CN1850162A - Method for preparing Fructus schisandrae - Google Patents
Method for preparing Fructus schisandrae Download PDFInfo
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- CN1850162A CN1850162A CN 200610016619 CN200610016619A CN1850162A CN 1850162 A CN1850162 A CN 1850162A CN 200610016619 CN200610016619 CN 200610016619 CN 200610016619 A CN200610016619 A CN 200610016619A CN 1850162 A CN1850162 A CN 1850162A
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Abstract
The present invention relates to a processing method of Chinese medicine schisandra fruit. Said processing method includes the following steps: placing Chinese medicine schisandra fruit raw material in a container in which the vinegar is held, steaming to make the vinegar is fully absorbed by Chinese medicine schisandra fruit raw material, sealing for 0.5-2 h, laking out the vinegar-absorbed schisandra fruit raw material, drying so as to obtain the vinegar-steamed schisandra fruit finished product. Its detection method adopts electrospray mass spectrometry and high-performance liquid chromatography.
Description
Technical field
The invention belongs to technical field of Chinese medicines, be specifically related to processing method of Chinese medicine schisandra fruit.
Technical background
Five tastes of medicinal herb is the dry mature fruit of magnoliaceae schisandra Schisandra chinensis (Turcz.) Ball..Practise and claim " Radix Schisandrae Bicoloris ".Pluck during fruit maturation autumn, dries, and removes carpopodium and impurity.Because of so its fruit five tastes have name.Five tastes of medicinal herb is the astringing lung-QI and relieving cough medicine, and is sour, sweet, warm, returns lung, the heart, kidney channel.Have the nourishing kidney of astringing the lung, the merit of the arresting sweating that promotes the production of body fluid, arresting seminal emission antidiarrheal, mind tranquilizing and the heart calming.Clinically be mainly used in that chronic cough dyspnea due to deficiency, Tianjin wound are thirsty, the deficiency of YIN is quenched one's thirst, cold sweating, night sweat, seminal emission, spermatorrhea, incessant chronic diarrhea, cardiopalmus, insomnia, dreaminess etc., be one of most widely used tonic Chinese medicine of China's traditional Chinese medical science.Modern scientific research proves, contains number of chemical compositions such as volatile oil, lignanoid, organic acid, vitamin, triterpene, sesquiterpene and polysaccharide in five tastes of medicinal herb.Lignanoids compounds is parent nucleus with the couplet benzene ring octadiene, is topmost pharmacological component in five tastes of medicinal herb.
The five tastes of medicinal herb beginning is stated from Shennong's Herbal.The process of preparing Chinese medicine of Han dynasty first meeting five tastes of medicinal herb only requires " broken ", continues to use this method after the Tang Dynasty more, and the Ming Dynasty develops into smashs to pieces then bittersweetly, and the argumentation of " antidiarrheal is beaten broken " is just arranged to the Qing Dynasty.Fructus Schisandrae Chinensis (parched) comes across the Tang Dynasty the earliest, but the degree that failed call is fried, and " little stir-fry " is arranged to the Song dynasty.The processed with honey Fructus Schisandrae Chinensis is seen in Liu Song's Lei Gong's Treatise on Preparation and Broiling of Materia Medica the earliest, the record that Song, unit, bright, clear epoch all have honey to steam, and the Qing Dynasty also records " honey stirs ".Song dynasty has the steeping in wine method the earliest, and developing to the Ming Dynasty has " wine steaming ", and there is the record of " wine is mixed and dried " in the Qing Dynasty.In first, bright period, methods such as big gun, roasting, rice stir-fry, parched with bran have appearred again in the process of preparing Chinese medicine of five tastes of medicinal herb.The Qing Dynasty increased again " steaming in clear soup " and " salt steams,, concocting method.The modern times of five tastes of medicinal herb concoct, and inherit former worthies' experience, and multiple concocting methods such as steaming, steaming with vinegar, wine steaming, mulse steaming are arranged.The sub-decoction pieces of most widely used clinically five tastes of medicinal herb is a Fructus Schisandrae Chinensis (steamed with vinegar).Pharmacopoeia of the People's Republic of China version in 2005 is recorded the concocting method of Fructus Schisandrae Chinensis and two kinds of decoction pieces specifications of Fructus Schisandrae Chinensis (processed with vinegar).The concocting method of regulation Fructus Schisandrae Chinensis (processed with vinegar) is to get clean Fructus Schisandrae Chinensis, steams to black according to the steaming with vinegar method, and the time spent smashs to pieces.Processed product appearance surfaces corvinus, glossy, glossy slightly, has stickiness, the surface of the seed brownish red, glossy at the sarcocarp softness.Five tastes of medicinal herb son gives birth to that product are longer than astringing lung-QI and relieving cough, the arresting sweating that promotes the production of body fluid, be used for cough, the hyperhidrosis of body void, Tianjin wound yearningly, also can arresting seminal emission antidiarrheal.Can strengthen sour and astringent astriction after steaming with vinegar is concocted, so Fructus Schisandrae Chinensis (steamed with vinegar) arresting seminal emission anti-diarrhea effect is stronger, be used for passing out semen lingering diarrhea, incessant chronic diarrhea also can be used for chronic cough lung qi dissipation person more.The understanding that " go into the ripe usefulness of tonic, the medicine of going into to cough is given birth to and used " arranged ancient times.
