CN103977274B - Gastrodia elata preservation method - Google Patents
Gastrodia elata preservation method Download PDFInfo
- Publication number
- CN103977274B CN103977274B CN201410209855.5A CN201410209855A CN103977274B CN 103977274 B CN103977274 B CN 103977274B CN 201410209855 A CN201410209855 A CN 201410209855A CN 103977274 B CN103977274 B CN 103977274B
- Authority
- CN
- China
- Prior art keywords
- rhizoma gastrodiae
- gastrodia elata
- preservation
- fresh
- preservation method
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Fee Related
Links
Landscapes
- Agricultural Chemicals And Associated Chemicals (AREA)
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
Abstract
The invention discloses a gastrodia elata preservation method, and belongs to the field of preservation of traditional Chinese medicinal materials. The gastrodia elata preservation method comprises the following steps: cleaning, softening and sterilizing, soaking and storing, wherein a preservation solution adopted in the soaking process is composed of 80-90 g of citric acid, 20-35 g of D-Sodium isoascorbiate, 60-80 g of chitosan and 80-120 kg of water. By adopting the preservation solution disclosed by the invention, since the components mutually cooperate, a significant synergistic effect is generated, and the manners of slicing and prolonging the boiling duration are not adopted, so that the main effective components are kept to be almost invariable within at least 24 months, no rotting phenomenon occurs on morphology within at least 24 months, and the color is retained complete; the astringent of the gastrodia elata is eliminated, so that the taste is better; in addition, the dosage of the preservation ingredients in the preservation solution disclosed by the invention is small, so that the cost is low, nearly no additional harmful ingredient is generated, the gastrodia elata nearly has no difference from fresh gastrodia elata when being taken, and the gastrodia elata is green and safe.
Description
Technical field
The present invention relates to Chinese medicine preservation field, particularly to a kind of rhizoma Gastrodiae preservation method.
Background technology
Rhizoma Gastrodiae (Gastrodia elata Bl.) is orchid family Gastrodia herbaceos perennial, and its stem tuber is also known as rhizoma Gastrodiae, is
Commonly use and famousr and precious Chinese medicine simply, clinic is used for dizziness of having a headache, extremity numbness, child convulsion, epilepsy, tic, lockjaw
Deng disease.Fresh rhizoma Gastrodiae is difficult to preserve, and in order to reach the purpose of long-term preservation, traditional concocting method is：Wash after Gastrodia Elata Stem Tuber excavation
Only, remove crust, high temperature steams thoroughly and then dries.This traditional processing mode suffers from the drawback that：In drying course, due to
Temperature is higher, can lead to loss of effective components therein, such as Gastrodin, Gastrodigenin and polysaccharide etc.；In addition, in baking process
Pollutant component inside fuel can be attached on rhizoma Gastrodiae, affects kind and the security of rhizoma Gastrodiae；Additionally, in order to increase the logical of rhizoma Gastrodiae
Permeability and resting period, add sulphur also in baking process in traditional concocting method, make the element sulphur in rhizoma Gastrodiae exceeded, sternly
Ghost image rings the security using.
In order to overcome disadvantages mentioned above, in prior art, there are the report that rhizoma Gastrodiae is carried out with fresh-keeping preservation, such as Publication No.
Method in the Chinese patent application of CN101904990A：After medicining liquid dipping sterilization, with heating using microwave, then vacuum is gone out
Bacterium preserves, and this method complex operation, production equipment and condition is had high demands.The and for example China of Publication No. CN101744043A
The method of patent application：Boiling water boils 2 hours about, then carry out fresh-keeping preservation, this preservation with a kind of special liquid of joining
Although method " maintains the quality of former rhizoma Gastrodiae, body, color and luster, nutrient content will not run off, and eliminates the astringent taste of itself ",
But, its fresh keeping time is shorter, and present inventor is preserved using the method, after 12 months as a result, rhizoma Gastrodiae external
Form starts corruption, and Gastrodin therein, Gastrodigenin content begin to decline, when by 15 months, rhizoma Gastrodiae
It is inside corrupt more than the 2mm of appearance, the content of the main component such as Gastrodin and Gastrodigenin has declined more than 40%.
Content of the invention
The goal of the invention of the present invention is：For above-mentioned problem, one kind is provided to make rhizoma Gastrodiae fresh-keeping more longlasting, effective
Composition retains more long preservation method.
The technical solution used in the present invention is such：A kind of rhizoma Gastrodiae preservation method, comprises the steps：
(1) clean；The rhizoma Gastrodiae of excavation gained is directly cleaned；
(2) soften sterilization：Rhizoma Gastrodiae after cleaning is put in boiling water and boils, soften sterilized, be then soaked in water cooling；
(3) soak and preserve：Rhizoma Gastrodiae after cooling is put in fresh-keeping liquid and soaks, capping preserves, and obtains final product.
