Processing method of fried corydalis tuber and its decoction pieces

Abstract

The application belongs to the technical field of traditional Chinese medicine decoction piece processing, and specifically discloses a processing method of bamboo juice fried peucedani, which comprises the following steps: S1, bamboo juice dosage control: fresh bamboo juice is taken according to the fresh bamboo juice and peucedani piece mass ratio of 20-60:100; S2, gradient conditioning: the fresh bamboo juice is sprayed on the peucedani piece in three times, and the material is placed after each spraying; S3, gradient drying: the conditioned material is dried in three sections, and the water content is less than or equal to 12% after drying, and the material is cooled. The application also discloses the peucedani decoction piece prepared by the processing method. Through the gradient conditioning of "spraying and standing penetration" and the gradient drying of "three-section temperature-three-section time", the bamboo juice is uniformly penetrated, the material is gently dried and quickly shaped, the appearance consistency of the decoction piece is improved, and the contents of the key active ingredients, namely, praeroside A and praeroside B, are improved.

Description

Technical Field

[0001] This invention belongs to the field of traditional Chinese medicine processing technology, and relates to a processing method for stir-fried Peucedanum praeruptorum with bamboo sap and the processed medicinal slices thereof. Background Technology

[0002] Peucedanum praeruptorum is a commonly used Chinese medicinal herb, known for its effects of dispersing wind-heat, reducing phlegm, and lowering qi. Bamboo sap, a traditional excipient, is characterized by its heat-clearing and phlegm-reducing properties. Peucedanum praeruptorum is the dried root of either Peucedanum praeruptorum Dunn or Peucedanum decursivum Maxim, belonging to the Apiaceae family. It is used to treat wind-heat cough, excessive phlegm, and wheezing. The earliest record of processing Peucedanum praeruptorum with bamboo sap is found in Liu Song's *Lei Gong Pao Zhi Lun*, which states, "For fine processing, soak it in sweet bamboo sap until moist, then dry it in the sun." Later classics such as *Compendium of Materia Medica* continued this processing method. Bamboo sap is cold and slippery in nature, possessing the effects of clearing heat, resolving phlegm, relieving cough, and calming wheezing. When processed in combination with Peucedanum praeruptorum, it produces a synergistic effect, enhancing its phlegm-reducing, cough-suppressing, and wheezing-relieving effects. It is particularly suitable for excessive phlegm caused by wind-heat and dryness, and its synergistic effect is superior to modern processing methods such as honey-processing.

[0003] Traditional bamboo sap processing / stir-frying techniques are largely based on experience, often suffering from problems such as unclear bamboo sap dosage, crude soaking methods (e.g., single soaking leading to external moisture and internal dryness), and arbitrary stir-frying conditions (lack of segmented temperature and time control). This results in unstable appearance of processed products, large batch-to-batch variations, and fluctuations in active ingredient content, thus affecting both clinical efficacy and industrial consistency. The content of active ingredients is the core guarantee of the efficacy of traditional Chinese medicine decoction pieces. As key active ingredients in Peucedanum praeruptorum for dispersing wind-heat and resolving phlegm, the content changes of Peucedanum praeruptorum A and B directly relate to clinical efficacy.

[0004] Therefore, a quantifiable, scalable, and high-quality processing technique for stir-frying Angelica dahurica with bamboo sap is needed. Summary of the Invention

[0005] The purpose of this invention is to overcome the shortcomings of the prior art and provide a method for processing bamboo sap-fried Peucedanum praeruptorum. By coordinating the gradient moistening process of "multiple spraying-static permeation" and the gradient drying process of "three-stage temperature-three-stage time", the bamboo sap can be uniformly permeated, gently dried and quickly shaped, improving the consistency of the appearance of the processed slices and increasing the content of key active ingredients, Peucedanum praeruptorum A and Peucedanum praeruptorum B.

[0006] To achieve the above objectives, the present invention employs the following technical solutions: A method for preparing stir-fried Peucedanum praeruptorum with bamboo sap includes the following steps: S1. Control of bamboo sap dosage: Fresh bamboo sap is taken at a mass ratio of 20-60:100 to angelica root slices; preferably 40:100. S2. Gradient moistening: Spray fresh bamboo sap onto the Peucedanum praeruptorum slices in three separate applications, allowing them to stand after each application. S3. Gradient Drying: The moistened material is dried in three stages until the moisture content is ≤12% and then cooled.

