Processing method of fried licorice root decoction pieces

Abstract

The invention discloses a processing method of fried licorice root decoction pieces, which comprises the following steps: taking a licorice root medicinal material, removing impurities, cleaning, thoroughly moistening, cutting into thick pieces, frying, controlling the material temperature at 80-120 DEG C and the frying time at 10-25 minutes in the frying process, frying until the sections of the decoction pieces are yellowish, taking out, spreading for cooling, and sieving to remove medicine scraps, thereby obtaining the fried licorice root decoction pieces. The drying step is omitted, the energy consumption and the production cost are reduced, and the working efficiency of decoction piece preparation is improved; by controlling the material temperature and the stir-frying time and combining the color judgment at the stir-frying end point, the quantity value transmission result of the key quality attribute'content '(liquiritin) (glycyrrhizic acid) of the obtained stir-fried licorice root decoction pieces is good, and the method disclosed by the invention is suitable for industrial mass production.

Description

Technical Field

[0001] This invention belongs to the field of traditional Chinese medicine processing, and relates to a method for processing stir-fried licorice slices. Background Technology

[0002] Licorice is the dried root and rhizome of *Glycyrrhiza uralensis* Fisch, *Glycyrrhiza inflata* Bat, or *Glycyrrhiza glabra* L., all belonging to the legume family. Ancient methods of processing licorice included roasting, stir-frying, baking, roasting in a pot, roasting with water, simmering, processing with honey, processing with wine, processing with wheat bran, processing with ghee, processing with rice water, processing with bile, and processing with vinegar. Modern licorice processing standards mainly include raw licorice, honey-processed licorice, and stir-fried licorice. The 2020 edition of the *Chinese Pharmacopoeia* only includes standards and processing methods for licorice slices and processed licorice. Specifically, the content determination section for licorice slices specifies that, based on dried product, it should contain not less than 0.45% glycyrrhizin and not less than 1.8% glycyrrhizic acid; the content determination section for processed licorice specifies that, based on dried product, it should contain not less than 0.50% glycyrrhizin and not less than 1.0% glycyrrhizic acid.

[0003] The processing of stir-fried licorice is only recorded in some local regulations. Local regulations containing stir-fried licorice include the 2018 edition of the *Shanghai Municipal Regulations on Processing Traditional Chinese Medicine Slices*, the 2005 edition of the *Zhejiang Provincial Regulations on Processing Traditional Chinese Medicine Slices*, and the 2005 edition of the *Henan Provincial Regulations on Processing Traditional Chinese Medicine Slices*. The Shanghai regulations not only specify the processing method for stir-fried licorice ("Take licorice, stir-fry according to the stir-frying method (Appendix I) until the color deepens and slight charring spots appear, then sift out the ash"), but also establish standards for the content of stir-fried licorice: based on the dried product, it must contain no less than 0.45% glycyrrhizin and no less than 1.8% glycyrrhizic acid. A comparison reveals that the specific process parameters for stir-frying licorice are not clearly defined in the local regulations, the endpoint for determining the end of the stir-frying process varies, and the material being stir-fried is always licorice slices.

[0004] This invention accidentally discovered that licorice root, after being selected, washed, moistened, and cut, can be directly stir-fried to produce stir-fried licorice root, eliminating the drying step and effectively improving the efficiency of medicinal slice preparation. During the stir-frying process, the material temperature is kept constant, and temperature fluctuations are controlled. A real-time infrared thermometer is used to measure the material temperature for process monitoring, while the stir-frying time is also controlled. The final stir-frying point is when the cut surface of the stir-fried licorice root turns slightly yellow, which differs from the requirements in existing processing standards, articles, and patents, such as "stir-frying until deep yellow with slight scorch marks" or "stir-frying until the color deepens and slight scorch marks appear." The stir-fried licorice root slices obtained using the processing method of this invention show less variation in the content of glycyrrhizin and glycyrrhizic acid compared to the original medicinal material, and the processing technology is stable, making it suitable for large-scale industrial production. The stir-fried licorice root slices prepared by the patented method of this invention are more suitable for the "prepared licorice root" (verified to be stir-fried licorice root) used in prescriptions or modified prescriptions in Zhang Zhongjing's *Treatise on Febrile and Miscellaneous Diseases* from the Han Dynasty. Summary of the Invention

[0005] This invention provides a method for processing stir-fried licorice slices. The content of glycyrrhizin and glycyrrhizic acid in the obtained stir-fried licorice slices is less different from that in the original medicinal material, which can effectively control the quality of stir-fried licorice slices and can be applied to large-scale industrial production.