Summary of the invention
The purpose of this invention is to provide a kind of processing method of Chinese medicine schisandra fruit, this method adopts the steaming with vinegar method.The five tastes of medicinal herb son product of giving birth to are put after moistening to vinegar is fully absorbed by the five tastes of medicinal herb product of giving birth in the vinegar, put in the steamer and steam, pick up counting after opening with water, the postcooling that takes the dish out of the pot is put taking-up after the oven dry in the baking oven to room temperature, promptly gets the Fructus Schisandrae Chinensis (steamed with vinegar) processed product.
Contain a large amount of acid ingredients in five tastes of medicinal herb, as lignanoid, citric acid, tartaric acid, vitamin C, tannin etc.Pharmacological evaluation shows that specific examples of such components has many-sided physiologically actives such as the heart, liver, nerve, blood vessels.One aspect of the present invention by with five tastes of medicinal herb son the product of giving birth to put that moistening to vinegar is fully absorbed by the five tastes of medicinal herb product of giving birth in the vinegar, utilize vinegar can impel specific examples of such components or dissociate type or increased stripping because of the ester type is acidity because of the salt type is to the specific examples of such components fine solubility; The long-time heating of Zhenging is destroyed the medical material histiocyte on the other hand, is beneficial to the stripping of specific examples of such components.And then increased content of effective, played synergic effect.
It is as follows to implement technical scheme of the present invention:
At normal temperatures, placing the container that fills vinegar to steam moistening to vinegar the five tastes of medicinal herb product of giving birth to is fully absorbed by the five tastes of medicinal herb product of giving birth to, the mass ratio that vinegar and five tastes of medicinal herb are given birth to product is 15～25: 100, steaming the vexed time is 0.5～2 hour, steam vexed back and take out to put in the baking oven and dry, promptly get the Fructus Schisandrae Chinensis (steamed with vinegar) processed product.
Get five tastes of medicinal herb of concocting without this method give birth to product and through this method concoct the Fructus Schisandrae Chinensis (steamed with vinegar) processed product of gained powder (crossing sieve No. three) each 0.25 restrain, be dipped in an amount of methanol ultrasonic extraction 20 minutes.With methanol dilution through Electrospray Mass Spectrometry (ESI MS) and be aided with high performance liquid chromatography (HPLC) analysis, by adjusting vinegar consumption, steaming time, bake out temperature and drying time, the kind and the content of lignanoid in control five tastes of medicinal herb.By five tastes of medicinal herb of concocting without this method being given birth to product and studies show that through the Electrospray Mass Spectrometry (ESI MS) of the Fructus Schisandrae Chinensis (steamed with vinegar) processed product of this method process of preparing Chinese medicine gained, give birth to main component lignanoid in the product without five tastes of medicinal herb that this method is concocted, schisandrin (m/z 415.4) is arranged, schisantherin B (m/z 399.4), deoxyschizandrin (m/z 417.3), schisandrin B (m/z 401.3), schisantherin A (m/z 575.3), schisantherin B (m/z 553.4); The kind of main component lignanoid is consistent with the living product of concocting without this method of five tastes of medicinal herb in the Fructus Schisandrae Chinensis (steamed with vinegar) processed product of this method process of preparing Chinese medicine gained.By five tastes of medicinal herb of concocting without this method being given birth to product and studies show that through the high performance liquid chromatography (HPLC) of the Fructus Schisandrae Chinensis (steamed with vinegar) processed product of this method process of preparing Chinese medicine gained, without main component lignanoid content in the living product of five tastes of medicinal herb of this method process of preparing Chinese medicine be, schisandrin (0.55%), schisantherin A (0.29%), deoxyschizandrin (0.097%), schisandrin B (0.80%); Main component lignanoid content is schisandrin (0.65%), schisantherin A (0.37%), deoxyschizandrin (0.099%), schisandrin B (0.98%) in the Fructus Schisandrae Chinensis (steamed with vinegar) processed product of this method process of preparing Chinese medicine gained; Comparing wherein through the Fructus Schisandrae Chinensis (steamed with vinegar) processed product of this method process of preparing Chinese medicine gained with the five tastes of medicinal herb product of concocting without this method of giving birth to, the content of lignanoid raises to some extent.Therefore, the invention provides a kind of effective processing method of Chinese medicine schisandra fruit.