[0007] More preferably, in S1, the mass ratio of fresh bamboo sap to Peucedanum praeruptorum slices is preferably 40:100.

[0008] Preferably, in S2, the three spray amounts account for 40%, 35%, and 25% of the total amount of fresh bamboo sap, respectively; and after each spray, the water is left to stand for 20–40 min, 10–30 min, and 5–20 min, respectively.

[0009] More preferably, the settling time after each spraying is 40 minutes for the first time, 30 minutes for the second time, and 20 minutes for the third time.

[0010] Preferably, in S3, the specific process of gradient drying is as follows: the first stage is dried at 80-90℃ for 10-20 min, the second stage is dried at 90-100℃ for 15-25 min, and the third stage is dried at 100-110℃ for 20-30 min.

[0011] More preferably, the gradient drying process is as follows: the first stage is dried at 90℃ for 20 min, the second stage is dried at 100℃ for 25 min, and the third stage is dried at 110℃ for 30 min.

[0012] A type of stir-fried Peucedanum praeruptorum slices made with bamboo sap, prepared using the aforementioned processing method.

[0013] The present invention has the following advantages: (1) The effect of the amount of bamboo sap used in this invention on the content of the two active ingredients shows a trend of "first increasing and then decreasing". When the amount of bamboo sap used is 40g / 100g of Peucedanum praeruptorum, the content of active ingredients is the highest. An appropriate amount of bamboo sap can promote the cell wall breaking of Peucedanum praeruptorum through the immersion effect, which is conducive to the retention of active ingredients.

[0014] (2) The gradient moistening scheme of the present invention solves the problem of "external wetness and internal dryness" caused by traditional one-time soaking. The combination of step-by-step spraying and static placement can make the bamboo sap penetrate evenly into the interior of Peucedanum praeruptorum, which not only ensures the uniformity of processing, but also reduces the degradation of active ingredients due to excessive local moisture. The three-stage gradient drying process achieves a balance between slow release of moisture in the early stage, full action in the middle stage, and rapid shaping in the later stage, thereby improving both appearance and active ingredient content. Attached Figure Description

[0015] Figure 1 This is a schematic diagram of the process flow of the present invention. Detailed Implementation

[0016] To make the objectives, technical solutions, and advantages of this invention clearer, the invention will be further described in detail below with reference to the accompanying drawings and embodiments. It should be understood that the specific embodiments described herein are merely illustrative and not intended to limit the invention.

[0017] 1. Materials and Instruments Peucedanum praeruptorum slices (identified as the dried root of Peucedanum praeruptorum Dunn, a plant of the Apiaceae family, after removing impurities, scraping off the black skin and rhizome, and cutting into thick slices); fresh bamboo sap (compliant with the Jiangxi Provincial Drug Administration's standard for prepared Chinese medicinal materials JXYPBZXD2022-001); Peucedanum praeruptorum A reference standard (purity ≥98.0%) and Peucedanum praeruptorum B reference standard (purity ≥98.0%) (purchased from Chengdu Glip Biotechnology Co., Ltd.); methanol and acetonitrile were of chromatographic grade, and other reagents were of analytical grade; double-distilled water.

[0018] Drum-type herb stir-frying machine (model: ZY-600, manufacturer: Wenzhou Dingli Medical Instrument Co., Ltd.); High-performance liquid chromatograph (model: LC-20AT, Shimadzu Enterprise Management Co., Ltd., equipped with ultraviolet detector); Electronic analytical balance (model: ME204E, Shanghai Mettler Toledo Instruments Co., Ltd.); Electric thermostatic drying oven (model: DHG-9023A, Shanghai Jinghong Experimental Equipment Co., Ltd.); Ultrasonic cleaner (model: KQ-200VDE, Kunshan Ultrasonic Instrument Co., Ltd.); Moisture analyzer (model: SFY-20A, Shenzhen Guanya Electronic Technology Co., Ltd.).

[0019] 2. Evaluation and Testing Methods 2.1 Appearance trait scoring method Based on the 2025 edition of the Chinese Pharmacopoeia, the following scoring criteria for appearance characteristics were established: 80-100 points are awarded for a uniform surface color, ranging from light yellow to yellowish-brown, without scorch marks or unwetted dry slices, and with a firm texture; 60-79 points are awarded for a relatively uniform surface color, with occasional scorch marks or unwetted dry slices; and 40-59 points are awarded for an uneven surface color, with many scorch marks or obvious unwetted areas.

