Processing method of fructus piperis longi
By simmering Piper longum powder with butter over a low flame, the problem of piperine loss during Piper longum processing was solved, the pharmacodynamic evidence was improved, the safety and anti-inflammatory effects of the drug were enhanced, and the taste and efficacy of the drug were improved.
Patent Information
- Application Number
- CN202511263740.9
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2025-09-05
- Publication Date
- 2025-10-17
AI Technical Summary
Existing methods for processing Piper longum fail to effectively preserve the piperine content, resulting in insufficient pharmacodynamic evidence and necessitating improvements in the quality of the medicinal material and its safety for clinical use.
The method involves frying the long pepper powder and butter over a low flame at a temperature of 120–150°C for 10–20 minutes. After cooling to room temperature, allow it to air dry naturally to ensure that the active ingredients in the long pepper, such as piperine, are not lost.
It preserves the piperine content to the maximum extent, reduces the toxicity of Piper longum, improves the bioavailability and safety of the drug, enhances anti-inflammatory and antioxidant effects, improves gastrointestinal discomfort, and enhances the mildness of the medicinal taste.
Smart Images
Figure CN120789134A_ABST
Abstract
Description
TECHNICAL FIELD
[0001] The present application relates to the technical field of processing of traditional Chinese medicinal materials, in particular to a processing method of Piper longum. BACKGROUND
[0002] Piper longum is the immature or mature fruiting cluster of Piper longum L. of the Piperaceae family. It is a perennial climbing vine that can grow up to several meters long, with the lower part of the stem creeping and the branches having thick longitudinal ridges and grooves. The branches are zigzag-shaped, with thick ridges and grooves. The leaves are alternate, leathery, with leaf stalks up to 9 cm long at the lower part, 1-2 cm long at the middle part, and nearly stalkless at the top, covered with soft hair; the leaf blades are obovate, ovate or ovate-lanceolate, 6-12 cm long and 2.5-11 cm wide, with a short tip or a short gradually pointed tip at the top, a heart-shaped or ear-shaped base, and very fine powdery short hair on both surfaces along the veins, with dense and obvious hair on the lower surface, and usually 5-7 basal veins. The flowers are unisexual and hermaphroditic, arranged in leaf-opposed spicate inflorescences, with no perianth; the male inflorescences are 4-5 cm long and about 3 mm in diameter, with a total flower stalk 2-3 cm long and covered with powdery short hair, small flowers about 1.5 mm in diameter, one bract, two stamens, and short filaments; the female inflorescences are 1.5-2.5 cm long and about 4 mm in diameter, elongating during fruiting, with a total flower stalk 1.5-2 cm long, smaller bracts, and flowers with a diameter less than 1 mm, an upper ovary, an ovate 1-chambered ovary, no style, and a 3-stigma style. The berry is obovate, with the base embedded in the inflorescence axis and combined with it, the upper part is round, with a navel-shaped protrusion at the top, and no hair, about 2 mm in diameter. The flowering period is from July to September, and the fruiting period is from October to the following spring. The fruiting clusters are harvested when they turn from green to black, impurities are removed, and then dried.
[0003] Whether Piper longum can better exert its pharmacological effects is related to the processing method. The current classic processing technology of Piper longum includes: Piper longum is fried with butter on a medium fire, which has the functions of treating indigestion and tonifying stomach fire. It can be inferred that other active substances may be produced in the Piper longum processed with butter. So far, there has been no systematic study on the processing mechanism of Piper longum, and the pharmacological evidence is insufficient, which is still at the level of traditional application consensus. In summary, the processing of Piper longum is closely related to the quality of medicinal materials, and is of great significance to the safety and effectiveness of clinical medication. SUMMARY
[0004] The present application provides a processing method of Piper longum, which uses a medium fire to fry Piper longum powder with butter, and then naturally air-cures after frying, so as to maximize the content of piperine, reduce the loss of Piper longum content, and enable long-term preservation.
