阅读说明：本技术 川青皮及其制备方法 (Chuan Qing Pi and preparation method thereof ) 是由 陈允斌 于 2021-09-26 设计创作，主要内容包括：本申请公开了一种川青皮及其制备方法。用于制备川青皮的方法包括选取产于四川的红橘的未成熟果实；清洗所述未成熟果实；从清洗后的所述未成熟果实的顶部向果蒂部纵向划开所述成熟果实的果皮且不划伤所述未成熟果实的果肉；将所述果皮和所述果肉分离；在温度为0-50℃、风速小于1.5m/s的条件下晾晒所述果皮；在所述晾晒期间翻动所述果皮；进行所述晾晒直至所述果皮的含水量低于13％；将含水量低于13％的所述果皮放入密封容器中,在温度为6-32℃、湿度不超过65％的条件下进行存储以陈化。所述川青皮中的挥发油包含芳樟醇和柠檬烯。(The application discloses a Sichuan green tangerine peel and a preparation method thereof. The method for preparing pericarpium Citri Reticulatae viride comprises selecting immature fruit of Citrus reticulata Blanco produced in Sichuan; washing the unripe fruit; longitudinally peeling the peel of the ripe fruit from the top of the unripe fruit after washing towards the pedicel without scratching the flesh of the unripe fruit; separating the peel and the pulp; airing the peel under the conditions that the temperature is 0-50 ℃ and the wind speed is less than 1.5 m/s; turning over the peel during the airing; the airing is carried out until the water content of the peel is lower than 13%; placing the peel with water content of less than 13% into a sealed container, and storing at 6-32 deg.C and humidity of no more than 65% for aging. The volatile oil in the pericarpium citri reticulatae viride contains linalool and limonene.)

1. The pericarpium citri reticulatae viride is characterized by comprising volatile oil, wherein the volatile oil comprises linalool and limonene.

2. The green Sichuan tangerine peel according to claim 1, wherein the green Sichuan tangerine peel is in the shape of a petal.

3. The green Sichuan tangerine peel according to claim 1, wherein the green Sichuan tangerine peel is in the shape of a whole fruit.

4. A method for preparing green Sichuan tangerine peel comprises the following steps:

selecting immature fruits of tangerine produced in Sichuan;

washing the unripe fruit;

longitudinally peeling the unripe fruit from the top of the unripe fruit after washing to the pedicel without scratching the flesh of the unripe fruit;

separating the peel and the pulp;

airing the peel under the conditions that the temperature is 0-50 ℃ and the wind speed is less than 1.5 m/s;

turning over the peel during the airing;

the airing is carried out until the water content of the peel is lower than 13%;

placing the peel with water content of less than 13% into a sealed container, and storing at 6-32 deg.C and humidity of no more than 65% for aging.

5. The method of claim 4, wherein the immature fruit is a fruit having a greenish pericarp.

6. The method of claim 4, wherein: the peel separated from the pulp is in a four-petal flower shape.

7. The method of claim 4, wherein: the peel is placed on a drying bed for drying in the sun in a mode that white parts are upward and are not overlapped with each other.

8. The method of claim 4, wherein: turning over the peel under the condition that the peel is aired to be shaped.

9. The method of claim 4, wherein: the peel with a moisture content of less than 13% is stacked in a flat manner with the white portion down and the cyan portion up in a sealed container.

10. A method for preparing green Sichuan tangerine peel comprises the following steps:

selecting immature fruits of tangerines produced in Sichuan with the diameter of 0.3-3 cm;

washing the unripe fruit;

airing the immature fruits at the temperature of 0-50 ℃ and the air speed of less than 1.5 m/s;

performing the airing until the water content of the immature fruit is lower than 13%;

placing the unripe fruit with water content of less than 13% into a sealed container, and storing at 6-32 deg.C and humidity of no more than 65% for aging.

11. The method according to claim 10, wherein the immature fruit has a diameter of from more than 2 cm to 3 cm; or the immature fruit has a diameter of 0.3 cm to 2 cm.

