10 h at a temperature of 28-32 ° C., then Saccharomyces cerevisiae is inoculated, and aerobic fermentation is continued for 4-6 h. The ventilation volume is controlled to be 0.5-1.0 vvm, and finally Lactobacillus plantarum is inoculated, and anaerobically fermented for 24-48 h at a temperature of 35-38 ° C. to obtain a fermented product; Step 3: steam the fermented product in sections, cool it naturally to 40-50° C. after steaming, and vacuum dry it at 50-60° C. to a moisture content of ≤8%.

2. The steaming processing process of Panax notoginseng according to claim 1, characterized in that: In the step 1, the mass ratio of Panax notoginseng, Gynostemma pentaphyllum and yellow rice wine is 3-5:1-1.2:5-8.

3. The steaming processing process of Panax notoginseng according to claim 1, characterized in that: The alcohol content of the rice wine in step 1 is 12-16%.

4. The steaming processing process of Panax notoginseng according to claim 1, characterized in that: In the step 2, the mass ratio of the pre-treated material, distilled water, glucose and yeast extract is 40-50:150-180:4-5:1-2.

5. The steaming processing process of Panax notoginseng according to claim 1, characterized in that: In step 2, the inoculum amount of Aspergillus oryzae is 4-6% of the mixture.

6. The steaming processing process of Panax notoginseng according to claim 1, characterized in that: In step 2, the inoculation amount of brewer's yeast is 0.5-1% of the mixture.

7. The steaming processing process of Panax notoginseng according to claim 1, characterized in that: In step 2, the inoculum amount of Lactobacillus plantarum is 1-3% of the mixture.

8. The steaming processing process of Panax notoginseng according to claim 1, characterized in that: In the step 2, the Aspergillus oryzae aerobic fermentation ventilation rate is 0.8-1.2 vvm.

9. The steaming processing process of Panax notoginseng according to claim 1, characterized in that: The specific conditions of the segmented steaming in step 3 are: steaming at 115-120°C and a steam pressure of 0.15 MPa for 1-1.5 hours, reducing the pressure to 0.1 MPa, spraying honey water accounting for 2-5% of the weight of the fermented material at a temperature of 100-110°C, continuing steaming for 1-2 hours, turning off the steam, maintaining the temperature at 80-90°C, and simmering for 20-40 minutes.

10. The steaming processing process of Panax notoginseng according to claim 9, characterized in that: The honey water consists of honey and distilled water in a mass ratio of 1-2:8-10.

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