The present invention does not need rhizoma Gastrodiae is cut into slices, and after cleaning, softens sterilization by boiling, is then immersed in special fresh-keeping liquid
In carry out fresh-keeping, process is simple, easy to operate, process costs are low.
As preferred technical scheme, this rhizoma Gastrodiae fresh-keeping liquid includes following components：
On the basis of present inventor joins liquid disclosed in the Chinese patent application of Publication No. CN101744043A,
By many experiments, have been surprisingly found that the fresh-keeping liquid using above-mentioned component and ratio, due to its composition between cooperate, create
Significantly the effect of Synergistic, meanwhile, is not cut into slices and employs more suitably boiling time, entered using above-mentioned preservation method
Row rhizoma Gastrodiae is fresh-keeping, and its principle active component can be made to be kept approximately constant at least 24 months, and at least 24 months outside it
There is not the phenomenon of any corruption in form.Form, color retain completely, also eliminate the astringent taste of rhizoma Gastrodiae itself, mouth meanwhile
Sense is more preferably.In addition, the fresh-keeping Ingredient Amount in the fresh-keeping liquid of the present invention is few, while with low cost, almost there is no extra having
Evil composition produces, almost as broad as long with fresh gastrodia elata when edible, green safety.
As preferred technical scheme：The time boiled is 8-12 minute, more preferably 10 minutes, so on the one hand takes into account life
Produce efficiency, on the other hand also make the holding time longer.
As preferred technical scheme, including following components：
As preferred technical scheme, also include potassium sorbate, its content is 10-20g.After adding potassium sorbate, its guarantor
The fresh time can extend at least 3 months further.
As further preferred technical scheme, including following components：
In sum, due to employing technique scheme, the invention has the beneficial effects as follows：On the one hand adopt the present invention's
Fresh-keeping liquid, due to its composition between cooperate, create the effect of significant Synergistic, on the other hand using not cutting into slices and
Extend the mode of boiling time, rhizoma Gastrodiae is carried out using above-mentioned preservation method fresh-keeping, its principle active component can be made at least 24
It is kept approximately constant in individual month, and at least 24 months, its external morphology does not occur the phenomenon of any corruption；State, color retain
Completely, meanwhile, also eliminate the astringent taste of rhizoma Gastrodiae itself, mouthfeel is more preferable.In addition, the fresh-keeping Ingredient Amount in the fresh-keeping liquid of the present invention
Few, while with low cost, almost do not have extra harmful components to produce, almost as broad as long with fresh gastrodia elata when edible, green
Color safety.
Specific embodiment
The present invention is described in detail below.
In order that the objects, technical solutions and advantages of the present invention become more apparent, with reference to embodiments, to the present invention
It is further elaborated.It should be appreciated that specific embodiment described herein, only in order to explain the present invention, is not used to
Limit the present invention.
Embodiment 1
A kind of rhizoma Gastrodiae preservation method, comprises the steps：
(1) clean；Excavation is directly cleaned from the rhizoma Gastrodiae of Ya'an Sichuan province；
(2) soften sterilization：1000g rhizoma Gastrodiae after cleaning is put into and boils in boiling water 10 minutes, soften sterilized, then use water
Soak cooling；
(3) soak and preserve：Rhizoma Gastrodiae after cooling is put in fresh-keeping liquid and soaks, capping preserves, and obtains final product.
Wherein, described fresh-keeping liquid, its component ratio is：
The amount adding this fresh-keeping liquid is 2L.
Embodiment 2
A kind of rhizoma Gastrodiae preservation method, comprises the steps：
(1) clean；Excavation is directly cleaned from the rhizoma Gastrodiae of Ya'an Sichuan province；
(2) soften sterilization：1000g rhizoma Gastrodiae after cleaning is put into and boils in boiling water 10 minutes, soften sterilized, then use water
Soak cooling；
(3) soak and preserve：Rhizoma Gastrodiae after cooling is put in fresh-keeping liquid and soaks, capping preserves, and obtains final product.
Wherein, wherein, described fresh-keeping liquid, its component ratio is：
The amount adding this fresh-keeping liquid is 2L.
Embodiment 3
A kind of rhizoma Gastrodiae preservation method, comprises the steps：
(1) clean；Excavation is directly cleaned from the rhizoma Gastrodiae of Ya'an Sichuan province；
(2) soften sterilization：1000g rhizoma Gastrodiae after cleaning is put into and boils in boiling water 10 minutes, soften sterilized, then use water
Soak cooling；
(3) soak and preserve：Rhizoma Gastrodiae after cooling is put in fresh-keeping liquid and soaks, capping preserves, and obtains final product.