12. The method according to claim 1 or 10, characterized in that: said washing said unripe fruit comprises soaking said unripe fruit in an aqueous solution of a powder, then rubbing said unripe fruit with a flexible material while soaking, and finally washing said unripe fruit with water; the aqueous powder solution is an aqueous solution of cereal flour, potato flour and/or bean flour.

13. The method according to claim 1 or 10, characterized in that: the sealed container meets the requirements of food sanitation and safety, and has air permeability, no pollution and no peculiar smell.

14. The method according to claim 1 or 10, characterized in that: the aging is carried out for more than one year.

15. The method according to claim 1 or 10, characterized in that: the tangerine produced in Sichuan is Dahongpao (Citrus reticulata Blanco, Fl. Filip.).

Technical Field

The application relates to the technical field of traditional Chinese medicines, and in particular relates to a Sichuan green tangerine peel and a preparation method thereof.

Background

The green tangerine peel has higher medicinal value as a medicinal material, can treat more diseases, and particularly has very unique effect on relieving some pain symptoms. Pericarpium Citri Reticulatae viride is slightly warm in nature and bitter and pungent in flavor, enters liver and gallbladder meridians, has the effects of soothing liver, breaking qi, dissipating stagnation and dissolving phlegm, and is commonly used for treating chest, hypochondrium, gastric cavity pain, hernia, dyspepsia, breast swelling, breast nodule, chronic malarial mass and other symptoms. The genuine herb is pericarpium Citri Reticulatae viride prepared from Citrus chuanganese, which is known as "Chuan pericarpium Citri Reticulatae viride". The producing area, variety and processing method of Chuan Qing Pi have great influence on the effect of the prescription.

Disclosure of Invention

In one aspect, the present application provides a pericarpium citri reticulatae viride, wherein volatile oil in the pericarpium citri reticulatae viride comprises linalool and limonene.

In some embodiments, the green Sichuan tangerine peel is in the shape of a four-petal flower, called "green Sichuan tangerine peel".

In some embodiments, the green Sichuan peel is in the shape of a whole fruit. In some embodiments, the diameter of the whole fruit is less than 3 cm, and the green Sichuan peel is collectively referred to as "individual peel". In some embodiments, the whole fruit is 0.3 cm to 2 cm in diameter, and the green Sichuan peel is called "green skin".

In another aspect, the present application provides a method for preparing a green Sichuan tangerine peel, comprising: selecting immature fruits of tangerine produced in Sichuan; washing the unripe fruit; longitudinally peeling the unripe fruit from the top of the unripe fruit after washing to the pedicel without scratching the flesh of the unripe fruit; separating the peel and the pulp; airing the peel under the conditions that the temperature is 0-50 ℃ and the wind speed is less than 1.5 m/s; turning over the peel during the airing; the airing is carried out until the water content of the peel is lower than 13%; placing the peel with water content of less than 13% into a sealed container, and storing at 6-32 deg.C and humidity of no more than 65% for aging.

In some embodiments, the immature fruit is a fruit having a greenish peel.

In some embodiments, the peel separated from the pulp is in the shape of a four-petal flower.

In some embodiments, the peel is placed on a drying bed for drying in the sun in a manner that white parts of the peel face upwards and do not overlap with each other.

In some embodiments, the peel is turned under conditions in which the peel is air-cured to set.

In some embodiments, the peel having a moisture content of less than 13% is stacked in a flat, white portion down, cyan portion up, in a sealed container.

In yet another aspect, the present application provides a method for preparing green Sichuan tangerine peel, comprising:

selecting immature fruits of tangerines produced in Sichuan with the diameter of 0.3-3 cm; washing the unripe fruit; airing the immature fruits at the temperature of 0-50 ℃ and the air speed of less than 1.5 m/s; performing the airing until the water content of the immature fruit is lower than 13%; placing the unripe fruit with water content of less than 13% into a sealed container, and storing at 6-32 deg.C and humidity of no more than 65% for aging.

