阅读说明：本技术 一种产地趁鲜糠烘枳壳及其炮制方法和应用 (Bitter orange baked with bran while being fresh in producing area and processing method and application thereof ) 是由 祝婧 钟凌云 张金莲 杨明 龚千锋 黄艺 刘海平 于 2019-10-10 设计创作，主要内容包括：本发明提供了一种产地趁鲜糠烘枳壳的炮制方法,涉及中药炮制技术领域,包括以下步骤：产地采收酸橙未成熟果实后,除去果瓤,将果皮切成0.2～0.3cm厚的细丝,趁鲜与谷糠混合均匀后,在160℃条件下烘制2h,取出后筛去谷糠,即得产地趁鲜糠烘枳壳；所述谷糠用量为每100kg酸橙未成熟果实,加入10kg谷糠。采用产地趁鲜切制技术,减少反复干燥及水处理过程,节约了人力；有效提高水稻次生产物谷糠的利用率；较之糠炒工艺,糠烘技术可实现枳壳炮制过程中的热传递能效可控,饮片成品质量更加均一。产地趁鲜糠烘枳壳中柚皮苷、橙皮苷、新橙皮苷、辛弗林、D-柠檬烯及γ-松油烯等有效成分含量更高,“宽中除胀”作用更好。(The invention provides a processing method of bitter orange baked with bran when the bitter orange is fresh in a producing area, which relates to the technical field of traditional Chinese medicine processing and comprises the following steps: collecting immature fruits of sour oranges in a production place, removing pulp, cutting peel into thin threads with the thickness of 0.2-0.3 cm, uniformly mixing the thin threads with bran coat while the fruits are fresh, drying the mixture at 160 ℃ for 2 hours, taking out the mixture, and screening off the bran coat to obtain the dried bitter oranges with the fresh bran in the production place; the dosage of the bran coat is 10kg per 100kg of immature fruit of Citrus aurantium L. The production area fresh cutting technology is adopted, repeated drying and water treatment processes are reduced, and manpower is saved; the utilization rate of rice secondary product bran coat is effectively improved; compared with a bran frying process, the bran drying technology can realize controllable heat transfer efficiency in the processing process of the fructus aurantii, and the quality of the finished product of the decoction pieces is more uniform. The effective components such as naringin, hesperidin, neohesperidin, synephrine, D-limonene, gamma-terpinene and the like in the bitter orange baked in the production place while the bitter orange is fresh bran have higher content, and the effect of relieving epigastric distention is better.)

1. A processing method of bran-dried bitter orange in a producing area is characterized by comprising the following steps: after immature fruits of sour oranges are harvested in a production place, removing fruit pulp, cutting fresh peel into thin threads with the thickness of 0.2-0.3 cm, uniformly mixing the thin threads with bran coat, and drying for 2 hours at the temperature of 160 ℃; the dosage of the bran coat is 10kg per 100kg of immature fruit of Citrus aurantium L.

2. The processing method of claim 1, further comprising screening off the bran coat after the baking is completed, and cooling the bran coat.

3. The dried fructus aurantii with bran in the fresh producing area prepared by the processing method of claim 1 or 2.

4. The use of the fresh bran-baked fructus Aurantii as claimed in claim 3 in preparing bran-baked fructus Aurantii decoction pieces for increasing the alcohol-soluble effective component content of fructus Aurantii.

5. The use of claim 4, wherein the alcohol-soluble effective ingredients of fructus Aurantii include naringin, neohesperidin, hesperidin and synephrine.

6. The use of the bran-baked fructus Aurantii as claimed in claim 3 in the preparation of bran-baked fructus Aurantii decoction pieces for increasing the volatile component content of fructus Aurantii.

7. The use according to claim 6, wherein the volatile components comprise D-limonene and gamma-terpinene.

Technical Field

The invention belongs to the technical field of traditional Chinese medicine processing, and particularly relates to bitter orange baked with bran at the producing area and a processing method and application thereof.

Background

Fructus Aurantii is dried immature fruit of Citrus aurantium L.of Rutaceae and its cultivar, has effects of regulating qi-flowing, relieving epigastric distention, activating stagnancy and relieving flatulence, and can be used for treating chest and hypochondrium stagnation of qi, fullness and pain, dyspepsia, etc. 2015, Chinese pharmacopoeia, 2008, Jiangxi province, and bran-fried fructus Aurantii. The traditional Chinese medicine theory considers that the bitter orange has stronger dryness and is easy to damage body fluid, and the bitter orange can play a role in reducing dryness and enhancing efficiency after being processed by bran and chaff, thereby being more suitable for clinical application. In the processing process of the traditional fructus aurantii decoction pieces, on one hand, the effective ingredients in the traditional fructus aurantii decoction pieces are lost due to repeated soaking and drying of the medicinal materials in the processes of producing area processing and softening and cutting the medicinal materials; on the other hand, when the batch size of the large-scale production is large, the traditional stir-frying technology is easy to cause uneven heating of the decoction pieces, and the stir-frying machine is more difficult to accurately control the temperature than the oven, so that the quality of the stir-frying decoction pieces of the bitter orange among different batches and among the same batch is difficult to be uniform and controllable.

Disclosure of Invention

The invention aims to provide a processing method of bitter orange baked with bran in a producing area, which improves the contents of Q-Marker (naringin, neohesperidin, hesperidin and synephrine) and main effective ingredients in alcohol extract, volatile oil and aromatic water in the processed bitter orange, and improves the treatment effect of the bitter orange on relieving epigastric distention.