Embodiment provided by the invention is as follows:
Embodiment 1:
At normal temperatures, five tastes of medicinal herb son is given birth to product 500 grams to be immersed in after moistening to vinegar is given birth to the abundant absorption of product by five tastes of medicinal herb in the 125 gram vinegar, put in the steamer and steamed 0.5 hour, pick up counting after opening with water, take the dish out of the pot postcooling to room temperature, shop thickness is about 10～15 millimeters in the tray, puts into 60 ℃ of baking taking-ups after 5 hours down of baking oven.This method of learning from else's experience is concocted powder (crossing sieve No. three) 0.25 gram of the Fructus Schisandrae Chinensis (steamed with vinegar) processed product of gained, is dipped in an amount of methanol ultrasonic extraction 20 minutes.Dilute with methanol, directly analyze with Electrospray Mass Spectrometry (ESI MS), main component lignanoid has, schisandrin (m/z 415.4), schisantherin B (m/z 399.4), deoxyschizandrin (m/z 417.3), schisandrin B (m/z 401.3), schisantherin A (m/z 575.3), schisantherin B (m/z 553.4), consistent with the compare kind of lignanoid wherein of the five tastes of medicinal herb product of concocting without this method of giving birth to; Analyze through high performance liquid chromatography (HPLC), main component lignanoid content is, schisandrin (0.65%), schisantherin A (0.37%), deoxyschizandrin (0.099%), schisandrin B (0.98%), comparing wherein with the five tastes of medicinal herb product of concocting without this method of giving birth to, the content of lignanoid raises.
Embodiment 2:
At normal temperatures, five tastes of medicinal herb son is given birth to product 500 grams to be immersed in after moistening to vinegar is given birth to the abundant absorption of product by five tastes of medicinal herb in the 75 gram vinegar, put in the steamer and steamed 1 hour, pick up counting after opening with water, take the dish out of the pot postcooling to room temperature, shop thickness is about 10～15 millimeters in the tray, puts into 90 ℃ of baking taking-ups after 7 hours down of baking oven.This method of learning from else's experience is concocted powder (crossing sieve No. three) 0.25 gram of the Fructus Schisandrae Chinensis (steamed with vinegar) processed product of gained, is dipped in an amount of methanol ultrasonic extraction 20 minutes.With the methanol dilution, directly use Electrospray Mass Spectrometry (ESI MS) analysis, the result is with embodiment 1; Analyze through high performance liquid chromatography (HPLC), main component lignanoid content is high without the living product of five tastes of medicinal herb that this method is concocted, and is low than embodiment 1 gained Fructus Schisandrae Chinensis (steamed with vinegar) processed product.
Embodiment 3:
At normal temperatures, five tastes of medicinal herb son is given birth to product 500 grams to be immersed in after moistening to vinegar is given birth to the abundant absorption of product by five tastes of medicinal herb in the 100 gram vinegar, put in the steamer and steamed 2 hours, pick up counting after opening with water, take the dish out of the pot postcooling to room temperature, shop thickness is about 10～15 millimeters in the tray, puts into 60 ℃ of baking taking-ups after 7 hours down of baking oven.This method of learning from else's experience is concocted powder (crossing sieve No. three) 0.25 gram of the Fructus Schisandrae Chinensis (steamed with vinegar) processed product of gained, is dipped in an amount of methanol ultrasonic extraction 20 minutes.With the methanol dilution, directly use Electrospray Mass Spectrometry (ESI MS) analysis, the result is with embodiment 1; Analyze through high performance liquid chromatography (HPLC), main component lignanoid content is high without the living product of five tastes of medicinal herb that this method is concocted, and is low than embodiment 1 gained Fructus Schisandrae Chinensis (steamed with vinegar) processed product.