[0005] The present application comprises the following steps: Step 1: pretreating fresh Piper longum medicinal materials; Step 2: mix and stir-fry the piper longum powder and butter according to a mass ratio of 10: (0.5-3), cool to room temperature after the stir-frying is completed, and then take out; Further, the piper longum is a sub-mature or mature fruit cluster of Piper longum L. of the Piperaceae.
[0006] Further, the temperature for the stir-frying is 120-150 DEG C, and the stir-frying time is 10-20 min. Further, the pretreatment includes screening the piper longum fresh medicinal material, removing branches and leaves, and removing dirt and sundries, and pulverizing into a powder with a particle size of 120 meshes.
[0007] The beneficial effects of the present application are: The method of the present application uses butter to stir-fry the piper longum powder, so that the toxicity of the piper longum is reduced, while the safety of the drug use is ensured in the largest range; the active ingredients (such as piperine) in the piper longum are fat-soluble, and the co-stir-frying with butter can improve the bioavailability and enhance the absorption of the effective components of the piper longum by the human body.
[0008] The piper longum is warm in nature, and traditional medicine believes that it can improve cold stomach, abdominal distension, or loss of appetite; butter is believed to aid digestion. The combination of the two can relieve cold gastrointestinal discomfort; the piper longum contains compounds such as piperine, which has anti-inflammatory and antioxidant effects, and can assist in relieving chronic inflammation; butyric acid in butter can also support intestinal health; the butter aroma is rich, which can neutralize the pungent taste of the piper longum and make the medicine taste more mild. BRIEF DESCRIPTION OF DRAWINGS
[0009] Figure 1 The present application provides a processing method for piper longum. DETAILED DESCRIPTION
[0010] The technical solutions in the embodiments of the present application will be clearly and completely described below with reference to the drawings in the embodiments of the present application. Obviously, the described embodiments are only part of the embodiments of the present application, rather than all the embodiments. Based on the embodiments in the present application, all other embodiments obtained by those skilled in the art without creative labor fall within the scope of protection of the present application.
[0011] In order to make the above-mentioned objects, features and advantages of the present application more apparent and easy to understand, the present application will be further described in detail below with reference to the drawings and specific embodiments.
[0012] As shown in the drawings, the processing method for piper longum provided by the present application is as follows: Figure 1 1) screen the piper longum fresh medicinal material, remove branches and leaves, and remove dirt and sundries by shaking, and pulverize into a powder with a particle size of 120 meshes.
[0013] 2) screening: selecting color as dark brown to black brown, shiny; shape as 2-4cm long, full without crack; smell as pungent and nasal, pepper aroma intense; texture as hard, not broken.
[0014] Impurities ≤1%.
[0015] The screened fresh Piper longum medicinal materials are crushed by a crusher, and sieved by a 100-120 mesh sieve.
[0016] 3) frying with butter: the size of the frying pan is 28cm, the temperature is 120-150℃, the frying time is 10-20min (preferably 20min), and the amount of butter is 10:0.5.
[0017] 4) cooling: the normal temperature is 15-25℃.
[0018] The instruments and raw materials used in the processing method of Piper longum provided by the application can be purchased from the market.
[0019] The application is further described below in combination with examples: Example 1
[0020] 1) selecting color as dark brown to black brown, shiny; shape as 2-4cm long, full without crack; smell as pungent and nasal, pepper aroma intense; texture as hard, not broken; impurities ≤1%.
[0021] 2) screening: selecting color as dark brown to black brown, shiny; shape as 2-4cm long, full without crack; smell as pungent and nasal, pepper aroma intense; texture as hard, not broken; impurities ≤1%.
[0022] 3) frying with butter: the size of the frying pan is 28cm, the temperature is 120-150℃ (preferably 150℃), the frying time is 10-20min (preferably 20min), and the amount of butter is 10:0.5.
[0023] 4) cooling: the normal temperature is 15-25℃.
