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CN-121971510-A - Cistanche deserticola processing method

CN121971510ACN 121971510 ACN121971510 ACN 121971510ACN-121971510-A

Abstract

The invention belongs to the field of cistanche deserticola processing, and particularly relates to a cistanche deserticola processing method. The cistanche deserticola processing method comprises the following steps of (1) cutting the cleaned cistanche deserticola into segments, then adding yellow wine, heating and preserving heat under the condition of water and steam insulation, 2) steaming and stewing, namely steaming and stewing the moistened cistanche deserticola segments under the condition of water and steam insulation, and 3) slicing and drying, namely pre-drying the steamed and stewed cistanche deserticola segments, cutting the cistanche deserticola slices and drying. The invention avoids the loss of active ingredients caused by contact moistening with water by cutting and heating, preserving heat and moistening under the condition of water isolation, and the method is better in favor of obtaining the cistanche deserticola with obvious section wave ring lines compared with the scheme of cutting cistanche deserticola firstly and steaming secondly by pre-drying and cutting cistanche deserticola slices after steaming and stewing, and has better appearance and quality standard which is more consistent with 2025 edition of Chinese pharmacopoeia and better color and slice.

Inventors

  • ZHANG ANCANG
  • NIU JINYONG
  • XIAO HONG

Assignees

  • 郑州瑞龙制药股份有限公司

Dates

Publication Date
20260505
Application Date
20260401

Claims (10)

  1. 1. A cistanche processing method is characterized by comprising the following steps: (1) Cutting the cleaned cistanche deserticola into segments, adding yellow wine, heating and preserving heat under the condition of water and steam isolation; (2) Steaming and stewing, namely steaming and stewing the moistened cistanche segment under the condition of water and steam insulation; (3) Slicing and drying, namely pre-drying the steamed and braised cistanche segment, cutting the cistanche segment, and drying.
  2. 2. The method for processing cistanche salsa according to claim 1, wherein the mass ratio of cistanche salsa to yellow wine is 100 (30+/-3), and the temperature for heating and preserving heat is 75-80 ℃.
  3. 3. The method for processing cistanche deserticola according to claim 1, wherein the yellow wine is added twice, 60-70% of the total mass of the yellow wine is added for the first time, the yellow wine is stirred uniformly and subjected to first heating and heat preservation and moistening, the rest yellow wine is added after 3-4 hours, the yellow wine is stirred uniformly and subjected to second heating and heat preservation and moistening, and the total time of the first heating and heat preservation and moistening and the second heating and heat preservation and moistening is 6-8 hours.
  4. 4. The cistanche salsa processing method according to claim 3, wherein the first heating, heat-preserving and moistening and the second heating, heat-preserving and moistening are performed in the same airtight processing container, the processing container is provided with a heating interlayer capable of heating an inner cavity of the processing container, and 75-80 ℃ hot water is introduced into the heating interlayer during the heating, heat-preserving and moistening to realize water and steam isolation.
  5. 5. The method according to claim 4, wherein the processing container is vacuumized before adding yellow wine, and after each yellow wine is added, the processing container is turned over to stir yellow wine and cistanche, and then the processing container is left to stand.
  6. 6. The method for processing cistanche salsa according to claim 1, wherein the steaming and stewing comprises sequentially performing a first steaming, a first stewing, a second steaming and a second stewing, wherein the temperatures of the first steaming and the second steaming are 95-100 ℃, the time of the first steaming is 3-4 hours, the time of the first stewing is 4-5 hours, the time of the second steaming is 2-3 hours, and the time of the second stewing is 4-5 hours.
  7. 7. The method of processing cistanche salsa according to claim 6, wherein the processing container is intermittently turned over during the first and second steaming.
  8. 8. The method for processing cistanche salsa according to claim 1, wherein the pre-drying is performed until the water content is 19-20%, and the drying is performed until the water content is below 8%.
  9. 9. The method for processing cistanche salsa according to claim 8, wherein the heating, heat-preserving, steaming and stewing and pre-drying are continuously performed in the same processing container, the processing container is vacuumized and pre-dried after steaming and stewing are finished, the vacuumization is stopped after the water content of cistanche salsa reaches the standard, and the pre-drying temperature is 65-70 ℃.
  10. 10. The method according to claim 1, wherein the cutting is performed by cutting the cistanche deserticola into 3-6 cm sections, and the cutting is performed by cutting the cistanche deserticola slices into 0.2-0.4 cm thick slices.

