A processing method of zingiber officinale-processed coicis and a processed coicis product obtained by the method

Abstract

The present application relates to the field of traditional Chinese medicine processing, and particularly relates to a processing method of ginger-fried coix seed and the obtained coix seed processed product. The processing method comprises the following steps: taking coix seed, adding ginger juice for dampening for 30-90 min, and then stirring and frying at 140-180 DEG C for 15-35 min. The present application uses ginger juice as an auxiliary material for frying, and through optimization of key process parameters, ginger-fried coix seed with high content of glycerol trioleate and excellent appearance can be simultaneously and stably obtained. The present application effectively solves the drawbacks of unstable quality in the traditional process, and the process has good feasibility, and the prepared product has small batch difference, and has good conversion and application prospect.

Description

Technical Field

[0001] This invention relates to the field of traditional Chinese medicine processing, and in particular to a method for processing ginger-processed coix seed and the resulting processed coix seed product. Background Technology

[0002] Job's tears (Coix seed) is a plant of the Poaceae family. Coix lacryma-jobi L. var. mayuen ( Roman. The dried, mature kernels of *Stapf* are sweet, bland, and cool in nature, and enter the spleen, stomach, and lung meridians. They have the effects of promoting diuresis and eliminating dampness, strengthening the spleen and stopping diarrhea, and clearing heat and draining pus. Modern research shows that they mainly contain chemical components such as triglycerides, polysaccharides, flavonoids, and steroids, and have multiple pharmacological activities such as diuresis, anti-inflammation, hypoglycemia, anti-tumor, and regulation of intestinal flora, and are widely used in clinical practice.

[0003] Job's tears must be processed before being used in medicine, and the history of this processing method is long and rich. Although ginger-processing is one of the traditional processing methods and is recorded in some local processing standards and literature, the descriptions of its process parameters in ancient and modern books are scattered, and there is a lack of unified standards for key processes such as the amount of excipients, processing temperature and time. Modern systematic research is also relatively weak, which has led to difficulties in the inheritance and optimization of the processing technology of ginger-processed Job's tears.

[0004] In terms of quality evaluation, triglycerides are one of the core active ingredients of Coix seed, possessing various pharmacological activities such as regulating blood lipids, anti-inflammation, and anti-tumor effects, and serving as a specific representative indicator for distinguishing genuine from counterfeit products. However, previous studies have found that Coix seed processed using the ginger-processing technique as recorded in existing literature and local regulations results in significant fluctuations in the triglyceride content of the processed product, making it difficult to consistently achieve ideal levels, and the appearance is also unsatisfactory. Furthermore, the quality control standards for ginger-processed Coix seed are still incomplete, lacking specific quality evaluation methods, which severely restricts its standardized production and clinical application. Summary of the Invention

[0005] To address the aforementioned issues, this invention provides a method for processing ginger-processed coix seed, which stably yields a high content of triglycerides while maintaining the excellent appearance of the processed product, thus providing technical support for improving the quality of ginger-processed coix seed.

[0006] The present invention provides a method for processing Job's tears by stir-frying, which includes the following steps: Take Job's tears, soak them in ginger juice for 30-90 minutes, and then stir-fry them at 140-180℃ for 15-35 minutes.

[0007] Furthermore, the mass ratio of ginger juice to Job's tears is 10:100.

[0008] Furthermore, the ginger juice and Job's tears are mixed and left to soak for 30 minutes, and the stir-frying temperature is 160℃ for 25 minutes.

[0009] Furthermore, the ginger juice is made by pressing fresh ginger with water, wherein the mass ratio of fresh ginger to the extracted ginger juice is 1:1.

[0010] The present invention also provides a processed product of coix seed, which is prepared according to the aforementioned method.