[0024] The results of frying: the butter prepared Piper longum significantly reduced the content of TC and TG. Compared with the blank group, the TG, TC and LDL-C of the model group increased, and the HDL-C decreased, and all had statistical differences (P<0.05). Compared with the model group, the TG and TC of each drug group decreased, and the HDL-C increased, and all had statistical differences (P<0.05). It showed that Piper longum and its processed products had the effect of lowering blood lipids. The histopathological results showed (HE staining) that the blank group: there was a central vein, and the liver cells were arranged radially around the central vein. The nucleus in the liver cell was blue, the nucleus was large and round, the heterochromatin was less and the color was light, and the nucleolus could be clearly seen. The cytoplasm of the liver cell was rich; the model group: (1) low power: most of the liver cells had different sizes of round vacuoles, which was the characteristic of steatosis. The liver cord was thickened and arranged disorderly, and the liver sinus was narrow or even disappeared. (2) high power: the steatosis was round and clear, located in the cytoplasm, and the liver cell nucleus could be extruded to the edge of the cell. Compared with the model group, the drug group: the round and clear vacuoles were smaller and reduced, and the area where the nucleolus could be clearly seen was more.
[0025] Comparative example 1 1) Select the color as dark brown to black brown, shiny; shape for 2-4 cm, full without crack; smell as pungent and nasal, pepper aroma intense; texture for hard, not broken; impurities ≤1%.
[0026] 2) frying in a pot: the frying pan size is 28 cm, the temperature is 120℃, the frying time is 10 min, and the amount of butter is 10:0.5.
[0027] 3) cooling: normal temperature is 15-25℃.
[0028] Frying results: The butter-made Piper longum significantly reduced the contents of TC and TG. Compared with the blank group, the TG, TC, and LDL-C of the model group increased, and the HDL-C decreased, and all had statistical differences (P<0.05). Compared with the model group, the TG and TC of each drug group decreased, and the HDL-C increased, and all had statistical differences (P<0.05). However, the histopathological results (HE staining) showed that the blank group: there was a central vein, and the liver cells were arranged radially around the central vein. The nucleus was blue in the liver cells, the nucleus was large and round, the heterochromatin was less and the color was light, and the nucleolus could be clearly seen. The cytoplasm of the liver cells was rich; the model group: (1) low power: most of the liver cells had different sizes of round vacuoles, which was the characteristic of steatosis. The liver cord was thickened and widened, arranged disorderly, and the liver sinus was narrow, even disappeared. (2) high power: steatosis was round with clear boundaries, located in the cytoplasm, and the liver cell nucleus could be extruded to the edge of the cell. Compared with the model group, the drug group: the round vacuoles with clear boundaries were not significantly smaller, and the nucleolus was not clear.
[0029] Comparative example 2 1) Select color as dark brown to black brown, shiny; shape as long 2-4 cm, full without crack; smell as pungent and nasal, pepper aroma intense; texture as hard, not broken; impurities ≤1%.
[0030] 2) Frying in pot: the frying pan size is 28 cm, the temperature is 120 ℃, the frying time is 15 min, and the amount of butter is 10:1.
[0031] 3) Cooling: normal temperature is 15-25 ℃.
[0032] Frying results: The butter-made Piper longum significantly reduced the contents of TC and TG. Compared with the blank group, the TG, TC, and LDL-C of the model group increased, and the HDL-C decreased, and all had statistical differences (P<0.05). Compared with the model group, the TG and TC of each drug group decreased, and the HDL-C increased, and all had statistical differences (P<0.05). However, the histopathological results (HE staining) showed that the blank group: there was a central vein, and the liver cells were arranged radially around the central vein. The nucleus was blue in the liver cells, the nucleus was large and round, the heterochromatin was less and the color was light, and the nucleolus could be clearly seen. The cytoplasm of the liver cells was rich; the model group: (1) low power: most of the liver cells had different sizes of round vacuoles, which was the characteristic of steatosis. The liver cord was thickened and widened, arranged disorderly, and the liver sinus was narrow, even disappeared. (2) high power: steatosis was round with clear boundaries, located in the cytoplasm, and the liver cell nucleus could be extruded to the edge of the cell. Compared with the model group, the drug group: the round vacuoles with clear boundaries were not significantly smaller, and the nucleolus was not clear.
[0033] Comparative Example 3 1) Select color as dark brown to black brown, shiny; shape as long 2-4 cm, full without crack; smell as pungent, pepper aroma strong; texture as hard, not broken; impurities ≤1%.