[0020] The comprehensive evaluation index uses a weighted method: the content of angelica dahurica A has a weight of 40%, the content of angelica dahurica B has a weight of 40%, and the appearance score has a weight of 20%. 2.2 Content Determination 1. Preparation of the test solution: Take about 0.5 g of stir-fried Peucedanum praeruptorum powder (passed through a No. 3 sieve), accurately weigh it, place it in a stoppered conical flask, accurately add 25 mL of chloroform, stopper tightly and weigh, sonicate (power 250 W, frequency 33 kHz) for 10 min, cool and weigh again, replenish the lost weight with chloroform, shake well, filter; accurately measure 5 mL of the filtrate, evaporate to dryness, dissolve the residue in methanol and transfer it to a 25 mL volumetric flask, add methanol to the mark, shake well, and the test solution is obtained.

[0021] 2. Reference solution: Accurately weigh appropriate amounts of angelica sinensis A and angelica sinensis B reference standards, dissolve them in methanol and dilute to volume to prepare a mixed reference stock solution with a concentration of 0.1 mg / mL for each standard. Dilute stepwise for later use.

[0022] 3. Chromatographic conditions: A C18 column (4.6 mm × 250 mm, 5 μm) was used; methanol (A)-water (B) was used as the mobile phase with gradient elution (0–7 min, 70%–77% A; 7–20 min, 77%–78% A; 20–35 min, 78%–80% A); flow rate was 1 mL / min; detection wavelength was 321 nm; column temperature was 30℃; and injection volume was 10 μL.

[0023] 4. Methodological evaluation: Specificity tests showed that the resolution of both components from adjacent peaks was greater than 1.5 and there was no negative interference; the linear relationship is shown in Table 1. Table 1 Linear Relationships of Each Component The peak area RSDs for precision tests (n=6) were 0.18% and 0.20%, respectively; the peak area RSDs for repeatability tests (n=6) were 0.53% and 0.66%, respectively; the peak area RSDs for stability tests (0–24 h) were 0.31% and 0.49%, respectively; and the average recoveries for spiking recovery tests were 98.81% and 97.52%, respectively, with RSDs of 1.15% and 1.53%, respectively.

[0024] Example 1: Screening of bamboo sap dosage Five portions of cleaned Peucedanum praeruptorum slices, each 100 g, were added with 20 g, 40 g, 60 g, 80 g, and 100 g of fresh bamboo sap, respectively. The slices were then moistened using a gradient method (40% initial spray, 40 min standing; 35% second spray, 30 min standing; 25% third spray, 20 min standing). After moistening, a fixed drying process was used, and the appearance score and the content of the two active ingredients were determined. The results are shown in Table 2. Under the condition of 40 g / 100 g, the content of Peucedanum praeruptorum A was 13.56 mg / g and Peucedanum praeruptorum B was 4.15 mg / g, resulting in the highest comprehensive score (99). Based on this, the optimal bamboo sap dosage was determined to be 40 g / 100 g.

[0025] Table 2. Effects of bamboo sap dosage on the indicators of stir-fried angelica dahurica with bamboo sap. Single-factor experiments showed that the dosage of bamboo sap had a "first increase and then decrease" effect on the content of the two active ingredients. When the dosage of bamboo sap was 40 g / 100 g of Angelica dahurica, the content of the two active ingredients and the comprehensive score reached a better level.

[0026] Example 2: Orthogonal Experiment: Parameter Optimization of Gradient Moistening × Gradient Drying With a fixed bamboo sap dosage of 40 g / 100 g of Angelica dahurica, a three-factor, three-level orthogonal experiment was conducted, with gradient moistening parameters (A), frying temperature scheme (B), and frying time scheme (C) as the factors to be investigated. The design is shown in Table 3, and the measured indicators and calculated comprehensive scores are shown in Table 4. The results of the analysis of variance are shown in Table 5. A, B, and C all had highly significant effects on the comprehensive score (P < 0.05).

[0027] The combination of key parameters exhibits a synergistic effect with significant impact: orthogonal experiments and analysis of variance show that the gradient moistening parameter (A), frying temperature (B), and frying time (C) all have a significant impact on the overall score (P < 0.05), indicating that the process is not a simple single-factor linear optimization. The gradient wetting schemes are set as follows: Scheme 1 (first spray 40%, stand for 20 min; second spray 35%, stand for 10 min; third spray 25%, stand for 5 min); Scheme 2 (first spray 40%, stand for 30 min; second spray 35%, stand for 20 min; third spray 25%, stand for 10 min); Scheme 3 (first spray 40%, stand for 40 min; second spray 35%, stand for 30 min; third spray 25%, stand for 20 min).

