Processing method for reducing hepatotoxicity of polygonum multiflorum and braised polygonum multiflorum

Abstract

The invention provides a processing method for reducing hepatotoxicity of polygonum multiflorum and braised polygonum multiflorum, and belongs to the technical field of traditional Chinese medicines. The processing method comprises the following steps: soaking cleaned polygonum multiflorum in water, and then performing braising treatment to obtain a braised polygonum multiflorum product; auxiliary materials can be selectively added into the radix polygoni multiflori or no auxiliary materials are added into the radix polygoni multiflori; the auxiliary material is poria cocos or black beans; drying the braised polygonum multiflorum product until the water content is 25-35%; absorbing the dried braised polygonum multiflorum product into the wine liquid, and steaming in a manner of being separated from water; the wine liquid is yellow wine or poria cocos and glutinous rice fermented yellow wine; and after the water insulation steaming is finished, drying and sieving to obtain the braised polygonum multiflorum with low hepatotoxicity. According to the method, black beans / poria cocos are added as an auxiliary material for common processing when the polygonum multiflorum is prepared, and / or the yellow wine prepared by common fermentation of poria cocos and glutinous rice is steamed, so that hepatotoxic components of the polygonum multiflorum are remarkably reduced, and effective components are reserved.

Description

Technical Field

[0001] This invention belongs to the field of traditional Chinese medicine technology, and specifically relates to a processing method for reducing the hepatotoxicity of Polygonum multiflorum and a method for stewing Polygonum multiflorum. Background Technology

[0002] Polygonum multiflorum, the dried tuberous root of the Polygonum multiflorum plant (family Polygonaceae), is a traditional Chinese medicine with effects such as tonifying the liver and kidneys, nourishing essence and blood, darkening hair, and strengthening muscles and bones. Its medicinal value mainly comes from various active ingredients, including stilbene glycosides, anthraquinones, polysaccharides, and phospholipids. Studies have shown that certain individuals, such as those with immune stress or carrying specific genes, may experience liver damage after consuming Polygonum multiflorum or its processed forms. Polygonum multiflorum contains components that can cause liver damage, such as cis-stilbene glycosides and emodin-8-O-β-D-glucoside. Although the toxicity of processed Polygonum multiflorum has been reduced, the risk of liver damage still exists during its use.

[0003] Currently, methods for reducing the toxicity of Polygonum multiflorum include: taking slices or chunks of Polygonum multiflorum, mixing them with black bean juice according to the stewing method, placing them in a suitable non-iron container, and stewing until the juice is absorbed; or, steaming them according to the steaming method, either by steaming or mixing them with black bean juice and then steaming until they are brown inside and out, or by sun-drying them until semi-dry, slicing them, and then drying them. However, even after using the above traditional processing methods, the content of the hepatotoxic and nephrotoxic component emodin-8-O-β-D-glucoside in Polygonum multiflorum still reaches below 0.17%, which is only about 30% lower than that of raw Polygonum multiflorum, and the toxicity reduction effect still needs to be improved.

[0004] Therefore, developing a processing method that can effectively reduce the hepatotoxicity of Polygonum multiflorum is of great practical significance. Summary of the Invention

[0005] Therefore, the present invention aims to provide a method for processing Polygonum multiflorum to reduce its hepatotoxicity and to braise Polygonum multiflorum, thereby solving at least one technical problem in the background art.

[0006] This invention is implemented as follows: The first aspect of this invention provides a method for reducing the hepatotoxicity of Polygonum multiflorum, the method comprising the following steps: After cleaning, Polygonum multiflorum is soaked in water and then stewed to obtain stewed Polygonum multiflorum products; the Polygonum multiflorum may selectively contain excipients or may not contain any excipients; the excipients are Poria cocos or black beans; Polygonum multiflorum products are dried to a moisture content of 25%~35%; The dried Polygonum multiflorum products absorb the wine liquid and are then steamed in water; the wine liquid is rice wine or fermented rice wine made with Poria cocos and glutinous rice. After steaming, the herbs are dried and sieved to obtain stewed Polygonum multiflorum with low hepatotoxicity.