[0034] 2) frying in a pot: frying pan size is 28 cm, with temperature of 120 ℃, frying time is 20 min, and the amount of butter added is 10:3.
[0035] 3) cooling: normal temperature is 15-25 ℃.
[0036] Steaming results: The content of TC and TG of butter preparation piper longum was significantly reduced. Compared with the blank group, the TG, TC and LDL-C of the model group increased, and the HDL-C decreased, and all had statistical difference (P<0.05). Compared with the model group, the TG and TC of each drug group decreased, and the HDL-C increased, and all had statistical difference (P<0.05). However, the histopathological results (HE staining) showed that the blank group: there was a central vein, and the liver cells were arranged radially around the central vein. The nucleus in the liver cell was blue, the nucleus was large and round, the heterochromatin was less and the color was light, and the nucleolus could be clearly seen. The cytoplasm of liver cells was rich; the model group: (1) low power: most of the liver cells had different sizes of round vacuoles, which was the characteristic of steatosis. The liver cord was thickened and widened, the arrangement was disorderly, and the liver sinus was narrow, even disappeared. (2) high power: steatosis was round with clear boundary vacuoles in the cytoplasm, and the liver cell nucleus could be squeezed to the edge of the cell. Compared with the model group, the round with clear boundary vacuoles in the drug group were not significantly smaller, and the nucleolus was not clear.
[0037] Comparative Example 4 1) Select color as dark brown to black brown, shiny; shape as long 2-4 cm, full without crack; smell as pungent, pepper aroma strong; texture as hard, not broken; impurities ≤1%.
[0038] 2) frying in a pot: frying pan size is 28 cm, with temperature of 135 ℃, frying time is 10 min, and the amount of butter added is 10:1.
[0039] 3) cooling: normal temperature is 15-25 ℃.
[0040] Steaming results: butter preparation of piper longum significantly reduced the content of TC and TG, compared with the blank group, the model group TG, TC, LDL-C increased, HDL-C decreased, and all had statistical difference (P<0.05), compared with the model group, each administration group TG, TC decreased, HDL-C increased, and all had statistical difference (P<0.05). But the histopathology results show (HE staining) blank group: there is a central vein in the center, hepatocytes are arranged radially around the central vein. The cell nucleus is stained blue in the liver cells, the nucleus is large and round, in the center, the heterochromatin is less and the color is light, the nucleolus can be clearly seen. The hepatocyte cytoplasm is rich; model group: (1) low power: most of the hepatocytes have different sizes of round vacuoles, which is the characteristic of steatosis. The liver cord is thickened and widened, arranged disorderly, the liver sinus is narrow, even disappears. (2) high power: see steatosis as round clear boundary vacuoles in the cytoplasm, hepatocyte nucleus can be extruded to the edge of the cell. Comparison of administration group and model group: the round clear boundary vacuoles are not obvious, the cell nucleus nucleolus is not clear.
[0041] Comparative example 5 1) Select color as dark brown to black brown, shiny; shape as long 2-4 cm, full without crack; smell as pungent and nasal, pepper aroma intense; texture as hard, not broken; impurities ≤1%.
[0042] 2) Frying in a pot: the frying pan size is 28 cm, the temperature is 135 ℃, the frying time is 15 min, and the amount of butter is 10:3.
[0043] 3) Cooling: normal temperature is 15-25 ℃.
[0044] Steaming results: butter preparation of piper longum significantly reduced the content of TC and TG, compared with the blank group, the model group TG, TC, LDL-C increased, HDL-C decreased, and all had statistical difference (P<0.05), compared with the model group, each administration group TG, TC decreased, HDL-C increased, and all had statistical difference (P<0.05). But the histopathology results show (HE staining) blank group: there is a central vein in the center, hepatocytes are arranged radially around the central vein. The cell nucleus is stained blue in the liver cells, the nucleus is large and round, in the center, the heterochromatin is less and the color is light, the nucleolus can be clearly seen. The hepatocyte cytoplasm is rich; model group: (1) low power: most of the hepatocytes have different sizes of round vacuoles, which is the characteristic of steatosis. The liver cord is thickened and widened, arranged disorderly, the liver sinus is narrow, even disappears. (2) high power: see steatosis as round clear boundary vacuoles in the cytoplasm, hepatocyte nucleus can be extruded to the edge of the cell. Comparison of administration group and model group: the round clear boundary vacuoles are not obvious, the cell nucleus nucleolus is not clear.