In some embodiments, the immature fruit is less than 3 centimeters in diameter, collectively referred to as "green seedcase"; the unripe fruit has a diameter of 0.3 cm to 2 cm and is called "green skin".

In some embodiments, said washing said unripe fruit comprises soaking said unripe fruit in an aqueous solution of flour, then rubbing said unripe fruit with a flexible substance while soaking, and finally washing said unripe fruit with water; the aqueous powder solution is an aqueous solution of cereal flour, potato flour and/or bean flour.

In some embodiments, the sealed container is a sealed container that meets food hygiene safety requirements, has gas permeability, is free of contamination, and is free of odor.

In some embodiments, the aging is carried out for more than one year.

In some embodiments, the Citrus tangerina produced in sichuan is clovershrub (Citrus reticulata Blanco, fl.

Drawings

Fig. 1 shows a flow chart of a method for preparing a green Sichuan tangerine peel in one embodiment of the present invention.

Fig. 2 shows a flow chart of a method for preparing green Sichuan tangerine peel in accordance with another embodiment of the present invention.

Detailed Description

As defined herein, all percentages expressed should be understood as weight percentages unless otherwise indicated.

The Sichuan tangerine is called Chuanhong tangerine for short. The history of cultivation of the citrus reticulata blanco can be traced back to the country of fruit in the Zhou dynasty recorded in the literature (the region of southern charging in Sichuan today). The Sichuan red tangerine is in a slope and belongs to hilly areas, soil, climate and geographical positions are all very suitable for growth of the Sichuan red tangerine, and the grown red tangerine has bright red peel and high medicinal value. The green tangerine peel made of immature fruits of citrus chachiensis is called as "Chuan Qing Pi".

One embodiment of the present disclosure provides a pericarpium citri reticulatae viride.

Chuan Qing Pi is bitter, pungent and warm in nature, entering liver, gallbladder and stomach meridians; has the main functions of soothing liver, relieving stagnant qi, removing food retention and resolving stagnation, and can be used for treating distending pain in chest and rib, acute mastitis, hernia pain and food retention and qi stagnation.

In some embodiments, the pericarpium citri reticulatae viride can be used as a genuine herb in a traditional Chinese medicine formula, for example, in a traditional Chinese medicine formula for treating chest and rib epigastric pain, acute mastitis, hernia pain, food stagnation and qi stagnation and the like.

In some embodiments, the pericarpium citri reticulatae viride contains volatile oil, and the volatile oil comprises linalool and limonene. Linalool is an aromatic substance, and has analgesic, anxiolytic, sedative, hypnotic, antiinflammatory, antitumor, antibacterial, blood pressure lowering, liver protecting, and antidepressant effects. Linalool in the volatile oil component of the pericarpium citri reticulatae viride is matched with other various fragrant components, so that the pericarpium citri reticulatae viride has very unique fragrance.

In some embodiments, the green Sichuan tangerine peel is in the shape of a four-petal flower, called green Sichuan tangerine peel. The edges of the pericarpium citri reticulatae viride curl inwards in multiple directions, and the peel is thin; the outer skin is dark green or cyan and has wrinkles; the inner surface is yellow-white with vein lines; oil spots are arranged on the edges of the cross sections; fragrant smell, bitter and pungent taste; the preferred are black and green skin, white inner surface, and oily skin. In the formula of the traditional Chinese medicine, the dosage of the pericarpium citri reticulatae viride is usually one, half or one quarter of the dosage of the pericarpium citri reticulatae viride. If the medicine is prepared according to the weight, the weight of the green tangerine orange peel is changed after moisture absorption because the green tangerine orange peel is easy to absorb moisture, and the dosage of the green tangerine orange peel is difficult to determine. The pericarpium citri reticulatae viride has four parts with approximately same parts, and each part is easy to separate, so that the pericarpium citri reticulatae viride is more convenient and easy to quantify when used as a medicinal material.