[0007] Furthermore, when adding auxiliary materials for stewing, Poria cocos or black beans are evenly covered on the surface of Polygonum multiflorum, and Poria cocos or black beans and Polygonum multiflorum are arranged in alternating layers; wherein, according to the mass ratio, Polygonum multiflorum: auxiliary materials = 10: (1~3).

[0008] Furthermore, the soaking time in water is 2 to 4 hours.

[0009] Furthermore, during the braising process, the internal temperature of the container is controlled at 95℃~102℃; the braising time is 24h~54h.

[0010] Furthermore, using glutinous rice and Poria cocos as raw materials, the fermented rice wine made from Poria cocos and glutinous rice is prepared through fermentation. The specific steps include: Wash the glutinous rice, soak it for 4-6 hours, drain the water and steam it. Grind the Poria cocos into a fine powder. Mix the Poria cocos powder with the steamed glutinous rice at a mass ratio of 5-10:1. Add brewing yeast at 0.5%-1% of the glutinous rice mass. Stir well and put it into a fermentation tank. Ferment at 25℃-30℃ for 7-10 days. After fermentation, filter to obtain Poria cocos and glutinous rice fermented yellow wine.

[0011] Further, according to the mass ratio, Polygonum multiflorum: wine = (2~5):1; the Polygonum multiflorum stewed product is soaked in the wine until the wine is absorbed.

[0012] Furthermore, the temperature for steaming is 100℃~120℃, the time is 3h~5h, and after steaming, it is left to simmer for 8h~12h.

[0013] The second aspect of the present invention provides braised Polygonum multiflorum, which is prepared by the above-mentioned method for reducing the hepatotoxicity of Polygonum multiflorum.

[0014] Compared with the prior art, the present invention has the following beneficial effects: 1. The processing method of the present invention significantly reduces the hepatotoxicity of Polygonum multiflorum. The present invention adds black beans or Poria cocos as auxiliary materials during the processing of Polygonum multiflorum, and uses yellow rice wine prepared by co-fermentation of Poria cocos and glutinous rice for steaming. Through a large number of experimental studies and verification using the C57 mouse model of liver injury, the Polygonum multiflorum prepared by the present invention can significantly reduce the probability of liver injury, effectively ensuring the safe use of Polygonum multiflorum in heterogeneous populations.

[0015] 2. The processing method of the present invention preserves the effective components of Polygonum multiflorum: While reducing hepatotoxicity, the processing method of the present invention can better preserve the effective medicinal components of Polygonum multiflorum, such as trans-stilbene glycosides, ensuring the traditional effects of Polygonum multiflorum such as nourishment and hair darkening, and improving the medicinal value of Polygonum multiflorum.

[0016] 3. Starting from the commonly used medicinal pair of Polygonum multiflorum and Poria cocos, this invention innovatively uses Poria cocos in the processing of Polygonum multiflorum and develops a unique processing excipient, Poria cocos and glutinous rice fermented yellow wine, which provides new ideas and methods for the selection of processing excipients for traditional Chinese medicine and enriches the connotation of traditional Chinese medicine processing technology.

[0017] 4. The processing steps of this invention are clear and the operation is relatively simple. The equipment used are all conventional equipment in the field of traditional Chinese medicine processing. The process is highly feasible and easy to promote and apply in actual production, and has good industrialization prospects. Detailed Implementation

[0018] To make the objectives, technical solutions, and advantages of this invention clearer, the invention will be further described in detail below with reference to embodiments. It should be understood that the specific embodiments described herein are merely illustrative and not intended to limit the invention.

[0019] A method for reducing the hepatotoxicity of Polygonum multiflorum includes the following steps: S1, Stewing: After cleaning, Polygonum multiflorum is soaked in water and then stewed to obtain stewed Polygonum multiflorum products; optional excipients may be added to the Polygonum multiflorum or no excipients may be added; the excipients are Poria cocos or black beans.