Description

Cistanche deserticola processing method Technical Field The invention belongs to the field of cistanche deserticola processing, and particularly relates to a cistanche deserticola processing method. Background Cistanche is a dry fleshy stem with scaly leaves of cistanche deserticola or cistanche tubulosa of Orobanchaceae, and enjoys the reputation of "desert ginseng". It is sweet, salty and warm. Enter kidney and large intestine meridians. Has effects of invigorating kidney yang, replenishing essence and blood, and loosening bowel to relieve constipation. Can be used for treating kidney yang deficiency, essence and blood deficiency, sexual impotence, infertility, soreness of waist and knees, weakness of tendons and bones, and constipation due to intestinal dryness. The "Ben Cao Meng's tea holder" indicates that "manufacturing of Van Yao, be valued for is moderate, but not so good as to have a difficult effect, and too much smell is lost. A process for preparing cistanche-salsa tablet in 2025 edition, chinese pharmacopoeia, includes such steps as removing impurities, washing, moistening, cutting, and drying. The preparation method of cistanche deserticola comprises taking the cistanche deserticola tablet, stewing or steaming with wine until the wine is absorbed. The content of echinacoside, acteoside, cistanche glycoside A and 2' -acetyl acteoside in cistanche is gradually reduced along with the extension of wine steaming time. According to the related pharmacological experiments, the raw cistanche is reported to be biased towards relaxing bowel, while the cistanche has stronger actions of tonifying kidney and strengthening yang. The quality standard of the wine cistanche in the Chinese pharmacopoeia of 2025 edition prescribes that the wine cistanche is shaped like cistanche deserticola tablet. The surface is black brown, and the tangential punctiform vascular bundles are arranged into wave-shaped ring patterns. Soft and moist. Slightly fragrant, sweet and slightly bitter. The herba cistanches Deserticolae contains echinacoside (C 35H46O20) and acteoside (C 29H36O15) in an amount of not less than 0.30% based on dry product. The Chinese patent application with the application publication date of 2021, 03 month and 26 days and the application publication number of CN 112546096A discloses a production method of an integrated process for processing and processing a wine cistanche decoction piece in a production place, which comprises the steps of firstly taking fresh cistanche, sorting impurities, removing non-medicinal parts, rinsing with clear water, and cutting into thick slices with the thickness of 2-4 mm while fresh; and then placing the cistanche slice in an oven, drying at 50-70 ℃ to be semi-dry, taking out, controlling the water content to be 10-50%, adding yellow wine into the cistanche slice, uniformly stirring, sealing, placing in a steamer, steaming for 2-10 h in a water-proof way, taking out, and drying at 50-70 ℃. The processing method of the wine cistanche in the 'Chinese pharmacopoeia' of 2025 edition does not prescribe the dosage of the yellow wine added with auxiliary materials, the steaming or stewing temperature, the times, the processing equipment and other technological parameters, so that the processed wine cistanche has the following problems: Firstly, the appearance is poor, the standard requirement is that the tangential point-shaped vascular bundles are arranged into wave-shaped ring patterns, but the actual cistanche deserticola cannot show the wave-shaped ring patterns. The wave-shaped ring pattern is one of important characteristics for identifying the cistanche deserticola, and the wave-shaped ring pattern caused by the existing processing method does not obviously directly influence the identification of the cistanche deserticola. Secondly, the total amounts of the echinacoside (C 35H46O20) and the acteoside (C 29H36O15) of the cistanche and the echinacoside in different batches are different, so that the safety, the effectiveness and the stability of the clinical medication quality cannot be ensured. Thirdly, the yield of the processed cistanche deserticola is not high, and the economic benefit of a production enterprise is affected. Disclosure of Invention The invention aims to provide a cistanche processing method, which solves the problems that the wavy ring of the cut surface of cistanche deserticola obtained by the existing processing method is not obvious and the appearance is to be improved. In order to achieve the above purpose, the technical scheme adopted by the invention is as follows: A cistanche deserticola processing method comprises the following steps: (1) Cutting the cleaned cistanche deserticola into segments, adding yellow wine, heating and preserving heat under the condition of water and steam isolation; (2) Steaming and stewing, namely steaming and stewing the moistened cistanche segment under the condition of water and steam insulation; (3) Slicing and dryi