In some embodiments, the green Sichuan peel is in the shape of an entire fruit, also referred to as a green tangerine peel. The green tangerine peels are in a sphere-like shape, the surfaces of the green tangerine peels are grayish green or black green, the green tangerine peels are slightly rough and are provided with fine concave oil chambers, the top ends of the green tangerine peels are provided with slightly protruding column bases, and the base parts of the green tangerine peels are provided with round fruit stem marks; light brown; fragrant smell, sour, bitter and pungent taste.

One of the examples herein provides a method for preparing a green Sichuan tangerine peel.

In some embodiments, the method for preparing green Sichuan tangerine peel may include: selecting immature fruits of tangerine produced in Sichuan; washing the unripe fruit; longitudinally peeling the unripe fruit from the top of the unripe fruit after washing to the pedicel without scratching the flesh of the unripe fruit; separating the peel and the pulp; airing the peel under the conditions that the temperature is 0-50 ℃ and the wind speed is less than 1.5 m/s; turning over the peel during the airing; the airing is carried out until the water content of the peel is lower than 13%; placing the peel with water content of less than 13% into a sealed container, and storing at 6-32 deg.C and humidity of no more than 65% for aging.

In some embodiments, the immature fruit is a fruit having a greenish peel.

In some embodiments, the manner of washing the unripe fruit comprises soaking the unripe fruit in a powder aqueous solution, kneading the unripe fruit with a flexible substance while soaking, and washing the unripe fruit with water; the aqueous powder solution is an aqueous solution of starch-rich edible powdery material. The powdery substance is at least largely insoluble in water and forms a suspension-like liquid for easy cleaning. In some embodiments, the powdered material may be selected from cereal flour, potato flour, bean flour, and/or the like. One or more different powders may be mixed to form an aqueous powder solution. The proportion of precipitate in the aqueous powder solution needs to be carefully controlled, with too low a concentration not achieving effective washing, and too high a concentration which can be inconvenient to handle and cause substantial raw material losses. In some embodiments, the lower limit of the ratio of starch-rich edible powdery substance to water in the aqueous flour solution is one in a thousand. In some embodiments, the ratio of the cereal, potato and/or bean flour to water in the aqueous flour solution is one thousandth to one tenth. In some embodiments, the starch-rich edible powdered substance to water ratio in the aqueous flour solution is between 0.5% and 5%. The powder in the powder aqueous solution plays a role of a surfactant, dirt growing on the surface of the fruit can be cleaned, and possible surface pesticide residues can be removed. The powder aqueous solution is used for cleaning the fruits, so that the oil cells on the surfaces of the fruits which can not be cleaned directly by water can be cleaned. If other detergents are used for cleaning fruits, the other detergents may damage the efficacy of the pericarpium citri reticulatae viride in the later period of airing the fruit peel. If the cleaning step is omitted, dirt on the fruit surface and possible pesticide residue on the surface cannot be removed, such as cleaning the green Sichuan orange peel when in use, the nutrition of the orange part can be lost.

In some embodiments, the unripe fruit is first soaked with the aqueous flour solution for at least 30 minutes.

In some embodiments, the washing time for washing the unripe fruit with the aqueous flour solution is at least 10 min. Rubbing the unripe fruit with a flexible substance helps to clean the fruit and avoid damaging the peel. In some embodiments, the immature fruits are soaked in the flour aqueous solution for washing for a period of up to 12 hours.

In some embodiments, after washing the unripe fruit, the water is removed from the surface of the fruit. In some embodiments, removing moisture from the surface of the fruit comprises blotting, air drying, or air drying the surface of the fruit.

In some embodiments, the peel of the unripe fruit is longitudinally split from the top of the unripe fruit after washing towards the pedicel without scratching the flesh of the unripe fruit, leaving the peel in the shape of a four-petal flower after separation from the flesh. The flesh of the mature fruit is not scratched, so that the juice can be prevented from dripping on the peel, and black spots are prevented from being generated on the green Sichuan peel.

In some embodiments, the pericarp and the pulp are separated without damaging the pulp. Therefore, the juice can be prevented from dripping on the pericarp, and black spots on the green Sichuan peel can be prevented.