[0006] To achieve the above-mentioned objectives, the present invention adopts the following technical solution: This invention provides a method for processing stir-fried licorice slices. The method is as follows: take licorice medicinal materials, remove impurities, wash, moisten thoroughly, cut into thick slices, and stir-fry. During the stir-frying process, the material temperature is controlled at 80-120℃, and the stir-frying time is 10-25 minutes. Stir-fry until the cut surface of the slices is slightly yellow, and then stir-fried licorice slices are obtained.

[0007] Preferably, a real-time infrared thermometer is used to monitor the material temperature.

[0008] Preferably, the thickness of the cut slices is 2~4mm.

[0009] Preferably, the material temperature is controlled at 90–110°C.

[0010] Preferably, the frying time is 15 to 22 minutes.

[0011] Preferably, the material temperature is 80°C and the frying time is 25 minutes.

[0012] Preferably, the temperature of the material is 120°C and the frying time is 13 minutes.

[0013] Preferably, the material temperature is 100°C and the frying time is 20 minutes.

[0014] This invention discovers that when using a stir-frying machine, the temperature of the material to be processed can be controlled by setting the temperature of the stir-frying machine.

[0015] Preferably, the stir-frying is carried out in a stir-frying machine, which is preheated to 180-280°C before the thick slices are added.

[0016] Compared with the prior art, the present invention has the following beneficial effects:

[0017] 1. The processing method for stir-fried licorice root slices of this invention is not currently included in any national, local, or processing specifications. Eliminating the drying step saves the entire processing time (drying time is approximately 10-15 hours), reducing energy consumption and production costs. 2. By fixing the material temperature and stir-frying time during the process, and using the slightly yellow color of the cut surface of the stir-fried licorice root as the endpoint, the loss of glycyrrhizin and glycyrrhizic acid content in the stir-fried licorice root slices is effectively reduced. The resulting stir-fried licorice root slices meet the stir-fried licorice root [content] standard of the 2018 edition of the "Shanghai Municipal Standard for Processing Traditional Chinese Medicine Slices". 3. The processing technology for stir-fried licorice root slices of this invention is stable and can effectively control the quality of the stir-fried licorice root slices, making it suitable for large-scale industrial production. Attached Figure Description

[0018] Figure 1 The chromatogram for reference standard 1 shows peak a as glycyrrhizin and peak b as glycyrrhizic acid.

[0019] Figure 2 The chromatogram for reference standard 2 shows peak a as glycyrrhizin and peak b as glycyrrhizic acid.

[0020] Figure 3 The chromatogram for the content determination of licorice herb (YC2024080478) is shown. Peak a is glycyrrhizin and peak b is glycyrrhizic acid.

[0021] Figure 4 The chromatogram for the content determination of stir-fried licorice slices (CGC-2024080478-01) is shown. Peak a is glycyrrhizin and peak b is glycyrrhizic acid.

[0022] Figure 5 The chromatogram for the content determination of stir-fried licorice slices (CGC-2024080478-02) is shown. Peak a is glycyrrhizin and peak b is glycyrrhizic acid.

[0023] Figure 6 The chromatogram for the content determination of stir-fried licorice slices (CGC-2024080478-03) is shown. Peak a is glycyrrhizin and peak b is glycyrrhizic acid.

[0024] Figure 7 The chromatogram for the content determination of stir-fried licorice slices (CGC-2024080478-04) is shown. Peak a is glycyrrhizin and peak b is glycyrrhizic acid.

[0025] Figure 8 The chromatogram for the content determination of stir-fried licorice slices (CGC-2024080478-05) is shown. Peak a is glycyrrhizin and peak b is glycyrrhizic acid.

[0026] Figure 9 The chromatogram for the content determination of stir-fried licorice slices (CGC-2024080478-06) is shown. Peak a is glycyrrhizin and peak b is glycyrrhizic acid.