Embodiment 4:
At normal temperatures, five tastes of medicinal herb son is given birth to product 500 grams to be immersed in after moistening to vinegar is given birth to the abundant absorption of product by five tastes of medicinal herb in the 75 gram vinegar, put in the steamer and steamed 2 hours, pick up counting after opening with water, take the dish out of the pot postcooling to room temperature, shop thickness is about 10～15 millimeters in the tray, puts into 120 ℃ of baking taking-ups after 10 hours down of baking oven.This method of learning from else's experience is concocted powder (crossing sieve No. three) 0.25 gram of the Fructus Schisandrae Chinensis (steamed with vinegar) processed product of gained, is dipped in an amount of methanol ultrasonic extraction 20 minutes.With the methanol dilution, directly use Electrospray Mass Spectrometry (ESI MS) analysis, the result is with embodiment 1; Analyze through high performance liquid chromatography (HPLC), main component lignanoid content is low without the living product of five tastes of medicinal herb that this method is concocted, and is low than embodiment 1 gained Fructus Schisandrae Chinensis (steamed with vinegar) processed product.
Embodiment 5:
At normal temperatures, five tastes of medicinal herb son is given birth to product 500 grams to be immersed in after moistening to vinegar is given birth to the abundant absorption of product by five tastes of medicinal herb in the 125 gram vinegar, put in the steamer and steamed 1 hour, pick up counting after opening with water, take the dish out of the pot postcooling to room temperature, shop thickness is about 10～15 millimeters in the tray, puts into 60 ℃ of baking taking-ups after 10 hours down of baking oven.This method of learning from else's experience is concocted powder (crossing sieve No. three) 0.25 gram of the Fructus Schisandrae Chinensis (steamed with vinegar) processed product of gained, is dipped in an amount of methanol ultrasonic extraction 20 minutes.With the methanol dilution, directly use Electrospray Mass Spectrometry (ESI MS) analysis, the result is with embodiment 1; Analyze through high performance liquid chromatography (HPLC), main component lignanoid content is high without the living product of five tastes of medicinal herb that this method is concocted, and is low than embodiment 1 gained Fructus Schisandrae Chinensis (steamed with vinegar) processed product.
Claims (1)
1. processing method of Chinese medicine schisandra fruit, it is characterized in that: at normal temperatures, placing the container that fills vinegar to steam moistening to vinegar the five tastes of medicinal herb product of giving birth to is fully absorbed by the five tastes of medicinal herb product of giving birth to, the mass ratio that vinegar and five tastes of medicinal herb are given birth to product is 15～25: 100, steaming the vexed time is 0.5～2 hour, steam vexed back and take out to put in the baking oven and dry, promptly get the Fructus Schisandrae Chinensis (steamed with vinegar) processed product.
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| CN 200610016619 CN1850162A (en) | 2006-03-03 | 2006-03-03 | Method for preparing Fructus schisandrae |
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| CN 200610016619 CN1850162A (en) | 2006-03-03 | 2006-03-03 | Method for preparing Fructus schisandrae |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102755382A (en) * | 2011-04-28 | 2012-10-31 | 天津天士力之骄药业有限公司 | Method for processing schisandra chinensis |
| CN104523957A (en) * | 2014-12-24 | 2015-04-22 | 北京康仁堂药业有限公司 | Preparation process of vinegar fructus schisandra chinensis |
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2006
- 2006-03-03 CN CN 200610016619 patent/CN1850162A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102755382A (en) * | 2011-04-28 | 2012-10-31 | 天津天士力之骄药业有限公司 | Method for processing schisandra chinensis |
| CN102755382B (en) * | 2011-04-28 | 2016-02-10 | 天津天士力之骄药业有限公司 | A kind of Fructus Schisandrae Chinensis processing method |
| CN104523957A (en) * | 2014-12-24 | 2015-04-22 | 北京康仁堂药业有限公司 | Preparation process of vinegar fructus schisandra chinensis |
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