Segmented salting and drying method for fructus amomi and application thereof

Abstract

The invention provides a villous amomum fruit staged salting and drying method and application thereof. The villous amomum fruit quality is improved through a staged gradient temperature control and different salt concentration synergistic drying process: in a basic salting stage (spraying 2%-3% saline water, 35 + / -3 DEG C * 15h), villous amomum fruits are softened, no gap exists between fruit peels and seed clusters, and seed cluster particles are compact and not easy to disperse; a salting conversion stage (spraying 5% saline water, 45 + / -3 DEG C * 10 h): promoting the conversion of bornyl acetate, and improving the effective components of fructus amomi; and a salt sealing and curing stage (8% salt water atomization, and drying at 55 + / -3 DEG C): generating a salt crystal film layer, realizing high-temperature drying, inhibiting the dissipation of effective components, and improving the quality of fructus amomi. The core innovation is to construct an inseparable synergistic combination of a temperature gradient (35 DEG C to 45 DEG C to 55 DEG C) and a salt concentration gradient (2% to 3% to 5% to 8%), so that the fructus amomi is sufficiently softened during high-temperature drying, and effective components are effectively preserved. The content of volatile oil in the dried fructus amomi finished product can reach 4.5%, the content of bornyl acetate is 2.10%, the pericarp is dark brown, the pericarp and seed clusters are seamless and compact, the dried fructus amomi finished product has rich aromatic smell, and the quality is optimal. The method overcomes the problems of non-uniform salt distribution, loss of active ingredients, deterioration of appearance and bitter and astringent medicine taste in the traditional fructus amomi processing technology. The method is simple and convenient to operate and can be applied to industrial production.

Description

TECHNICAL FIELD

[0001] The present application relates to the technical field of traditional Chinese medicine processing, in particular to a segmented drying method of Amomum villosum Lour. through gradient temperature control and salt control cooperation, which can significantly improve the retention rate of volatile oil and the content of borneol acetate in Amomum villosum Lour.. The method has simple and convenient operation process and is suitable for industrial production. BACKGROUND

[0002] Amomum villosum Lour. is the dried mature fruit of Amomum villosum Lour. (Lour.) Raeuschel var. Amomum villosum Lour. (Lour.) Raeuschel var. A. villosum Lour. (Lour.) Raeuschel var. xanthioides T. L. Wu et Senjen), also known as Hainan sand (T. L. Wu). A. longiligula-re Amomum villosum Lour. is one of the four major southern medicines in China, with a history of more than 1300 years. The dried mature fruit is used as medicine or food, and has the effects of drying dampness, warming spleen and stopping diarrhea, regulating qi and preventing miscarriage. It is traditionally believed that the main effective component of Amomum villosum Lour. is volatile oil, and many experiments have confirmed that volatile oil of Amomum villosum Lour. has significant pharmacological activity, and borneol acetate is the main component of volatile oil of Amomum villosum Lour. with a content of more than 80%.

[0003] As a traditional southern medicine, the drying process of Amomum villosum Lour. directly affects the medicinal value. The traditional drying method of Amomum villosum Lour. is generally sun drying or baking. Natural air drying is greatly affected by natural conditions. For example, if it is rainy, Amomum villosum Lour. is prone to mold and rot, and sunning is easy to burst and dust pollution, which affects the quality and yield; traditional baking is generally baked with slow fire, and the fuel is rice husk, firewood, camphor leaves or charcoal, and the fire time is not easy to control, which is easy to cause pollution of medicinal materials; modern baking drying technology applies advanced baking equipment, which is not affected by natural conditions, drying is uniform, operation is controllable, processing process is green and environmental protection, and quality is stable, but still faces the problem of retention of heat-sensitive active ingredients (such as volatile oil). Therefore, in large-scale production, a drying process technology of Amomum villosum Lour. is needed, which takes into account efficient production and quality assurance. SUMMARY

[0004] The present application creatively establishes a three-stage model of salt infiltration-transformation-salt sealing: through the directional coupling of temperature rising (35℃→45℃→55℃) and salt concentration gradient (2%-3%→5%→8%), the industry problems of uneven salt penetration and difficult retention of heat-sensitive components are solved. The volatile oil content of Amomum villosum Lour. drying product can reach 4.5%, and the borneol acetate content is 2.10%.