[0020] When adding excipients, the mass ratio of Polygonum multiflorum to excipients should be 10: (1~3). Sprinkle black beans or Poria cocos powder evenly on Polygonum multiflorum, and arrange the black beans or Poria cocos powder and Polygonum multiflorum in an alternating layered manner, that is, one layer of Polygonum multiflorum and one layer of excipients are arranged alternately. Add an appropriate amount of water so that the water level is 2cm~5cm above the surface of the medicinal material, and soak for 2h~4h.

[0021] In practice, the soaking time is 2 to 4 hours; during the braising process, the internal temperature of the container is controlled at 95°C to 102°C; and the braising time is 24 to 54 hours.

[0022] S2, Preliminary drying: Polygonum multiflorum products are dried to a moisture content of 25% to 35%.

[0023] S3, Brewing Method: The dried Polygonum multiflorum products are inhaled into alcohol and then steamed in a water bath; the alcohol is rice wine or fermented rice wine made from Poria cocos and glutinous rice.

[0024] Preparation steps of Poria cocos and glutinous rice fermented rice wine: Wash the glutinous rice, soak it for 4-6 hours, drain the water and steam it; grind the Poria cocos into fine powder, mix the Poria cocos powder with the steamed glutinous rice evenly according to the mass ratio of glutinous rice to Poria cocos = (5-10):1, add brewing yeast at 0.5%-1% of the mass of glutinous rice, stir evenly and put it into a fermentation tank, ferment at 25℃-30℃ for 7-10 days, filter after fermentation to obtain Poria cocos and glutinous rice fermented rice wine.

[0025] According to the mass ratio, Polygonum multiflorum: wine = (2~5):1; soak the Polygonum multiflorum stewed product in the wine until the wine is absorbed.

[0026] The temperature for steaming is 100℃~120℃, the time is 3h~5h, and after steaming, it is left to sit for 8h~12h.

[0027] S4. Post-processing: After steaming, the Polygonum multiflorum is removed and dried at a low temperature of 60℃~80℃ until the moisture content is 10%~15%. After sieving, the Polygonum multiflorum with low hepatotoxicity is obtained.

[0028] The following technical solution is excluded: adding black beans in step S1 and using rice wine in step S3.

[0029] Example 1 A method for reducing the hepatotoxicity of Polygonum multiflorum includes the following steps: S1. Take 100g of Polygonum multiflorum slices, wash and set aside; weigh 20g of Poria cocos, grind into fine powder; sprinkle the Poria cocos powder evenly on the Polygonum multiflorum slices, add water so that the water level is 3cm above the surface of the medicinal material, and soak for 3 hours; place the soaked Polygonum multiflorum in a sealed container, heat over low heat, keep the temperature inside the container at 98℃, and simmer for 24 hours; after simmering, take out the Polygonum multiflorum, and you will get the simmered Polygonum multiflorum product.

[0030] S2. Dry the Polygonum multiflorum stewed product obtained in S1 until the moisture content is 30%.

[0031] S3. Take the dried Polygonum multiflorum product from S2, add 30g of rice wine, and soak until the rice wine is absorbed. Place the soaked Polygonum multiflorum product in a steamer and steam it over water at a temperature of 110℃ for 4 hours. After steaming, let it sit for 8 hours.

[0032] S4. After steaming, take out the Polygonum multiflorum and dry it at 70℃ until the moisture content is 12%. After sieving, the processed Polygonum multiflorum is obtained, namely, stewed Polygonum multiflorum.

[0033] Example 2 A method for reducing the hepatotoxicity of Polygonum multiflorum includes the following steps: S1. Take 100g of Polygonum multiflorum slices, wash them and set aside. Add water so that the water level is 3cm above the surface of the medicinal material and soak for 3 hours. Place them in a sealed container, heat over low heat, and keep the temperature inside the container at 100℃ for 24 hours. After simmering, remove the Polygonum multiflorum to obtain the simmered Polygonum multiflorum product.

[0034] S2. Dry the Polygonum multiflorum stewed product obtained in S1 until the moisture content is 30%.