In some embodiments, the peel is aired under certain conditions under controlled wind speed. The air speed is controlled under a certain condition, and more effective components, especially volatile oil components, can be reserved when the sun is aired. In some embodiments, the peel is air-cured at a wind speed of less than 1.5 m/s. In some embodiments, the peel is air-dried at 0-50 deg.C and air speed less than 1.5 m/s. In some embodiments, the peel is air-dried at a temperature of 8-40 deg.C and a wind speed of less than 1.5 m/s. In some embodiments, the peel is air-dried at a temperature of 12-30 deg.C and a wind speed of less than 1.5 m/s. In some embodiments, the peel is air-dried at a temperature of 8-28 deg.C and a wind speed of less than 1.5 m/s. In some embodiments, the peel is air-dried at a temperature of 8-20 deg.C and a wind speed of less than 1.5 m/s. In some embodiments, the peel is naturally aired in sunlight. In some embodiments, the peel is dried in a drying device other than a hot air drying device below 40 ℃. In some embodiments, the natural sunning of the peel in sunlight and the drying in a drying device other than a hot air drying device below 40 ℃ are combined. According to detection, the volatile oil components beta-humulene, (+) -bergamotene and beta-elemene in 3 components of the peel dried at high temperature are obviously reduced and can hardly be detected.

In some embodiments, the peel is placed on a drying bed for drying in the sun in a manner that white parts of the peel face upwards and do not overlap with each other. In some embodiments, the tanning bed is a loose, air-permeable structure. In some embodiments, the tanning bed is made of bamboo, wood, or both. In some embodiments, the tanning bed is a loose and breathable mat woven from bamboo strips.

In some embodiments, the peel is turned under conditions in which the peel is air-cured to set.

In some embodiments, the peel is air-dried to a moisture content of less than 13%. The peel with a water content of less than 13% is substantially dry. Pericarp with water content less than 13% is not easy to mildew during subsequent aging.

In some embodiments, the peel having a moisture content of less than 13% is placed in a sealed container and stored for aging at a temperature of 6-32 deg.C and a humidity of no more than 65%. The volatile components are stored at the temperature lower than 6 ℃, the reduction speed of the volatile components is slow, and the aging is not facilitated; when stored at a temperature higher than 32 ℃, the green Sichuan tangerine peel is easy to burn and mildew. In some embodiments, storing at a temperature of 8-28 deg.C and a humidity of no more than 65% to age at a humidity of more than 65% is likely to cause green tangerine orange peel mildew and the like. In some embodiments, the storing is performed in a natural environment. In some embodiments, the storage is performed in a geographically high, hygienically safe, through-air-dried warehouse.

In some embodiments, the sealed container is a sealed container that meets food hygiene safety requirements, has gas permeability, is free of contamination, and is free of odor. In some embodiments, the sealed container is cleaned, sterilized, disinfected and deodorized before use to ensure no source of pest, no foreign matter and no odor.

In some embodiments, the peel having a moisture content of less than 13% may be stacked together in a white portion down, cyan portion up, flat manner in a sealed container.

In some embodiments, the aging is carried out for more than one year. In some embodiments, during the aging process, the peel is also subjected to turning and re-tanning. Aging can remove fire smell of pericarpium Citri Tangerinae, and the smell turns to mild and mellow, and the color turns to dark. In some embodiments, the aging is carried out for one year, two years, three years, five years, etc.

In some embodiments, the Citrus tangerina produced in sichuan is clovershrub (Citrus reticulata Blanco, fl. The Dahongpao is a good variety in Chuanhong orange, and is from the Nei river and the core producing area (such as Xizhong county) of the traditional red orange around the Nei river.

Yet another embodiment of the present specification provides a method for preparing a sichuan green tangerine peel, comprising: selecting immature fruits of tangerines produced in Sichuan with the diameter of 0.3-3 cm; washing the unripe fruit; airing the immature fruits at the temperature of 0-50 ℃ and the air speed of less than 1.5 m/s; performing the airing until the water content of the immature fruit is lower than 13%; placing the unripe fruit with water content of less than 13% into a sealed container, and storing at 6-32 deg.C and humidity of no more than 65% for aging.