[0045] Comparative Example 6 1) Select color as dark brown to black brown, shiny; shape as long 2-4 cm, full without crack; smell as pungent, pepper aroma strong; texture as hard, not broken; impurities ≤1%.
[0046] 2) frying in a pot: frying pan size is 28 cm, with temperature of 135 ℃, frying time is 20 min, and butter amount is 10:0.5.
[0047] 3) cooling: normal temperature is 15-25 ℃.
[0048] Steaming results: butter preparation piper longum significantly reduces the content of TC and TG, compared with the blank group, the model group TG, TC, LDL-C increases, HDL-C decreases, and all have statistical difference (P<0.05), compared with the model group, each administration group TG, TC decreases, HDL-C increases, and all have statistical difference (P<0.05). However, the histopathological results show (HE staining) that the blank group: there is a central vein, and the liver cells are arranged radially around the central vein. The nucleus in the liver cell is blue, the nucleus is large and round, the heterochromatin is less and the color is light, and the nucleolus can be clearly seen. The cytoplasm of liver cell is abundant; the model group: (1) low power: most of the liver cells have different sizes of round vacuoles, which is the characteristic of steatosis. The liver cord is thickened and widened, the arrangement is disorderly, and the liver sinus is narrow, even disappears. (2) high power: see steatosis as round clear boundary vacuoles in cytoplasm, liver cell nucleus can be extruded to the edge of the cell. Comparison between administration group and model group: the round clear boundary vacuoles are not obvious, and the nucleolus is not clear.
[0049] Comparative Example 7 1) Select color as dark brown to black brown, shiny; shape as long 2-4 cm, full without crack; smell as pungent, pepper aroma strong; texture as hard, not broken; impurities ≤1%.
[0050] 2) frying in a pot: frying pan size is 28 cm, with temperature of 150 ℃, frying time is 10 min, and butter amount is 10:3.
[0051] 3) cooling: normal temperature is 15-25 ℃.
[0052] The results of steaming: the content of TC and TG of butter prepared piper longum was significantly reduced. Compared with the blank group, the TG, TC and LDL-C of the model group increased, and the HDL-C decreased, and all had statistical differences (P<0.05). Compared with the model group, the TG and TC of each drug group decreased, and the HDL-C increased, and all had statistical differences (P<0.05). However, the histopathological results (HE staining) showed that the blank group: there was a central vein in the center, and the liver cells were arranged radially around the central vein. The nucleus in the liver cell was blue, the nucleus was large and round, the heterochromatin was less and the color was light, and the nucleolus could be clearly seen. The cytoplasm of the liver cell was rich; the model group: (1) low power: most of the liver cells had different sizes of round vacuoles, which was the characteristic of steatosis. The liver cord was thickened and widened, arranged disorderly, and the liver sinus was narrow, even disappeared. (2) high power: steatosis was round with clear boundary vacuoles in the cytoplasm, and the liver cell nucleus could be extruded to the edge of the cell. Compared with the model group, the round boundary clear vacuoles of the drug group were not significantly smaller, and the nucleolus was not clear.
[0053] Comparative example 8 1) Select color as dark brown to black brown, shiny; shape as long 2-4 cm, full without crack; smell as pungent and nasal, pepper aroma intense; texture as hard, not broken; impurities ≤1%.
[0054] 2) Frying in a pot: the size of the frying pan is 28 cm, the temperature is 150 ℃, the frying time is 15 min, and the amount of butter is 10:0.5.
[0055] 3) Cooling: normal temperature is 15-25 ℃.