[0011] This invention uses the appearance and active ingredient (trioleylglycerol) content of processed Job's tears as evaluation indicators. A weighted evaluation system is constructed for comprehensive evaluation to determine the optimal method for processing Job's tears. This method uses ginger juice as an auxiliary ingredient for processing. By optimizing key process parameters, high-trioleylglycerol content and excellent appearance of ginger-processed Job's tears can be obtained simultaneously and stably. This invention effectively solves the drawbacks of unstable quality in traditional processes, has good process feasibility, minimal batch-to-batch variation in the produced product, and possesses promising prospects for commercial application.

[0012] Obviously, based on the above description of the present invention, and according to common technical knowledge and conventional methods in the field, various other modifications, substitutions or alterations can be made without departing from the basic technical concept of the present invention.

[0013] The following detailed embodiments further illustrate the above-described content of the present invention. However, this should not be construed as limiting the scope of the present invention to the following examples. All technologies implemented based on the above-described content of the present invention fall within the scope of the present invention. Attached Figure Description

[0014] Figure 1 High-performance liquid chromatogram of Coix seed (A: triglyceride); Figure 2 The morphology of ginger-processed coix seed slices under different processing conditions. Detailed Implementation

[0015] The raw materials, reagents, and equipment used in the specific embodiments of this invention were all purchased commercially.

[0016] Example 1: Preparation of ginger-processed Job's tears Recipe: 100g Job's tears, 10g ginger Preparation method: ① Weigh the raw materials according to the proportions; ② Take fresh ginger, wash it, mash it, add water and press to extract the juice. Add water to the ginger residue and press again. Combine the juices to get 10g of ginger juice. ③ Take the Job's tears and the ginger juice obtained in step ②, mix well, let it soak for 30 minutes, stir-fry at 160℃ for 25 minutes, remove and let cool, and you have the product.

[0017] The following experimental examples further illustrate the beneficial effects of the present invention: Experimental Example 1: Study on the processing technology of stir-fried and processed coix seed products I. Experimental Materials and Instruments 1. Experimental Materials Coix seed (Sichuan Guoqiang Traditional Chinese Medicine Pieces Co., Ltd.); fresh ginger (fresh ginger, impurities removed, washed, crushed and juiced for later use), acetonitrile (chromatographic grade), dichloromethane (chromatographic grade), water (Yibao drinking purified water), triglyceride reference standard (purity ≥98%; Chengdu Pufeide Reference Standard Technology Co., Ltd.).

[0018] 2. Experimental Apparatus Multifunctional roasting machine (Type 5, Changzhou Jintan Mais Machinery Co., Ltd.), food processor (LLJ-C10S2, Xiaoxiong Electric Appliance Co., Ltd.), high-speed grinder (QE-300, Zhejiang Yili Industry and Trade Co., Ltd.), circulating water vacuum pump (SHB-Ⅲ, Gongyi Yuhua Instrument Co., Ltd.), electronic analytical balance (BSA224S, Sartorius Scientific Instruments Co., Ltd.), electronic balance (CN-LQC30002, Kunshan Youkeweite Electronic Technology Co., Ltd.), CNC ultrasonic cleaner (KQ-500DE, Kunshan Ultrasonic Instrument Co., Ltd.), high performance liquid chromatograph (Agilent), chromatographic column (100-5-C18 (W) 4.6×250mm, Kromasil).

[0019] II. Screening and Weight Determination of Quality Evaluation Indicators for Processed Coix Seed Products 1. Content determination The content determination method was optimized by referring to the 2025 edition of the Chinese Pharmacopoeia and related literature, and the content of triglyceride was determined by high performance liquid chromatography.

[0020] 2. Preparation of the test solution Take about 0.6 g of coix seed powder (passed through a No. 3 sieve), accurately weigh it, place it in a stoppered conical flask, accurately add 50 mL of mobile phase, weigh it, soak for 2 h, sonicate (300 W, 50 kHz) for 30 min, cool, weigh it again, replenish the lost mass with mobile phase, shake well, filter, and collect the filtrate to obtain the final product.

[0021] 3. Preparation of reference solution Take an appropriate amount of triglyceride reference standard, accurately weigh it, and add it to the mobile phase to prepare a solution containing 0.14 mg of the component per 1 mL.