[0035] S3. Wash 500g of glutinous rice, soak for 5 hours, drain and steam until cooked. Weigh 50g of Poria cocos, grind into a fine powder, mix evenly with the steamed glutinous rice, add 2.5g of brewing yeast, stir well and put into a fermentation tank. Ferment at 28℃ for 8 days. After fermentation, filter to obtain Poria cocos and glutinous rice fermented rice wine. Take the dried Polygonum multiflorum (He Shou Wu) product from S2, add 50g of Poria cocos and glutinous rice fermented rice wine, and soak until the wine is absorbed. Place the soaked Polygonum multiflorum product in a steamer and steam over water at 110℃ for 4 hours. After steaming, let it sit for 8 hours.

[0036] S4. After steaming, take out the Polygonum multiflorum and dry it at 70℃ until the moisture content is 12%, which is the processed Polygonum multiflorum, namely stewed Polygonum multiflorum.

[0037] Example 3 A method for reducing the hepatotoxicity of Polygonum multiflorum includes the following steps: S1. Take 100g of Polygonum multiflorum slices, wash and set aside; weigh 20g of black beans; spread the black beans evenly on the Polygonum multiflorum slices, add water so that the water level is 3cm above the surface of the herbs, and soak for 3 hours. Place the soaked Polygonum multiflorum and black beans in a sealed container, heat over low heat, maintain the temperature inside the container at 98℃, and simmer for 24 hours; after simmering, remove the Polygonum multiflorum to obtain the simmered Polygonum multiflorum product.

[0038] S2. Dry the Polygonum multiflorum stewed product obtained in S1 until the moisture content is 30%.

[0039] S3. Wash 800g of glutinous rice, soak for 6 hours, drain and steam until cooked; weigh 80g of Poria cocos, grind into fine powder, mix evenly with the steamed glutinous rice, add 4g of brewing yeast, stir well and put into a fermentation tank, ferment at 26℃ for 9 days, filter after fermentation to obtain Poria cocos and glutinous rice fermented rice wine. Take the dried Polygonum multiflorum stewed product from S2, add 30g of Poria cocos and glutinous rice fermented rice wine, soak until the Poria cocos and glutinous rice fermented rice wine is absorbed; place the soaked Polygonum multiflorum stewed product in a steamer, steam over water at 110℃ for 4 hours; after steaming, let it sit for 8 hours.

[0040] S4. After steaming, take out the Polygonum multiflorum and dry it at 70℃ until the moisture content is 12%, which is the processed Polygonum multiflorum, namely stewed Polygonum multiflorum.

[0041] Comparative Example 1 This comparative example uses the traditional steaming method to process Polygonum multiflorum, which includes the following steps: S1. Take 100g of Polygonum multiflorum slices, wash and set aside; weigh 20g of black beans; spread the black beans evenly on the Polygonum multiflorum slices, add water so that the water level is 3cm above the surface of the herbs, and soak for 3 hours. Place the soaked Polygonum multiflorum and black beans in a sealed container, heat over low heat, maintain the temperature inside the container at 98℃, and simmer for 24 hours; after simmering, remove the Polygonum multiflorum to obtain the simmered Polygonum multiflorum product.

[0042] S2. Dry the Polygonum multiflorum stewed product obtained in S1 until the moisture content is 30%.

[0043] S3. Take the dried Polygonum multiflorum product from S2, add 20g of rice wine, and soak until the rice wine is absorbed. Place the soaked Polygonum multiflorum product in a steamer and steam it over water at a temperature of 110℃ for 4 hours. After steaming, let it sit for 8 hours.

[0044] S4. After steaming, take out the Polygonum multiflorum and dry it at 70℃ until the moisture content is 12%. After sieving, the processed Polygonum multiflorum is obtained, namely, stewed Polygonum multiflorum.

[0045] The components of processed and raw Polygonum multiflorum in Examples 1 to 3 and Comparative Example 1 were determined by high performance liquid chromatography, as shown in Table 1 below. These components include cis-stilbene glycoside, toxic components that cause liver damage such as emodin-8-O-β-D-glucoside, and medicinal active components such as trans-stilbene glycoside.