[0056] The results of steaming: the content of TC and TG of butter prepared piper longum was significantly reduced. Compared with the blank group, the TG, TC and LDL-C of the model group increased, and the HDL-C decreased, and all had statistical differences (P<0.05). Compared with the model group, the TG and TC of each drug group decreased, and the HDL-C increased, and all had statistical differences (P<0.05). However, the histopathological results (HE staining) showed that the blank group: there was a central vein in the center, and the liver cells were arranged radially around the central vein. The nucleus in the liver cell was blue, the nucleus was large and round, the heterochromatin was less and the color was light, and the nucleolus could be clearly seen. The cytoplasm of the liver cell was rich; the model group: (1) low power: most of the liver cells had different sizes of round vacuoles, which was the characteristic of steatosis. The liver cord was thickened and widened, arranged disorderly, and the liver sinus was narrow, even disappeared. (2) high power: steatosis was round with clear boundary vacuoles in the cytoplasm, and the liver cell nucleus could be extruded to the edge of the cell. Compared with the model group, the round boundary clear vacuoles of the drug group were not significantly smaller, and the nucleolus was not clear.
[0057] Comparative Example 9 1) Select color as dark brown to black brown, lustrous; shape as long 2-4 cm, full without crack; smell as pungent and pungent, pepper aroma strong; texture as hard, not broken; impurities ≤1%.
[0058] 2) Frying in a pot: the size of frying pan is 28 cm, the frying temperature is 150 ℃, the frying time is 20 min, and the amount of butter is 10:1.
[0059] 3) Cooling: normal temperature is 15-25℃.
[0060] Steaming results: the content of TC and TG of butter prepared piper longum is significantly reduced, compared with the blank group, the TG, TC and LDL-C of the model group are increased, and the HDL-C is reduced, and all have statistical difference (P<0.05), compared with the model group, the TG and TC of each drug group are reduced, and the HDL-C is increased, and all have statistical difference (P<0.05). However, the histopathological results (HE staining) show that the blank group: there is a central vein, and the liver cells are arranged radially around the central vein. The nucleus in the liver cell is blue, the nucleus is large and round, the heterochromatin is less and the color is light, and the nucleolus can be clearly seen. The cytoplasm of liver cell is rich; the model group: (1) low power: most of the liver cells have different sizes of round vacuoles, which is the characteristic of steatosis. The liver cord is thickened and widened, the arrangement is disorderly, the liver sinus is narrow, and even disappears. (2) High power: see the steatosis as a round clear boundary vacuole in the cytoplasm, and the liver cell nucleus can be extruded to the edge of the cell. Compared with the model group, the round clear boundary vacuole of the drug group is smaller and less, and the area of the nucleolus of the cell nucleus can be clearly seen.
[0061] The butter prepared piper longum technology is adopted, and the most appropriate parameters are selected to process piper longum fresh medicinal materials, so that high-quality piper longum processed products can be obtained in a short time. It can be known from the comparison of comparative example 1 and comparative examples 1-9 that the blood lipid-lowering effect of butter prepared piper longum is good when the frying temperature is 150℃, the frying time is 20 min, and the amount of butter is 10:1.
[0062] The above is only the preferred specific embodiment of the present application, but the protection scope of the present application is not limited to this. Any skilled person in the art can make equivalent replacement or change according to the technical scheme and the inventive concept of the present application within the technical range disclosed by the present application, which should be covered in the protection scope of the present application.
Claims
1. A method for processing Piper longum, characterized in that: The following steps are involved: The system comprises: Step 1: pre-treating the fresh medicinal material of Piper longum; Step 2: Mix the longan powder and butter in a mass ratio of 10: (0.5-3) and stir-fry. After stir-frying, cool to room temperature and take out.
2. The processing method of Piper longum according to claim 1, characterized in that: Piper longum is the unripe or ripe fruit cluster of Piper longum L., a plant of the Piperaceae family.
3. The processing method of Piper Longum according to claim 1, characterized in that: The frying temperature is 120-150°C, and the frying time is 10-20 minutes.
4. The method for processing Piper Longum according to claim 1, wherein: The pretreatment comprises screening the fresh Piper longum L. medicinal material, removing branches, leaves, mud and sand, and crushing the material into 120-mesh powder.