CN107412355B - Processing method of rhubarb traditional Chinese medicine decoction pieces - Google Patents

Processing method of rhubarb traditional Chinese medicine decoction pieces Download PDF

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CN107412355B
CN107412355B CN201710282312.XA CN201710282312A CN107412355B CN 107412355 B CN107412355 B CN 107412355B CN 201710282312 A CN201710282312 A CN 201710282312A CN 107412355 B CN107412355 B CN 107412355B
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CN107412355A (en
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李志成
孙东东
程海波
沈卫星
李柳
徐长亮
谭佳妮
闫秋莹
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Jiangsu Yabang Chinese Herbal Pieces Co ltd
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    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K2236/00—Isolation or extraction methods of medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicine
    • A61K2236/10—Preparation or pretreatment of starting material
    • A61K2236/17—Preparation or pretreatment of starting material involving drying, e.g. sun-drying or wilting

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Abstract

The invention discloses a processing method of rhubarb traditional Chinese medicine decoction pieces, which comprises the steps of firstly cleaning rhubarb by adopting an optimized cleaning process, and then promoting the components such as anthraphenol, anthrone and the like in raw rhubarb to be oxidized into anthraquinone components by adopting a high-pressure steaming process under the conditions of high pressure and high temperature; then the yellow wine is treated by alkali liquor to improve the anthraquinone component in the rhubarb, and then the yellow wine is moistened and then the anthralin and the anthraquinone are promoted to be further transferred into the anthraquinone active component under the microwave radiation. The method takes the active ingredients, such as anthraquinone ingredients, of the rhubarb clinically applied as evaluation indexes, and on the basis of the traditional rhubarb processing method, through a large amount of experimental researches, the whole processing method is scientific and reasonable, the processing efficiency is high, the defects that the existing processing method, such as processing the rhubarb by only using wine, can not quickly convert the anthraquinones ingredients into the anthraphenols and the anthrones in the fresh rhubarb can be overcome, and the like, and provides stronger scientific basis for establishing a new processing method of the rhubarb traditional Chinese medicine decoction pieces, thereby having important application prospect.