[0046] Table 1

[0047] Table 1 shows that, compared to raw Polygonum multiflorum, the processed Polygonum multiflorum from Examples 1 to 3 and Comparative Example 1, after being stewed, exhibited significantly lower levels of hepatotoxic components such as cis-stilbene glycoside and emodin-8-O-β-D-glucoside, while retaining medicinally effective components such as trans-stilbene glycoside. In terms of reducing toxicity and preserving medicinally effective components, Example 3 > Example 2 > Example 1 > Comparative Example 1.

[0048] Example 4 A model for evaluating drug-induced idiosyncratic liver injury induced by low-dose lipopolysaccharide (LPS) was constructed.

[0049] 1. Laboratory animals Healthy male C57 mice, weighing 16g~18g, were housed in the following environments: temperature 20℃±2℃, relative humidity 70%±5%, and L / D 12h / 12h.

[0050] 2. Sample preparation Weigh out the processed Polygonum multiflorum and raw Polygonum multiflorum from Examples 1 to 3 and Comparative Example 1 respectively, pulverize them into granules, extract them twice with 50% ethanol, concentrate under reduced pressure to recover the solvent, and then vacuum dry them to obtain a dry extract. Before use, prepare a clinically equivalent dose with deionized water (prepared according to the amount of raw Polygonum multiflorum / raw Polygonum multiflorum).

[0051] 3. Animal grouping, drug administration, and model establishment C57 mice were randomly divided into seven groups: blank group, LPS group, LPS + raw Polygonum multiflorum group, LPS + stewed Polygonum multiflorum group, and LPS + stewed Polygonum multiflorum group. The LPS + stewed Polygonum multiflorum group consisted of four subgroups, with the stewed Polygonum multiflorum being the Polygonum multiflorum prepared according to Examples 1 to 3 and Comparative Example 1, respectively. Each subgroup contained 20 randomly assigned C57 mice.

[0052] Control group (C group): 0.9% saline (0.2 mL / kg C57 mice) was administered by gavage.

[0053] LPS group: C57 mice were injected with LPS via the tail vein at a dose of 2.0 mg / kg.

[0054] LPS+Sw group: Raw Polygonum multiflorum sample was administered by gavage to C57 mice at a dose of 2.2 g / kg of raw drug; 3 hours later, LPS was injected via tail vein at a dose of 2.8 mg / kg of LPS to C57 mice.

[0055] LPS+Braised Polygonum multiflorum group (LPS+ZSW-1 group~LPS+ZSW-4 group): The braised Polygonum multiflorum samples prepared in Examples 1 to 3 and Comparative Example 1 were administered by gavage at a dose of 0.2 ml / kg of crude drug to C57 mice; 3 hours later, LPS was injected via tail vein at a dose of 2.0 mg / kg of LPS to C57 mice.

[0056] 4. Sample Collection and Analysis In the blank control group, LPS group, LPS+raw Polygonum multiflorum group, and LPS+stewed Polygonum multiflorum group, C57 mice were injected with LPS via the tail vein for 7 hours. They were then anesthetized by intraperitoneal injection of 1% sodium pentobarbital. Blood was collected from the inferior vena cava, left to stand for 2 hours, and centrifuged at 4℃ and 3500r / min for 15 minutes to collect the supernatant plasma. Liver specimens were also collected to evaluate liver injury.

[0057] Serum liver function biochemical indicators for liver injury evaluation: (1) The levels of alanine aminotransferase (ALT) and aspartate aminotransferase (AST) in the plasma of C57 mice were detected using a biochemical analyzer. The specific results are shown in Table 2. (2) The levels of inflammatory factors such as interleukin-6 (IL-6), interleukin-1β (IL-1β), tumor necrosis factor-α (TNF-α), and interferon-γ (INF-γ) in the plasma of C57 mice were detected using ELISA. The specific results are shown in Table 3.

[0058] Liver tissue markers used for liver injury assessment: TUNEL assay was used to analyze hepatocyte apoptosis. Specific results are shown in Table 4. Data in Tables 2-4 are presented as mean ± standard deviation.