[0022] 4. Chromatographic conditions A Kromasil 100-5 C18 (W) column (4.6 mm × 250 mm, 5 μm) was used; the mobile phase was acetonitrile-dichloromethane (65:35); the flow rate was 1.0 mL / min; the column temperature was 25 °C. Detection was performed using an evaporative light scattering detector; the carrier gas flow rate was 2.0 L / min; the drift tube temperature was 70 °C; the retention time was 50 min; and the gain was 2.

[0023] 5. Methodological Examination 5.1 Specificity Test Take appropriate amounts of the reference standard and test solution, and inject them for determination under the chromatographic conditions specified in item "4". The results are shown in the figure. Figure 1 It can be seen that the separation degree between the two components and the adjacent peak is greater than 1.5, and there is no interference from the solvent, indicating that the method has good specificity.

[0024] 5.2 Precision Test The test solution prepared by the method in section "2" was injected and measured 6 times under the chromatographic conditions in section "4". The RSD of the peak area of ​​triglyceride was found to be 0.69%, indicating that the instrument precision was good.

[0025] 5.3 Repeatability Test Using the same extract, six test solutions were prepared in parallel according to the method in section "2". The solutions were then injected and analyzed under the chromatographic conditions in section "4". The RSD of the triglyceride peak area was found to be 2.34%, indicating that the method has good repeatability.

[0026] 5.4 Stability Test The test solution prepared by the method in section "2" was injected and measured at 0, 2, 4, 6, 8, 12, 18, and 24 h under the chromatographic conditions in section "4". The RSD of the triglyceride peak area was 1.54%, indicating that the test solution had good stability within 24 h.

[0027] 5.5 Spiking Recovery Test Accurately pipette 2.5 mL of the extract containing the determined index components, in two portions. Accurately add 2.5 mL of the reference solution under section “3”. Prepare the test solution according to the method under section “2”. Inject and determine under the chromatographic conditions under section “4”. The average recovery rate of triglycerides was calculated to be 99.82%, with an RSD of 0.62%.

[0028] 6 Overall Rating The comprehensive evaluation index was based on appearance score and triglyceride content, with the weighting following the principle of prioritizing intrinsic quality indicators and supplementing them with sensory indicators. Triglycerides are characteristic components of processed coix seed products, objectively reflecting the internal material level of the sample and allowing for quantitative detection. They are the core indicator for evaluating sample quality and are therefore assigned a weight of 70%. Appearance is a sensory indicator, easily affected by subjective factors, and can only provide a preliminary assessment of the sample's appearance. As an auxiliary quality control indicator, it is assigned a weight of 30%.

[0029] Traditional Chinese medicine professionals conducted sensory evaluations of processed coix seed products based on the appearance scoring criteria in Table 1, and simultaneously used quantitative methods to determine their triglyceride content. Finally, they calculated the comprehensive score according to the preset weight allocation.

[0030] Table 1 Appearance Characteristics Scoring III. Research on the Processing Technology of Ginger-Fried Coix Seed The preliminary processing technique for ginger-processed Job's tears, based on literature review and preliminary experiments, is as follows: ① Wash fresh ginger, mash it, add water and press to extract juice; 1g of fresh ginger yields 1g of ginger juice; ② Take Job's tears and ginger juice at a solid-liquid ratio of 10:1 (mass ratio), mix well, let it absorb the juice completely, stir-fry over low heat, and then remove and cool. Based on this, this study further systematically investigated the key process parameters affecting the quality of this processed product, and the specific determination methods are as follows.

[0031] 1. Orthogonal Experiment Optimization The overall score of ginger-processed coix seed is mainly affected by the ginger juice soaking time, stir-frying temperature, and stir-frying time. Therefore, this experiment selected the ginger juice soaking time scheme (M), stir-frying temperature (W), and stir-frying time (T) as the factors to be investigated, and conducted a three-factor, three-level orthogonal experiment. The appearance score and triglyceride content were used as comprehensive evaluation indicators and as the evaluation criteria for the orthogonal experiment to screen out the optimal processing technology.