Description

Processing method of rhubarb traditional Chinese medicine decoction pieces
Technical Field
The invention relates to a new processing method of traditional Chinese medicine decoction pieces, in particular to a processing method of rhubarb traditional Chinese medicine decoction pieces, belonging to the technical field of traditional Chinese medicine pharmacy.
Background
Rhubarb, radix et rhizoma Rhei, is the dried root and rhizome of Rheum palmatum L., Rheum tanguticum Maxim. ex Balf. or Rheum officinale Baill. of Polygonaceae, originally recorded in Shennong Ben Cao Jing. Collecting and digging stems and leaves at late autumn or before germination in spring, removing thin roots, scraping outer skin, cutting into sections or segments, stringing, and drying or directly drying. Rhubarb is bitter in nature and cold in taste. Entering stomach meridian; the large intestine channel; the liver and spleen meridians; has the effects of purging the pathogenic accumulation, purging pathogenic fire, removing toxic substances, promoting blood circulation, dispelling blood stasis, and clearing away damp-heat.
Modern pharmaceutical research shows that the active ingredients of rhubarb mainly are anthraquinone compounds, mainly including rhein, emodin, aloe-emodin, chrysophanol and physcion anthraquinone compounds. However, the new rhubarb mainly contains anthralin and anthrone compounds, has strong irritation, but has less content of anthraquinone active ingredients, and the common rhubarb can be used as a medicine after being placed for 2 to 3 years, thereby greatly influencing the application of the rhubarb.
The existing processing method of rhubarb comprises the following steps: raw rhubarb (also named: raw rhubarb): removing impurities, grading, stewing until the humidity inside and outside is uniform, slicing or cutting into small pieces, and drying in the sun. Wine-processed rhubarb: spraying the radix et rhizoma Rhei slice with yellow wine, slightly stewing, parching with slow fire, taking out, and air drying. Prepared rhubarb (also named: prepared rhubarb, prepared rhubarb): taking the raw rhubarb which is cut into small blocks, uniformly stirring the raw rhubarb with yellow wine, putting the mixture into a steamer for steaming, or putting the steamer into a jar for sealing, putting the steamer into a water pot, steaming the mixture thoroughly in a water-proof way, and taking out and drying the mixture in the sun (100 jin of rhubarb blocks are 30-50 jin of yellow wine). Also, the above method may be repeated for 2 to 3 times. Charring rhubarb: parching radix Et rhizoma Rhei slice with strong fire until the surface turns brown, spraying clear water, and sun drying. Lei Gong Pao Zhi Lun: the rhubarb is filed and steamed till the temperature reaches the sea level, and then is steamed for seven degrees and dried in the sun. Spraying thin honey water, steaming for one volt, and sun drying. However, the existing processing method mainly treats rhubarb steamed with wine, and aims to ensure that rhubarb ascends pharmaceutically and acts on the head and the like. The anthraquinones and anthrones in the raw rhubarb product cannot be converted into the anthraquinone active ingredients quickly and effectively.
Disclosure of Invention
The purpose of the invention is as follows: the invention aims to overcome the defects of the prior art and provide the processing method which has reasonable process design and strong operability and can obviously improve the anthraquinone compounds as the active ingredients in the rhubarb, so that the active ingredients of the processed rhubarb are improved, and the clinical curative effect is better.
The technical scheme is as follows: in order to achieve the above purpose, the invention adopts the technical scheme that:
a processing method of rhubarb traditional Chinese medicine decoction pieces comprises the following steps:
(1) taking a rhubarb raw product, firstly cleaning the rhubarb raw product by using a high-pressure washing machine, then carrying out fine washing by using a bubble type cleaning machine, and airing after the fine washing;
(2) putting the rheum officinale subjected to fine washing and air drying in the step (1) into a high-pressure tank, introducing high-pressure hot steam, keeping the pressure in the high-pressure tank at 1-3 MPa, steaming at high pressure and high temperature for 0.5-3 hours, taking out and air drying;
(3) taking the rheum officinale obtained by high-pressure high-temperature steaming in the step (2), adding soda water accounting for 10-30% of the weight of the rheum officinale, adjusting the pH value to 7.5-8.5, soaking for 1-3 hours, taking out and drying in the air;
(4) and (3) adding yellow wine accounting for 15-35% of the weight of the rhubarb into the rhubarb subjected to soda water treatment in the step (3), uniformly stirring, soaking for 30-60 minutes, and then sending into a microwave heating instrument for microwave heating treatment for 10-30 minutes to obtain the processed rhubarb.
Preferably, the processing method of the rhubarb traditional Chinese medicine decoction pieces comprises the step (2) of introducing high-pressure hot steam, keeping the pressure in a high-pressure tank at 1.5-2 MPa, and steaming at high pressure and high temperature for 2-3 hours.
Preferably, the processing method of the rhubarb Chinese medicinal decoction pieces comprises the step (3) of adding soda water accounting for 10 to 30 percent of the weight of the rhubarb into the decoction pieces, adjusting the pH value to 7.8 and soaking the mixture for 2 hours.
Preferably, the processing method of the rhubarb traditional Chinese medicine decoction pieces comprises the steps of (4) adding yellow wine accounting for 25 to 35 percent of the weight of the rhubarb, uniformly stirring, soaking for 40 minutes, then feeding into a microwave heating instrument (the microwave heating power is 10KW), and carrying out microwave heating treatment for 12 minutes to obtain the processed rhubarb.
First, the optimization of the processing technology of rhubarb Chinese herbal pieces
1. Method of producing a composite material