[0028] The frying temperature settings are as follows: Temperature Scheme 1 (80℃, 90℃, 100℃); Temperature Scheme 2 (85℃, 95℃, 105℃); Temperature Scheme 3 (90℃, 100℃, 110℃). The frying time settings are as follows: Time Scheme 1 (10 min, 15 min, 20 min); Time Scheme 2 (15 min, 20 min, 25 min); Time Scheme 3 (20 min, 25 min, 30 min).

[0029] Table 3. Three-factor, three-level orthogonal experimental design (L9) Table 4. Results of the orthogonal experiment (indicators and comprehensive score) Table 5. Results of Analysis of Variance (Overall Score) Example 3: Verification Test of Preferred Combination A3B3C3 Based on the orthogonal experimental analysis results, a further verification experiment was conducted under conditions A3B3C3 (repeated 3 times): the mass ratio of bamboo sap to Peucedanum praeruptorum was 40:100; the moistening scheme 3 was adopted (first spray 40%, stand for 40 min; second spray 35%, stand for 30 min; third spray 25%, stand for 20 min); the frying temperature scheme 3 (90℃, 100℃, 110℃); the frying time scheme 3 (20 min, 25 min, 30 min).

[0030] The average results of the three batches of validation were: the content of white peucedanin A was 14.93 mg / g, the content of white peucedanin B was 4.96 mg / g, and the appearance score was 97. All of these were better than the results of the nine groups of orthogonal experiments shown in Table 4, indicating that the parameter combination of the present invention has a significant synergistic improvement effect and batch-to-batch consistency.

[0031] This invention utilizes an appropriate amount of bamboo sap to improve the tissue structure of Peucedanum praeruptorum through soaking, making it easier to retain active ingredients. Multiple spraying and static soaking avoid the external dampness and internal dryness, as well as localized over-wetting, that can occur with single-stage soaking, promoting uniform penetration of the bamboo sap and reducing localized degradation of active ingredients. The three-stage gradient drying process achieves a balance between slow-release moisture in the early stage, full action in the middle stage, and rapid shaping in the later stage, thereby simultaneously improving both appearance and active ingredient content. This invention is not limited to the specific embodiments described above. The invention extends to any new feature or combination disclosed in this specification, as well as any new method or process step or combination disclosed herein.

Claims

1. A method for processing *Peucedanum praeruptorum* stir-fried with bamboo sap, characterized in that, Includes the following steps: S1. Control of bamboo sap dosage: Take fresh bamboo sap at a mass ratio of 20-60:100 to fresh angelica root slices; S2. Gradient moistening: Spray fresh bamboo sap onto the Peucedanum praeruptorum slices in three separate applications, allowing them to stand after each application. S3. Gradient Drying: The moistened material is dried in three stages until the moisture content is ≤12% and then cooled.

2. The method for processing bamboo sap-fried Peucedanum praeruptorum according to claim 1, characterized in that, In S1, the preferred mass ratio of fresh bamboo sap to Peucedanum praeruptorum slices is 40:

100.

3. The method for processing bamboo sap-fried Peucedanum praeruptorum according to claim 1, characterized in that, In S2, the three spray amounts accounted for 40%, 35%, and 25% of the total fresh bamboo sap, respectively; after each spray, the solution was left to stand for 20–40 min, 10–30 min, and 5–20 min, respectively.

4. The method for processing bamboo sap-fried Peucedanum praeruptorum according to claim 3, characterized in that, The preferred settling time after each spraying is 40 minutes for the first time, 30 minutes for the second time, and 20 minutes for the third time.

5. The method for processing bamboo sap-fried Peucedanum praeruptorum according to claim 1, characterized in that, In S3, the specific process of gradient drying is as follows: the first stage is dried at 80-90℃ for 10-20 min, the second stage is dried at 90-100℃ for 15-25 min, and the third stage is dried at 100-110℃ for 20-30 min.

6. The method for processing bamboo sap-fried Peucedanum praeruptorum according to claim 5, characterized in that, The preferred process for gradient drying is as follows: first stage drying at 90℃ for 20 min, second stage drying at 100℃ for 25 min, and third stage drying at 110℃ for 30 min.

7. A medicinal herb made by stir-frying Peucedanum praeruptorum slices with bamboo sap, characterized in that, It is prepared by applying the processing method described in any one of claims 1-6.

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