[0032] 1.1 Investigation of the humidification period The dosage of coix seed was fixed at 100g, and the effects of different soaking times, including 30min (M1), 60min (M2), and 90min (M3), on the processing effect were investigated.

[0033] 1.2 Investigation of stir-frying temperature The dosage of coix seed was fixed at 100g, and the effects of different processing temperatures, including 140℃ (W1), 160℃ (W2), and 180℃ (W3), on the processing effect were investigated.

[0034] 1.3 Examination of stir-frying time With a fixed dosage of 100g of coix seed, the effects of processing and roasting times of 15min (T1), 25min (T2), and 35min (T3) on the processing effect were investigated.

[0035] The orthogonal experimental design is shown in Table 2.

[0036] Table 2. Orthogonal experimental design for ginger-processed Job's tears The orthogonal experimental results of ginger-processed Job's tears are shown in Table 3. The appearance changes are as follows: Figure 2 As shown.

[0037] Table 3. Results of the orthogonal experiment on ginger-processed coix seed The appearance of the processed products obtained from the experiment shows that the color and shape of ginger-processed Job's tears changed with increasing temperature and roasting time. An analysis of variance was performed on the comprehensive score of the experimental results for processing factors, and the results are shown in Table 4.

[0038] Table 4. Analysis of variance of the comprehensive score of ginger-processed coix seed As can be seen from the results in Table 4, the soaking time and stir-frying temperature have a significant impact on the properties of the medicinal slices. P <0.05). The optimal formula combination obtained from the comprehensive score is M1W2T2, which is to soak for 30 minutes, stir-fry at a temperature of 160℃, and stir-fry for 25 minutes.

[0039] 2. Three batches of tests for verification Based on the obtained optimized scheme M1W2T2, to further confirm its reliability and feasibility, a verification experiment was conducted using it as the condition: a soaking time of 30 minutes, a frying temperature of 160℃, and a frying time of 25 minutes. The experiment was repeated three times, and the triglyceride content and appearance were measured. The optimal combination was finally determined to be M1W2T2, which produced the highest triglyceride content under these conditions, averaging 1.36 mg / g. The product also exhibited a pale yellow appearance with a ginger aroma and a crisp texture. These results were superior to the nine experimental groups in the orthogonal experiment.

[0040] 3. Results This study systematically investigated key parameters such as soaking time, stir-frying temperature, and time to establish an optimal processing technique for ginger-processed coix seed. The results showed that using a soaking time of 30 min, a stir-frying temperature of 160℃, and a stir-frying time of 25 min resulted in a product that exhibited stable appearance and the content of the main active ingredient, triglycerides, meeting the quality requirements of traditional processing methods.

[0041] In summary, this invention uses ginger juice as an auxiliary ingredient for stir-frying. By optimizing key process parameters, it can simultaneously and stably obtain ginger-processed coix seeds with high triglyceride content and excellent appearance. This invention effectively solves the drawbacks of unstable quality in traditional processes, has good process feasibility, produces products with small batch-to-batch variations, and has good prospects for commercial application.

Claims

1. A method for processing ginger-processed Job's tears, characterized in that: Includes the following steps: Take Job's tears, soak them in ginger juice for 30-90 minutes, and then stir-fry them at 140-180℃ for 15-35 minutes.

2. The processing method according to claim 1, characterized in that: The mass ratio of ginger juice to Job's tears is 10:

100.

3. The processing method according to claim 2, characterized in that: The ginger juice and Job's tears were mixed and left to soak for 30 minutes, and then stir-fried at 160℃ for 25 minutes.

4. The processing method according to claim 3, characterized in that: The ginger juice is made by pressing fresh ginger with water, wherein the mass ratio of fresh ginger to the extracted ginger juice is 1:

1.

5. A processed product of Job's tears, characterized in that: It is prepared according to the method described in any one of claims 1 to 4.

Images