[0059] Table 2

[0060] Compared with the control group, * indicates P<0.05, ** indicates P<0.01, and *** indicates P<0.001; compared with the LPS group, # indicates P<0.05, ## indicates P<0.01, and ### indicates P<0.001.

[0061] Table 2 shows that, compared with the control group, there was no significant difference in plasma ALT and AST levels in C57 mice in the LPS group (P>0.05), while plasma ALT and AST levels in C57 mice in the LPS+raw Polygonum multiflorum group were significantly increased (P<0.001), and plasma ALT and AST levels in C57 mice in the LPS+stewed Polygonum multiflorum group were significantly increased (P<0.05, P<0.01), indicating that a lipopolysaccharide (LPS)-induced drug-specific liver injury model was successfully constructed.

[0062] Compared with the LPS group, the LPS+raw Polygonum multiflorum and LPS+stewed Polygonum multiflorum groups showed a significant increase in plasma ALT and AST levels in C57 mice (P<0.001). The LPS+raw Polygonum multiflorum groups (LPS+ZSW-1~LPS+ZSW-3) corresponding to Examples 1 to 3 showed a slight but not significant increase in plasma ALT and AST levels in C57 mice. The LPS+stewed Polygonum multiflorum group (LPS+ZSW-4) corresponding to Comparative Example 1 showed a significant increase in plasma ALT and AST levels in C57 mice (P<0.05). This indicates that compared with raw Polygonum multiflorum, the stewed Polygonum multiflorum prepared in Examples 1 to 3 reduces the probability of liver damage caused by its own hepatotoxic components, and the effect is Example 3 > Example 2 > Example 1.

[0063] Table 3

[0064] Compared with the control group, * indicates P<0.05, ** indicates P<0.01, and *** indicates P<0.001; compared with the LPS group, # indicates P<0.05, ## indicates P<0.01, and ### indicates P<0.001.

[0065] Table 3 shows that, compared with the control group, the levels of inflammatory factors such as IL-6, IL-1β, TNF-α, and INF-γ in the serum of C57 mice in the LPS group did not change significantly (P>0.05). The levels of inflammatory factors such as IL-6, IL-1β, TNF-α, and INF-γ in the serum of C57 mice in the LPS+SSW group were significantly increased (P<0.001); the levels of inflammatory factors such as IL-6, IL-1β, TNF-α, and INF-γ in the serum of C57 mice in the LPS+ZSW-1~LPS+ZSW-4 group were significantly increased (P<0.05, P<0.01), indicating that a lipopolysaccharide (LPS)-induced drug-specific liver injury model was successfully constructed.

[0066] Compared with the LPS group, the LPS+raw Polygonum multiflorum and LPS+stewed Polygonum multiflorum groups showed a significant increase in the plasma levels of various inflammatory factors in C57 mice (P<0.001). The LPS+raw Polygonum multiflorum groups (LPS+ZSW-1~LPS+ZSW-3) corresponding to Examples 1 to 3 showed a slight but not significant increase in the serum levels of inflammatory factors such as IL-6, IL-1β, TNF-α, and INF-γ in C57 mice. The LPS+stewed Polygonum multiflorum group (LPS+ZSW-4) corresponding to Comparative Example 1 showed a significant increase in the plasma levels of various inflammatory factors in C57 mice (P<0.05). This indicates that compared with raw Polygonum multiflorum, the stewed Polygonum multiflorum prepared in Examples 1 to 3 reduces the probability of liver damage caused by its own hepatotoxic components, and the effect is Example 3 > Example 2 > Example 1.

[0067] Table 4

[0068] Compared with the LPS group, # indicates P<0.05, ## indicates P<0.01, and ### indicates P<0.001.

[0069] Table 4 shows the TUNEL assay results, which indicate that compared with the LPS group, the LPS+raw Polygonum multiflorum group showed significant hepatocyte apoptosis (P<0.001). The LPS+stewed Polygonum multiflorum groups (LPS+ZSW-1~LPS+ZSW-3) corresponding to Examples 1 to 3 showed an increase in hepatocyte apoptosis rate, but not significantly. The LPS+stewed Polygonum multiflorum group (LPS+ZSW-4) corresponding to Comparative Example 1 showed a significant increase in hepatocyte apoptosis rate (P<0.01). This indicates that compared with raw Polygonum multiflorum, the stewed Polygonum multiflorum prepared in Examples 1 to 3 reduced the probability of liver damage caused by its own hepatotoxic components, and the effect was Example 3 > Example 2 > Example 1.