[0027] Figure 10 The chromatogram for the content determination of stir-fried licorice slices (CGC-2024080478-07) is shown. Peak a is glycyrrhizin and peak b is glycyrrhizic acid.

[0028] Figure 11 The chromatogram for the content determination of stir-fried licorice slices (CGC-2024080478-08) is shown. Peak a is glycyrrhizin and peak b is glycyrrhizic acid. Detailed Implementation

[0029] To make this application clearer and more complete, the technical solution of the present invention will be further illustrated below through specific embodiments. However, the following embodiments are merely examples of the present invention and do not represent or limit the scope of protection of the present invention. The scope of protection of the present invention is determined by the claims. The present application will now be described in detail with reference to specific embodiments.

[0030] The herb-frying machine (JCY-500) was purchased from Hangzhou Jinzhu Machinery Co., Ltd.

[0031] The licorice herb (batch number: YC2024080478) was procured in accordance with the 2020 edition of the Chinese Pharmacopoeia.

[0032] Examples 1-8

[0033] Each embodiment provides a method for processing stir-fried licorice slices. The only differences between the processing methods are the material temperature and the stir-frying time. The processing methods are as follows:

[0034] 1. Cleaning

[0035] Take a batch of licorice herbs, sort out and remove impurities, place them in a clean container, weigh them, label the materials, and transfer them to the next process.

[0036] 2. Wash and moisturize

[0037] Take the cleaned medicinal materials into a basket, spray them with clean water to wash them until the surface is clean and free of mud and sand. Place the washed licorice into a moistening container for moistening treatment. During the moistening process, you can spray a small amount of clean water to keep the surface moist. Moisten until there is no dry core inside the medicinal materials and they are easy to cut. Then they can be transferred to the next process.

[0038] 3. Cutting

[0039] Take the licorice root that has been thoroughly moistened in the previous step and set it aside. Cut it into 2-4mm thick slices. After cutting, transfer it to the next step and stir-fry it in time.

[0040] 4. Stir-frying

[0041] The materials were stir-fried using a stir-frying machine. The material temperature and stir-frying time in each embodiment are controlled as shown in Table 1 below.

[0042]

[0043] Stir-fry at a fixed speed of 15 r / min until the cut surface turns slightly yellow. Remove, cool, and sieve to remove the medicinal debris to obtain stir-fried licorice slices.

[0044] Test case

[0045] The source information for the instruments or materials in the following test examples is as follows:

[0046] Analytical balance: Brand: Mettler; Model: ML204T-02; Serial number: A05-06.

[0047] High Performance Liquid Chromatograph: Brand: Shimadzu; Model: LC-2050; Serial Number: A01-02.

[0048] Glycyrrhizin (batch number: 111610-202209), provided by the National Institutes for Food and Drug Control.

[0049] Ammonium glycyrrhizate (batch number: 110731-202122), provided by the National Institutes for Food and Drug Control.

[0050] Test Example 1

[0051] Determination of glycyrrhizin and glycyrrhizic acid content in stir-fried licorice slices

[0052] 1. Preparation of the test sample:

[0053] (1) Preparation of reference solution: Take appropriate amounts of glycyrrhizin and ammonium glycyrrhizate, accurately weigh them, and dissolve them in 70% ethanol to prepare a mixed reference solution of glycyrrhizin and ammonium glycyrrhizate.

[0054] Reference solution concentrations: glycyrrhizin 20.0 ug / ml, ammonium glycyrrhizate 0.2054 mg / ml; chromatogram shown below. Figure 1 .

[0055] Reference solution concentrations: glycyrrhizin 21.5 ug / ml, ammonium glycyrrhizate 0.2056 mg / ml; chromatogram shown below. Figure 2 .