[0005] The present application proposes a segmented salt preparation process, which is precisely controlled through three stages.

[0006] The base salt infiltration stage: the fresh Amomum villosum is sprayed with 2-3% salt water, and is continuously baked at 35±3°C for 15 hours, which preliminarily removes free water, softens the Amomum villosum, and the initial extraction amount of volatile oil reaches 3.6-4.5%.

[0007] The salt conversion stage: the semi-dry Amomum villosum is sprayed with 5% salt water, and is baked at 45±3°C for 10 hours, so that the salt ions activate the pericarp enzyme system to catalyze the conversion of borneol ester, and the borneol acetate content reaches 1.41-2.10%.

[0008] The salt sealing and curing stage: 8% salt water is sprayed by using the atomization technology, and is baked at 55±3°C until the water content is less than or equal to 12%, so that the high-salt solution forms a microcrystalline film layer on the surface of the Amomum villosum, and the volatile oil is inhibited from escaping during the high-temperature drying process of the Amomum villosum, so that the effective components are better retained. Technical effects

[0009] Through repeated experiments, it is verified that the volatile oil content of the process is stably 3.6-4.5%, the borneol acetate content reaches 1.41-2.10%, the product surface forms a uniform salt crystal layer, the dark brown pericarp is oily and compact, the product pericarp is dark brown, the texture is compact, there is no gap between the pericarp and the seed group, the seed group particles are compact and not easy to disperse, and the product has a strong aroma. The method greatly improves the retention rate of volatile oil, completely meets the standard of Chinese Pharmacopoeia (volatile oil ≥3.0%), and avoids the pollution risk of traditional baking. Specific embodiments

[0010] Embodiment: 10 kg of fresh Amomum villosum produced in Luodian County, Guizhou Province is taken, 2% salt water 800 mL is first sprayed, 35°C is baked for 15 hours, the initial extraction amount of volatile oil is 3.6%, then 5% salt water 450 mL is sprayed, 45°C is baked for 10 hours, the borneol acetate is increased to 1.92%, finally, 8% salt water 250 mL is atomized, and 55°C is baked until the constant weight (the water content is 11%). The total volatile oil content of the Amomum villosum is determined according to the determination method (method A) of volatile oil in Chinese Pharmacopoeia 2020 edition general rule 2204, the product detection shows that the volatile oil content is 4.5%, the borneol acetate is 2.10%. The pericarp is dark brown without cracks, the texture is compact, there is no gap between the pericarp and the seed group, the seed group particles are compact and not easy to disperse, and the product has a strong aroma, and the quality reaches the optimum.

Claims

1. A method of drying of segmental salted Litsea cubeba, characterized by It comprises the following steps: Base salt infiltration stage: spray fresh Amomum villosum with 2%-3% salt water, and bake at 35±3℃ for 15 hours with humidity ≤80%RH; Salt transformation stage: spray semi-dry Amomum villosum with 5% salt water, and bake at 45±3℃ for 10 hours with humidity ≤60%RH; Salt sealing and curing stage: spray 8% salt water by atomization technology, and bake at 55±3℃ until the water content is ≤12%, forming a surface salt crystal film layer.

2. The method according to claim 1, characterized in that: the salt water concentration in the base salt infiltration stage is strictly limited to 2%-3%, and the baking temperature is maintained at 35±3℃; the salt water concentration in the salt transformation stage is strictly limited to 5%, and the baking temperature is maintained at 45±3℃.

3. The method according to claim 1, characterized in that: the salt sealing and curing stage generates a microcrystal film layer by atomizing 8% salt water, and the baking temperature is maintained at 55±3℃.

4. The application of any one of claims 1-3, characterized in that: it is implemented in a curing room device, and the salt concentration gradient control is achieved by adding a salt liquid spraying / spraying device.