[0070] The embodiments described above are merely illustrative of several implementations of the present invention, and while the descriptions are specific and detailed, they should not be construed as limiting the scope of the present invention. It should be noted that those skilled in the art can make various modifications and improvements without departing from the concept of the present invention, and these modifications and improvements all fall within the scope of protection of the present invention. Therefore, the scope of protection of this patent should be determined by the appended claims.

Claims

1. A processing method for reducing the hepatotoxicity of Radix Polygoni Multiflori, characterized in that, The processing method comprises the following steps: The cleaned Polygonum multiflorum is soaked in water and then subjected to stewing treatment to obtain stewed Polygonum multiflorum; the Polygonum multiflorum can be optionally added with auxiliary materials or without any auxiliary materials; the auxiliary materials are poria cocos or black beans; The stewed Polygonum multiflorum is dried to a water content of 25% to 35%; The dried stewed Polygonum multiflorum is soaked in wine and then subjected to steam cooking; the wine is yellow rice wine or poria cocos glutinous rice fermented yellow rice wine; After the steam cooking, the stewed Polygonum multiflorum is dried and sieved to obtain stewed Polygonum multiflorum with low hepatotoxicity.

2. The processing method of reducing the hepatotoxicity of Radix Polygoni Multiflori according to claim 1, characterized in that, When the stewing treatment is performed with the addition of auxiliary materials, the poria cocos or black beans are evenly covered on the surface of the Polygonum multiflorum, and the poria cocos or black beans and the Polygonum multiflorum are arranged in a spaced layered manner; wherein, according to the mass ratio, the Polygonum multiflorum: auxiliary materials = 10: (1 to 3).

3. The processing method of reducing the hepatotoxicity of Radix Polygoni Multiflori according to claim 1, characterized in that, The soaking treatment is performed for 2 to 4 hours.

4. The processing method of reducing the hepatotoxicity of Radix Polygoni Multiflori according to claim 1, characterized in that, During the stewing treatment, the temperature inside the container is controlled to be 95 to 102 DEG C; and the stewing time is 24 to 54 hours.

5. The processing method of reducing the hepatotoxicity of Radix Polygoni Multiflori according to claim 1, characterized in that, The poria cocos glutinous rice fermented yellow rice wine is prepared from glutinous rice and poria cocos through fermentation, and the steps specifically comprise: The glutinous rice is washed, soaked for 4 to 6 hours, and then steamed to be cooked; the poria cocos is crushed into fine powder, and then mixed with the steamed glutinous rice according to the mass ratio of 5 to 10: 1; 0.5% to 1% of brewing yeast is added to the glutinous rice, and then stirred to be uniformly mixed; the mixture is then loaded into a fermentation tank and subjected to fermentation at 25 to 30 DEG C for 7 to 10 days; and after the fermentation, the poria cocos glutinous rice fermented yellow rice wine is obtained through filtration.

6. The processing method of reducing the hepatotoxicity of Radix Polygoni Multiflori according to claim 1 or 5, characterized in that, According to the mass ratio, the Polygonum multiflorum: wine = (2 to 5): 1; the stewed Polygonum multiflorum is soaked in the wine until the wine is absorbed.

7. The processing method of reducing the hepatotoxicity of Radix Polygoni Multiflori according to claim 1, characterized in that, The steam cooking is performed at a temperature of 100 to 120 DEG C for 3 to 5 hours, and then stewed for 8 to 12 hours after the steam cooking.

8. A stewed Polygonum multiflorum Thunb, characterized in that, The stewed Polygonum multiflorum is obtained through the processing method for reducing the hepatotoxicity of Polygonum multiflorum according to any one of claims 1 to 7.

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