[0056] (2) Preparation of the test solution: Take about 0.2g of the powder of stir-fried licorice slices (passed through a No. 3 sieve) obtained by the processing methods in Examples 1-8, accurately weigh it, place it in a stoppered conical flask, accurately add 100ml of 70% ethanol, seal tightly, weigh, sonicate (power 250W, frequency 40kHz) for 30 minutes, cool, weigh again, replenish the lost weight with 70% ethanol, shake well, filter, and take the filtrate to obtain the test solution. The chromatogram is shown in Figure 1. Figure 4 — Figure 11 Under the same conditions, a test solution was prepared using uncooked licorice root material (batch number: YC2024080478). The chromatogram is shown in [Figure number missing]. Figure 3As shown.

[0057] 2. Testing Method:

[0058] The contents of glycyrrhizin and glycyrrhizic acid were determined by high performance liquid chromatography.

[0059] The high performance liquid chromatography conditions are as follows:

[0060] Chromatographic column: Shim-pack GIST C18-AQ column.

[0061] Column temperature: 30℃, wavelength: 237nm, flow rate: 1.0ml / min.

[0062] Mobile phase: Mobile phase A: acetonitrile; Mobile phase B: 0.05% phosphoric acid solution.

[0063] Injection volume: 10µl; theoretical plate number: calculated based on glycyrrhizin peak should be no less than 5000.

[0064]

[0065] 3. Test results: The content of the stir-fried licorice slices obtained by the processing methods in Examples 1-5 was tested, and the test results are shown in Table 3.

[0066]

[0067] As shown in Table 3, the content of glycyrrhizin and glycyrrhizic acid in the stir-fried licorice slices obtained by the processing method of the present invention is small compared with that of the original medicinal material.

[0068] Test Example 2

[0069] Verification of the processing technology of stir-fried licorice slices

[0070] The testing method was the same as in Test Example 1. The content of stir-fried licorice slices obtained by the processing methods in Examples 6-8 was tested, and the test results are shown in Table 4.

[0071]

[0072] As shown in Table 4, the content (glycyrrhizin) and (glycyrrhizic acid) in the three batches of processed licorice slices showed small deviations, indicating that the processing technology of the processed licorice slices of the present invention is stable.

[0073] The applicant declares that this invention illustrates a method for processing stir-fried licorice root slices through the above embodiments, but this invention is not limited to the above embodiments, that is, it does not mean that this invention must rely on the above embodiments to be implemented. The embodiments described above are some embodiments of this application, not all embodiments. The detailed description of the embodiments of this application is not intended to limit the scope of the claimed application, but merely to illustrate selected embodiments of this application. Those skilled in the art should understand that any improvements to this invention fall within the protection and disclosure scope of this invention.

[0074] The preferred embodiments of the present invention have been described in detail above. However, the present invention is not limited to the specific details in the above embodiments. Within the scope of the technical concept of the present invention, various simple modifications can be made to the technical solution of the present invention, and these simple modifications all fall within the protection scope of the present invention.

Claims

1. A processing method of fried liquorice decoction pieces, characterized in that, The method is: taking liquorice medicinal material, removing impurities, washing, moisturizing, cutting thick slices, frying, controlling the material temperature at 80-120 DEG C in the frying process, frying time is 10-25 minutes, frying to the section of the decoction piece is slightly yellow, frying liquorice decoction piece is obtained.

2. The processing method of fried licorice root slices according to claim 1, characterized in that, Real-time infrared thermometer is used to monitor the material temperature.

3. The processing method of fried licorice root slices according to claim 1, characterized in that, The thickness of the thick slice is 2-4 mm.

4. The processing method of fried licorice root slices according to any one of claims 1-3, characterized in that, The material temperature is controlled at 90-110 DEG C.

5. The processing method of fried licorice root slices according to any one of claims 1-4, characterized in that, The frying time is 15-22 minutes.

6. The processing method of fried licorice root slices according to any one of claims 1-3, characterized in that, The material temperature is 80 DEG C, and the frying time is 25 minutes.

7. The processing method of fried licorice root slices according to any one of claims 1-3, characterized in that, The material temperature is 120 DEG C, and the frying time is 13 minutes.

8. The processing method of fried licorice root slices according to any one of claims 1-3, characterized in that, The material temperature is 100 DEG C, and the frying time is 20 minutes.

9. The processing method of fried licorice root slices according to claim 1, characterized in that, The frying is carried out in a medicine frying machine, and the medicine frying machine is preheated to 180-280 DEG C before the thick slice is put in.

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