In some embodiments, the immature fruit is less than 3 centimeters in diameter, collectively referred to as "green seedcase"; the unripe fruit has a diameter of 0.3 cm to 2 cm and is called "green skin". The immature fruit may be a young fruit that falls naturally or a fruit that is picked from a tree.

In some embodiments, said washing said unripe fruit comprises soaking said unripe fruit in an aqueous solution of flour, then rubbing said unripe fruit with a flexible substance while soaking, and finally washing said unripe fruit with water; the aqueous powder solution is an aqueous solution of cereal flour, potato flour and/or bean flour. In some embodiments, the lower limit of the ratio of cereal flour, potato flour and/or bean flour to water in the aqueous flour solution is one thousandth. In some embodiments, the ratio of cereal, potato and/or bean flour to water in the aqueous flour solution is one thousandth to one tenth. The powder in the powder aqueous solution plays a role of a surfactant, dirt growing on the surface of the fruit can be cleaned, and possible surface pesticide residues can be removed. The powder aqueous solution is used for cleaning the fruits, so that the oil cells on the surfaces of the fruits which can not be cleaned directly by water can be cleaned. If other detergents are used for cleaning fruits, the other detergents may damage the efficacy of the pericarpium citri reticulatae viride in the later period of airing the fruit peel. If the cleaning step is omitted, dirt on the fruit surface and possible pesticide residue on the surface cannot be removed, such as cleaning the green Sichuan orange peel when in use, the nutrition of the orange part can be lost.

In some embodiments, the wash time is at least 30 min. Rubbing the unripe fruit with a flexible substance helps to clean the fruit and avoid damaging the peel. In some embodiments, after washing the unripe fruit, the water is removed from the surface of the fruit. In some embodiments, removing moisture from the surface of the fruit comprises blotting, air drying, or air drying the surface of the fruit.

In some embodiments, the immature fruit is aired under conditions controlled by wind speed. The air speed is controlled under a certain condition, and more effective components, especially volatile oil components, can be reserved when the sun is aired. In some embodiments, the unripe fruit is air-cured at a wind speed of less than 1.5 m/s. In some embodiments, the peel is air-dried at 0-50 deg.C and air speed less than 1.5 m/s. In some embodiments, the unripe fruit is air-cured at 8-40 deg.C and air speed of less than 1.5 m/s. In some embodiments, the unripe fruit is air-cured at 12-30 deg.C and air speed of less than 1.5 m/s. In some embodiments, the peel is air-dried at a temperature of 8-28 deg.C and a wind speed of less than 1.5 m/s. In some embodiments, the peel is air-dried at a temperature of 8-20 deg.C and a wind speed of less than 1.5 m/s. In some embodiments, the unripe fruit is naturally aired in sunlight. In some embodiments, the unripe fruit is dried in a drying device other than a hot air drying device below 40 ℃. In some embodiments, the unripe fruits are naturally aired in sunlight and dried in a drying device other than a hot air drying device below 40 ℃ in combination. According to detection, the volatile oil components beta-humulene, (+) -bergamotene and beta-elemene in 3 components of the peel dried at high temperature are obviously reduced and can hardly be detected.

In some embodiments, said sunning is performed until the moisture content of said unripe fruit is below 13%. Immature fruits with water content lower than 13% are completely dried, and several fruits are rubbed with each other to make a sound of sand and crispness. The dried fruit is not easy to mildew in the subsequent aging process.

In some embodiments, the unripe fruit having a moisture content of less than 13% is placed in a sealed container and stored for aging at a temperature of 6-32 ℃ and a humidity of no more than 65%. The volatile components are stored at the temperature lower than 6 ℃, the reduction speed of the volatile components is slow, and the aging is not facilitated; storage at temperatures above 32 ℃ can easily lead to skin burn, mold, etc. Humidity exceeding 65% easily causes mold. In some embodiments, storage for aging is conducted at a temperature of 8-28 ℃ and a humidity of no more than 65%. In some embodiments, the storing is performed in a natural environment. In some embodiments, the storage is performed in a geographically high, hygienically safe, through-air-dried warehouse.