1.1 determining the content of rhein, emodin, aloe-emodin, chrysophanol and physcion, and determining according to high performance liquid chromatography (appendix VI D) in Chinese pharmacopoeia.
1.2 chromatographic conditions: chromatographic column Waters-C18Column (4.6mm × 250mm, 5 μm), mobile phase: methanol-0.1% phosphoric acid solution (85: 15) at a flow rate of 1 mL/min-1The detection wavelength is 254nm, and the column temperature is 30 ℃.
1.3 preparation of control solutions: preparation of reference solution A proper amount of aloe-emodin reference, rhein reference, emodin reference, chrysophanol reference and physcion reference is precisely weighed, and methanol is added to prepare solutions containing aloe-emodin, rhein, emodin and chrysophanol of 80 μ g and physcion of 40 μ g respectively per 1 ml; precisely measuring each 2ml of the above control solution, and mixing to obtain final product (each 1m1 contains aloe-emodin, rhein, emodin, and chrysophanol 16pg, and contains physcion 8 μ g).
1.4 preparation of test article: taking rhubarb, crushing, sieving by a fourth sieve, precisely weighing 15 g, placing in a conical flask with a plug, precisely adding 100mL of methanol, weighing, heating and refluxing for 1 hour, cooling, weighing again, complementing the loss weight with methanol, shaking uniformly and filtering. Precisely taking 50mL of subsequent filtrate, placing the subsequent filtrate in a flask, volatilizing the solvent, adding 10mL of 8% hydrochloric acid solution, carrying out ultrasonic treatment for 2 minutes, adding 50mL of trichloromethane, heating and refluxing for 1 hour, cooling, placing the subsequent filtrate in a separating funnel, washing a container with a small amount of trichloromethane, merging the container into the separating funnel, separating a trichloromethane layer, extracting acid liquor with trichloromethane for 3 times, 20mL each time, merging trichloromethane liquor, recovering the solvent under reduced pressure until the solvent is dry, adding methanol into residues to dissolve the residues, transferring the residues to a 50mL measuring flask, adding methanol to the scale, shaking up, filtering, and taking the subsequent filtrate to obtain the final product.
1.5 calculation method: taking the mixed reference substance solution, and calculating by an external standard one-point method.
2. Investigation of high pressure steaming pressure
The invention considers the content of active anthraquinone components after rhubarb is steamed for 2 hours under different steaming pressures (0.5 MPa, 1MPa, 1.5MPa, 2MPa, 2.5MPa and 3MPa) of the rhubarb. Specific results are shown in table 1.
TABLE 1 measurement results of anthraquinone component content under various steaming pressures
Figure BDA0001279824350000031
The experimental results in table 1 show that the conversion rate of the effective components of the rhubarb anthraquinone is obviously different under different steaming pressures, but the conversion rate of the effective components of the rhubarb anthraquinone is the highest when the steaming pressure is 1.5 to 3MPa, particularly 1.5 to 2 MPa. Considering the experiment cost and the safety, the effective steaming pressure is 1.5-2 MPa.
3. Screening of different steaming times
The invention considers the content of active anthraquinone components in rhubarb after different steaming time (0.5 hour, 1 hour, 1.5 hours, 2 hours and 3 hours) under 2 MPa. Specific results are shown in table 2.
TABLE 2 measurement results of anthraquinone component content at different steaming times
Figure BDA0001279824350000032
As shown in the experimental results in Table 2, the contents of the anthraquinone components and the steaming time are closely related, the steaming time is prolonged, the content of the anthraquinone is increased, and the content is basically highest after the steaming time reaches 2 hours, so that the preferred time is 2 to 3 hours.
4. Screening experiment of different pH alkali treatments in step (3)
The content of active anthraquinone components in rhubarb steamed at 2MPa for 2 hours is considered under different pH values (7, 7.2, 7.4, 7.8, 8.0, 8.2, 8.4, 8.6 and 8.8). Specific results are shown in table 3.
TABLE 3 measurement results of anthraquinone component content under alkali treatment at various pH values
Figure BDA0001279824350000033
Figure BDA0001279824350000041
The experimental results in Table 3 show that the content of anthraquinone in rhubarb is greatly influenced by the pH value, when the pH value is neutral and gradually converted into alkaline solution, the content of anthraquinone is gradually increased, and when the alkalinity is more than 8, the content of anthraquinone is reduced along with the increase of the alkalinity, so that the alkalescence is selected from 7.2 to 7.8, and the alkalescence treatment is particularly preferred to be 7.8.
5. Step (5) wine heating treatment process screening
The invention considers the rhubarb steamed for 2 hours under 2MPa, and the wine heating treatment process is screened after the rhubarb is treated by 7.8 soda water, and the invention considers the processes of white spirit and yellow wine, normal temperature soaking, oven heating, microwave treatment and the like. Experimental results show that when yellow wine is adopted, soaking is carried out for 40 minutes, then the yellow wine is fed into a microwave heating instrument (10KW), and microwave heating treatment is carried out for 12 minutes, so that the obtained anthraquinone active ingredients are obviously higher than those of the normal-temperature soaking after the soaking in the white spirit and the oven heating processing technology after the soaking in the white spirit. Therefore, the invention prefers yellow wine soaking and microwave heating processing. Can accelerate the conversion of effective components of anthraquinone in radix et rhizoma Rhei (as shown in figure 1). And the treatment effect is high.
Has the advantages that: compared with the prior art, the processing method of the rhubarb traditional Chinese medicine decoction pieces provided by the invention has the following advantages:
the invention uses the active component of clinical application of rhubarb, such as anthraquinone component as evaluation index, on the basis of the traditional processing method of rhubarb, through a large amount of experimental studies, obtain the new processing technique which can improve the active component of rhubarb, rhein, emodin and other components, and lead the processed rhubarb product to have better clinical curative effect, firstly, the invention adopts the cleaning technique of the optimized technique to clean the rhubarb, and then adopts the optimized high-pressure steaming technique, and can promote the components of anthraphenol, anthrone and the like in the raw rhubarb to be oxidized into the anthraquinones component under the conditions of high pressure and high temperature; the whole processing method is scientific and reasonable, has high processing efficiency, can overcome the defects that the prior processing method, such as processing the rhubarb by wine alone, cannot quickly convert the anthraquinone component and the like, provides stronger scientific basis for establishing a new processing method of the Chinese medicinal decoction pieces of the rhubarb, and has important application prospect.
Drawings
FIG. 1 is a flow chart of the transformation structure of the effective components of anthraquinone in rhubarb of the present invention.
Detailed Description
The invention will be better understood from the following examples. However, those skilled in the art will readily appreciate that the specific material ratios, process conditions and results thereof described in the examples are illustrative only and should not be taken as limiting the invention as detailed in the claims.
Example 1
1. A processing method of rhubarb traditional Chinese medicine decoction pieces is characterized by comprising the following steps:
(1) taking a rhubarb raw product, firstly cleaning the rhubarb raw product by using a high-pressure washing machine, then carrying out fine washing by using a bubble type cleaning machine, and airing after the fine washing;
(2) putting the rhubarb which is washed finely and dried in the step (1) into a high-pressure tank, introducing high-pressure hot steam, keeping the pressure in the high-pressure tank at 2MPa, steaming at high pressure and high temperature for 2 hours, taking out and drying in the air;
(3) taking the rheum officinale obtained by high-pressure high-temperature steaming in the step (2), adding soda water accounting for 30% of the weight of the rheum officinale, adjusting the pH value to 7.8, soaking for 2 hours, taking out and airing;
(4) and (3) adding yellow wine accounting for 35 percent of the weight of the rhubarb into the rhubarb subjected to soda water alkali treatment in the step (3), uniformly stirring, soaking for 40 minutes, and then feeding into a microwave heating instrument for microwave heating treatment for 12 minutes (the microwave heating power is 10KW) to obtain the processed rhubarb. The content of total anthraquinone detected is 4.5% of rhubarb material is more than 2 times higher than that before processing.
Example 2
1. A processing method of rhubarb traditional Chinese medicine decoction pieces is characterized by comprising the following steps:
(1) taking a rhubarb raw product, firstly cleaning the rhubarb raw product by using a high-pressure washing machine, then carrying out fine washing by using a bubble type cleaning machine, and airing after the fine washing;
(2) putting the rhubarb which is washed finely and dried in the step (1) into a high-pressure tank, introducing high-pressure hot steam, keeping the pressure in the high-pressure tank at 1.5MPa, steaming at high pressure and high temperature for 1.5 hours, taking out and drying in the air;
(3) taking the rheum officinale obtained by high-pressure high-temperature steaming in the step (2), adding soda water accounting for 20% of the weight of the rheum officinale, adjusting the pH value to 7.5, soaking for 2 hours, taking out and airing;
(4) and (3) adding yellow wine accounting for 25% of the weight of the rhubarb into the rhubarb subjected to soda water alkali treatment in the step (3), uniformly stirring, soaking for 30 minutes, and then feeding into a microwave heating instrument for microwave heating treatment for 10 minutes (the microwave heating power is 10KW) to obtain the processed rhubarb. The content of total anthraquinone is detected to be 4.1% of the rhubarb medicinal material.
Example 3
1. A processing method of rhubarb traditional Chinese medicine decoction pieces is characterized by comprising the following steps:
(1) taking a rhubarb raw product, firstly cleaning the rhubarb raw product by using a high-pressure washing machine, then carrying out fine washing by using a bubble type cleaning machine, and airing after the fine washing;
(2) putting the rhubarb which is washed finely and dried in the step (1) into a high-pressure tank, introducing high-pressure hot steam, keeping the pressure in the high-pressure tank at 3MPa, steaming at high pressure and high temperature for 0.5 hour, taking out and drying in the air;
(3) taking the rheum officinale obtained by high-pressure high-temperature steaming in the step (2), adding soda water accounting for 30% of the weight of the rheum officinale, adjusting the pH value to 8.0, soaking for 3 hours, taking out and airing;
(4) and (3) adding yellow wine accounting for 15% of the weight of the rhubarb into the rhubarb subjected to soda water alkali treatment in the step (3), uniformly stirring, soaking for 60 minutes, and then feeding into a microwave heating instrument for microwave heating treatment for 15 minutes (the microwave heating power is 10KW) to obtain the processed rhubarb. The content of total anthraquinone is detected to be 3.9% of the rhubarb medicinal material.
The above embodiments are merely illustrative of the technical concept and features of the present invention, and the present invention is not limited thereto, and equivalent changes and modifications made according to the spirit of the present invention should be covered thereby.