Wherein, wherein, described fresh-keeping liquid, its component ratio is：
The amount adding this fresh-keeping liquid is 2L.
Embodiment 4
A kind of rhizoma Gastrodiae preservation method, comprises the steps：
(1) clean；Excavation is directly cleaned from the rhizoma Gastrodiae of Ya'an Sichuan province；
(2) soften sterilization：1000g rhizoma Gastrodiae after cleaning is put into and boils in boiling water 10 minutes, soften sterilized, then use water
Soak cooling；
(3) soak and preserve：Rhizoma Gastrodiae after cooling is put in fresh-keeping liquid and soaks, capping preserves, and obtains final product.
Wherein, wherein, described fresh-keeping liquid, its component ratio is：
The amount adding this fresh-keeping liquid is 2L.
Embodiment 5
A kind of rhizoma Gastrodiae preservation method, comprises the steps：
(1) clean；Excavation is directly cleaned from the rhizoma Gastrodiae of Ya'an Sichuan province；
(2) soften sterilization：1000g rhizoma Gastrodiae after cleaning is put into and boils in boiling water 10 minutes, soften sterilized, then use water
Soak cooling；
(3) soak and preserve：1000g rhizoma Gastrodiae after cooling is put in fresh-keeping liquid and soaks, capping preserves, and obtains final product.
Wherein, wherein, described fresh-keeping liquid, its component ratio is：
The amount adding this fresh-keeping liquid is 2L.
Embodiment 6
A kind of rhizoma Gastrodiae preservation method, comprises the steps：
(1) clean；Excavation is directly cleaned from the rhizoma Gastrodiae of Ya'an Sichuan province；
(2) soften sterilization：1000g rhizoma Gastrodiae after cleaning is put into and boils in boiling water 10 minutes, soften sterilized, then use water
Soak cooling；
(3) soak and preserve：Rhizoma Gastrodiae after cooling is put in fresh-keeping liquid and soaks, capping preserves, and obtains final product.
Wherein, wherein, described fresh-keeping liquid, its component ratio is：
The amount adding this fresh-keeping liquid is 2L.
Embodiment 7
Cosmetic variation is tested
This experiment is the cosmetic variation observing the rhizoma Gastrodiae that embodiment 1-6 is preserved, and it the results are shown in Table " embodiment 1 " in 1
To " embodiment 6 ",
And carried out using the method in specific embodiment in the Chinese patent application of Publication No. CN101744043A right
Ratio experiment, its result is " comparative example " in table 1；
Table 1 cosmetic variation experimental result
Embodiment 8
Active ingredient change experiment
This experiment adopts the rhizoma Gastrodiae of the preservation method gained of embodiment of the present invention 1-6, measures wherein Gastrodin, gastrodin
Unit, the content of polysaccharide, it the results are shown in Table " embodiment 1 " in 2-4 to " embodiment 6 ",
And carried out using the method in specific embodiment in the Chinese patent application of Publication No. CN101744043A right
Ratio experiment, its result is " comparative example " in table 2-4.
Table 2 gastrodin content in gastrodia elata blume table (%) (initial mass content is 0.536%)
Table 3 Gastrodin in Gastrodia elata unit's content ratio (%) (initial mass content is 0.101%)
Polyoses content ratio (%) (initial mass content is 12.26%) in table 4 rhizoma Gastrodiae
Claims (5)
1. a kind of rhizoma Gastrodiae preservation method is it is characterised in that comprise the steps：
（1）Cleaning；The rhizoma Gastrodiae of excavation gained is directly cleaned；
（2）Soften sterilized：Rhizoma Gastrodiae after cleaning is put in boiling water and boils, soften sterilized, be then soaked in water cooling；
（3）Soak and preserve：Rhizoma Gastrodiae after cooling is put in fresh-keeping liquid and soaks, capping preserves, and obtains final product,
Wherein, described fresh-keeping liquid is grouped into by following groups：
Citric acid 80-90g
Sodium isoascorbate 20-35g
Shitosan 60-80g
Water 80-120kg.
2. rhizoma Gastrodiae preservation method according to claim 1 is it is characterised in that step（2）In boiling time divide for 8-12
Clock.
3. rhizoma Gastrodiae preservation method according to claim 1 is it is characterised in that described fresh-keeping liquid is grouped into by following groups：
Citric acid 86g
Sodium isoascorbate 28g
Shitosan 72g
Water 100kg.
4. rhizoma Gastrodiae preservation method according to claim 1 is it is characterised in that described fresh-keeping liquid is grouped into by following groups：
Citric acid 80-90g
Sodium isoascorbate 20-35g
Shitosan 60-80g
Water 80-120kg
Potassium sorbate 10-20g.