In order to realize the purpose, the invention provides a processing method of bran-baked bitter oranges, which comprises the following steps:

After immature fruits of sour oranges are harvested in a production place, removing pulp, cutting fresh peel into thin threads with the thickness of 0.2-0.3 cm, uniformly mixing the thin threads with bran coat, and drying for 2 hours at 160 ℃; the dosage of the bran coat is 10kg per 100kg of immature fruit of Citrus aurantium L.

And after the baking is finished, screening off the bran coat, and then cooling.

The invention also provides the bran-baked bitter orange prepared by the processing method.

The invention also provides application of the bran-baked fructus aurantii in preparing the bran-baked fructus aurantii decoction pieces for improving the alcohol-soluble effective component content of the fructus aurantii.

Preferably, the alcohol-soluble effective components of the fructus aurantii comprise naringin, neohesperidin, hesperidin, synephrine, D-limonene, gamma-terpinene and the like.

The invention also provides application of the bran-baked fructus aurantii in preparation of bran-baked fructus aurantii decoction pieces for improving the volatile component content of fructus aurantii.

Preferably, the volatile components include D-limonene and gamma-terpinene.

The invention provides a processing method of bran-dried fructus aurantii in a production place while the fructus aurantii is fresh, which utilizes HPLC, UHPLC-Q-TOF/MS and GC-MS component analysis and detection technologies to detect components of 4 processed varieties of fructus aurantii, including raw fructus aurantii, bran-fried fructus aurantii, bran-dried fructus aurantii and bran-fried fructus aurantii, and analyzes the influence of different processing methods on the main effective components, alcohol extract, volatile oil and the types and contents of compounds in aromatic water by combining mathematical statistics methods such as PCA and the like. After comprehensive weighted scoring is carried out by taking 4 components of naringin, neohesperidin, hesperidin and synephrine as indexes, the comprehensive scoring of the bran-dried fructus aurantii in the processed product of the fructus aurantii is the highest, and the processed product is the initially screened optimal decoction piece variety; by identifying the chemical component types in different decoction pieces of fructus aurantii and analyzing the difference of 14 chemical markers with physiological activity among different processed products, the method finds that the bran-dried fructus aurantii has 13 component contents increased and only 1 component content decreased, the component substance basis is superior to other processed products, and the comprehensive weighting scoring is carried out by taking the 14 chemical markers as indexes, so that the bran-dried fructus aurantii is also the best processed product, and the efficacy of the bran-dried fructus aurantii is superior to that of the other processed products; by detecting the types of the volatile components of the fructus aurantii, the D-limonene and the gamma-terpinene are 2 components with the highest content in the volatile oil and the aromatic water, and are the main drug effect substances in the volatile components of the fructus aurantii. The relative contents of D-limonene and gamma-terpinene in different processed products are compared, and the highest content of the components in the bran-baked fructus aurantii is found. The influence of different processed products of fructus aurantii on the gastric residue and intestinal propulsion of a rat with poor Functional Digestion (FD) is compared to discover that the optimal treatment effect of the bran-dried fructus aurantii on the FD rat is achieved when the production place is fresh, and the process for drying the fructus aurantii when the production place is fresh proves that the content of the effective ingredients of the medicine can be improved and the curative effect can be enhanced.

Drawings

FIG. 1 is a HPLC result chart for measuring the contents of naringin, neohesperidin and hesperidin in fructus Aurantii, wherein the letter A is a reference substance and the letter B is a test substance; the number 1 is naringin, 2 is hesperidin, and 3 is neohesperidin;

FIG. 2 is a chart of HPLC results of synephrine content measurement in fructus Aurantii, wherein the letter A is a reference substance and the letter B is a test substance; the number 1 is synephrine.

FIG. 3 is a UPLC-Q-TOF/MS total ion flow diagram of fresh bran-dried fructus Aurantii in positive ion mode in a producing area;

FIG. 4 is a total ion flow diagram of volatile oil of fructus Aurantii by baking with bran in a fresh place;

FIG. 5 is a total ion flow diagram of aromatic water from roasted bitter orange in producing area while fresh bran is being used.

Detailed Description

The invention provides a processing method of bran-dried bitter orange in a producing area, which comprises the following steps: after immature fruits of sour oranges are harvested in a production place, removing pulp, cutting fresh peel into thin threads with the thickness of 0.2-0.3 cm, uniformly mixing the thin threads with bran coat, and drying for 2 hours at 160 ℃; the dosage of the bran coat is 10kg per 100kg of immature fruit of Citrus aurantium L.

The lime is collected from Jiangxi Xingan farmers and is identified as a fresh immature fruit of Citrus aurantium L.

In the processing method of the invention, after the baking is finished, the method preferably further comprises screening off the bran coat and then cooling.

The invention also provides the bran-baked bitter orange prepared by the processing method.

The invention also provides application of the fresh bran-dried fructus aurantii in producing the bran-dried fructus aurantii decoction pieces for improving the alcohol-soluble effective component content of the fructus aurantii.

The alcohol-soluble effective components of the fructus aurantii preferably comprise naringin, neohesperidin, hesperidin and synephrine.

The invention also provides application of the bran-dried fructus aurantii in preparing the bran-dried fructus aurantii decoction pieces for improving the volatile component content of the fructus aurantii in the fresh producing area.

The volatile components of the present invention preferably include D-limonene and gamma terpinene.

The present invention provides a method for processing and application of bran-baked fructus aurantii with fresh producing area, which is described in detail with reference to the following examples, but they should not be construed as limiting the scope of the present invention.