Claims (3)

1. A processing method of rhubarb traditional Chinese medicine decoction pieces is characterized by comprising the following steps:
(1) taking a rhubarb raw product, firstly cleaning the rhubarb raw product by using a high-pressure washing machine, then carrying out fine washing by using a bubble type cleaning machine, and airing after the fine washing;
(2) putting the rhubarb which is washed finely and dried in the step (1) into a high-pressure tank, introducing high-pressure hot steam, keeping the pressure in the high-pressure tank at 2MPa, steaming at high pressure and high temperature for 2 hours, taking out and drying in the air;
(3) taking the rheum officinale obtained by high-pressure high-temperature steaming in the step (2), adding soda water accounting for 30% of the weight of the rheum officinale, adjusting the pH value to 7.8, soaking for 2 hours, taking out and airing;
(4) and (3) adding yellow wine accounting for 35 percent of the weight of the rhubarb into the rhubarb subjected to soda water alkali treatment in the step (3), uniformly stirring, soaking for 40 minutes, and then feeding into a microwave heating instrument for microwave heating treatment for 12 minutes with the microwave heating power being 10KW to obtain the processed rhubarb.
2. A processing method of rhubarb traditional Chinese medicine decoction pieces is characterized by comprising the following steps:
(1) taking a rhubarb raw product, firstly cleaning the rhubarb raw product by using a high-pressure washing machine, then carrying out fine washing by using a bubble type cleaning machine, and airing after the fine washing;
(2) putting the rhubarb which is washed finely and dried in the step (1) into a high-pressure tank, introducing high-pressure hot steam, keeping the pressure in the high-pressure tank at 1.5MPa, steaming at high pressure and high temperature for 1.5 hours, taking out and drying in the air;
(3) taking the rheum officinale obtained by high-pressure high-temperature steaming in the step (2), adding soda water accounting for 20% of the weight of the rheum officinale, adjusting the pH value to 7.5, soaking for 2 hours, taking out and airing;
(4) and (3) adding yellow wine accounting for 25% of the weight of the rhubarb into the rhubarb subjected to soda water alkali treatment in the step (3), uniformly stirring, soaking for 30 minutes, and then feeding into a microwave heating instrument for microwave heating treatment for 10 minutes with the microwave heating power of 10KW to obtain the processed rhubarb.
3. A processing method of rhubarb traditional Chinese medicine decoction pieces is characterized by comprising the following steps:
(1) taking a rhubarb raw product, firstly cleaning the rhubarb raw product by using a high-pressure washing machine, then carrying out fine washing by using a bubble type cleaning machine, and airing after the fine washing;
(2) putting the rhubarb which is washed finely and dried in the step (1) into a high-pressure tank, introducing high-pressure hot steam, keeping the pressure in the high-pressure tank at 3MPa, steaming at high pressure and high temperature for 0.5 hour, taking out and drying in the air;
(3) taking the rheum officinale obtained by high-pressure high-temperature steaming in the step (2), adding soda water accounting for 30% of the weight of the rheum officinale, adjusting the pH value to 8.0, soaking for 3 hours, taking out and airing;
(4) and (3) adding yellow wine accounting for 15% of the weight of the rhubarb into the rhubarb subjected to soda water alkali treatment in the step (3), uniformly stirring, soaking for 60 minutes, and then feeding into a microwave heating instrument for microwave heating treatment for 15 minutes with the microwave heating power of 10KW to obtain the processed rhubarb.
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Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN85100957A (en) * 1985-04-01 1986-07-23 中医研究院中药研究所 Rhubarb processing technology by hot pressurizing method

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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN85100957A (en) * 1985-04-01 1986-07-23 中医研究院中药研究所 Rhubarb processing technology by hot pressurizing method

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* Cited by examiner, † Cited by third party
Title
大黄不同盐制方法对其蒽醌的影响;裴刚等;《基层中药杂志》;20011231;第15卷(第2期);第24-25页 *
小苏打制大黄炮制研究;徐常本等;《山东中医杂志》;20100930;第29卷(第9期);第634,639页，尤其是第634页第右栏第1段，第639页左栏"3 讨论"第1段 *

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