5. rhizoma Gastrodiae preservation method according to claim 4 is it is characterised in that described fresh-keeping liquid is grouped into by following groups：
Citric acid 86g
Sodium isoascorbate 28g
Shitosan 72g
Potassium sorbate 16g
Water 100kg.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410209855.5A CN103977274B (en) | 2014-05-19 | 2014-05-19 | Gastrodia elata preservation method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410209855.5A CN103977274B (en) | 2014-05-19 | 2014-05-19 | Gastrodia elata preservation method |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN103977274A CN103977274A (en) | 2014-08-13 |
| CN103977274B true CN103977274B (en) | 2017-02-15 |
Family
ID=51269601
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410209855.5A Expired - Fee Related CN103977274B (en) | 2014-05-19 | 2014-05-19 | Gastrodia elata preservation method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103977274B (en) |
Families Citing this family (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105311433A (en) * | 2015-11-30 | 2016-02-10 | 四川娅玛斯科技有限公司 | Gastrodia elata preservation method |
| CN105560912B (en) * | 2016-01-06 | 2019-07-05 | 昆明理工大学 | A kind of Rhizoma Gastrodiae method of long term storage |
| CN109198381A (en) * | 2018-07-30 | 2019-01-15 | 重庆市药物种植研究所 | A kind of fresh-keeping gastrodia tuber and preparation method thereof |
| CN109331120B (en) * | 2018-10-31 | 2021-04-06 | 梁栋 | Fresh-keeping method for gastrodia elata |
| CN109526947A (en) * | 2018-12-03 | 2019-03-29 | 九州天润（武汉）中药研究院有限公司 | A kind of Rhizoma Gastrodiae antistaling agent and preservation method |
| CN113521201B (en) * | 2021-06-28 | 2022-05-31 | 德江县绿通天麻发展有限公司 | Fresh-keeping dedicated fresh-keeping structure of soaking of gastrodia elata |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101744043A (en) * | 2008-12-17 | 2010-06-23 | 胡宜勤 | Fresh-keeping method for rhizoma gastrodiae |
| CN103719244A (en) * | 2013-10-09 | 2014-04-16 | 王保明 | Rambutan preservative and preparation method thereof |
-
2014
- 2014-05-19 CN CN201410209855.5A patent/CN103977274B/en not_active Expired - Fee Related
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101744043A (en) * | 2008-12-17 | 2010-06-23 | 胡宜勤 | Fresh-keeping method for rhizoma gastrodiae |
| CN103719244A (en) * | 2013-10-09 | 2014-04-16 | 王保明 | Rambutan preservative and preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN103977274A (en) | 2014-08-13 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103977274B (en) | Gastrodia elata preservation method | |
| CN102613516B (en) | Method for pickling jerusalem artichokes | |
| CN102551103B (en) | Method for processing flavored fishskins | |
| CN104621596A (en) | Eyesight-improving duck neck and preparation method thereof | |
| CN106262262A (en) | The formula of a kind of less salt hot pickled mustard tube and processing technique thereof | |
| CN103931737A (en) | Storable low-salt half-dry fish fillet and processing method and application thereof | |
| CN103976454B (en) | A kind of rhizoma Gastrodiae fresh-keeping liquid | |
| CN104207038A (en) | Processing method of dried mustard leaf | |
| CN102894163A (en) | Preserved wild apricot and its processing method | |
| CN105925396A (en) | Shell-powder-containing fruit and vegetable washing agent with pesticide removing function | |
| CN105432473A (en) | Method for disinfecting seed surface of orchid plant | |
| CN103284191A (en) | Pickling method of spiced chicken | |
| JP4761584B2 (en) | Method for producing processed aloe mesophyll from which viscous substances have been removed | |
| CN106036352A (en) | Natural food preservative | |
| CN104543910A (en) | Extraction technology of toonanin from toona sinensis leaves | |
| CN104621594A (en) | Beautifying saline goose and preparation method thereof | |
| CN100579376C (en) | Method for processing and preservation of Puergen after removing the puckery taste | |
| CN106135843A (en) | A kind of sour and hot pickles water and preparation method thereof | |
| CN104473112A (en) | Preparation method of color-protecting and brittleness-keeping semen euryales product | |
| CN107236600A (en) | A kind of sterilizing skin-protective powdery liquid detergent | |
| CN103989032B (en) | A kind of method removing Hericium erinaceus bitter taste | |
| CN103462089A (en) | Method for manufacturing freshwater mussel prepared food | |
| CN105154287A (en) | Peach wine processing method | |
| WO2018053842A1 (en) | Shampoo formula and preparation method therefor | |
| CN106165844A (en) | The preparation method that a kind of delicate fragrance type cured fish is dry |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| CF01 | Termination of patent right due to non-payment of annual fee | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20170215 Termination date: 20190519 |