In some embodiments, the aging is carried out for more than one year. In some embodiments, during the aging process, the peel is also subjected to turning and re-tanning. Aging can remove fire smell of pericarpium Citri Tangerinae, and the smell turns to mild and mellow, and the color turns to dark. In some embodiments, the aging is carried out for one year, two years, three years, five years, etc.

In some embodiments, the Citrus tangerina produced in sichuan is clovershrub (Citrus reticulata Blanco, fl. The Dahongpao is a good variety in Chuanhong orange, and is superior to the traditional hong orange core producing area (such as Xizhong county) in Nei river.

In some embodiments, the pericarpium citri reticulatae viride prepared by the above method for preparing pericarpium citri reticulatae viride can be used as genuine medicinal materials in Chinese medicinal formulas, for example, in Chinese medicinal formulas for treating chest and rib epigastric pain, acute mastitis, hernia pain, food stagnation and qi stagnation.

In some embodiments, the pericarpium citri reticulatae viride contains volatile oil, and the volatile oil comprises linalool and limonene. Linalool is an aromatic substance, and has analgesic, anxiolytic, sedative, hypnotic, antiinflammatory, antitumor, antibacterial, blood pressure lowering, liver protecting, and antidepressant effects. Linalool in the volatile oil component of the pericarpium citri reticulatae viride is matched with other various fragrant components, so that the pericarpium citri reticulatae viride has very unique fragrance.

In some embodiments, the green Sichuan tangerine peel is in the shape of a four-petal flower, called green Sichuan tangerine peel. The edges of the pericarpium citri reticulatae viride curl inwards in multiple directions, and the peel is thin; the outer skin is dark green or cyan and has wrinkles; the inner surface is yellow-white with vein lines; oil spots are arranged on the edges of the cross sections; fragrant smell, bitter and pungent taste; the preferred are black and green skin, white inner surface, and oily skin. In the formula of the traditional Chinese medicine, the dosage of the pericarpium citri reticulatae viride is usually one, half or one quarter of the dosage of the pericarpium citri reticulatae viride. If the medicine is prepared according to the weight, the weight of the green tangerine orange peel is changed after moisture absorption because the green tangerine orange peel is easy to absorb moisture, and the dosage of the green tangerine orange peel is difficult to determine. The pericarpium citri reticulatae viride has four parts with approximately same parts, and each part is easy to separate, so that the pericarpium citri reticulatae viride is more convenient and easy to quantify when used as a medicinal material.

In some embodiments, the green Sichuan peel is in the shape of an entire fruit, also referred to as a green tangerine peel. The green tangerine peels are in a sphere-like shape, the surfaces of the green tangerine peels are grayish green or black green, the green tangerine peels are slightly rough and are provided with fine concave oil chambers, the top ends of the green tangerine peels are provided with slightly protruding column bases, and the base parts of the green tangerine peels are provided with round fruit stem marks; light brown; fragrant smell, sour, bitter and pungent taste.

The experimental procedures in the following examples are conventional unless otherwise specified. The test materials used in the following examples were purchased from conventional biochemicals, unless otherwise specified.

Example 1

Fruits with green peel were selected from clover (Citrus reticulata Blanco, fl. filip.). Soaking fruits in one thousandth of flour aqueous solution, kneading the fruits with a special cotton mop while soaking, lasting the whole process for at least 30min, and finally washing the fruits with water; the water on the surface of the fruit is sucked dry by using clean cotton cloth. The peel is longitudinally cut from the top of the cleaned fruit to the pedicel without scratching the pulp, the peel and the pulp are separated, and the separated peel is in a four-petal flower shape. The method comprises the steps of placing the peel on a loose and breathable cushion woven by bamboo skin strips serving as a bed in a mode that white parts of the peel face upwards and the peel do not overlap with each other, and naturally airing the cushion at room temperature (about 8-20 ℃) in sunlight. The bed is placed in the sun in the daytime and is moved back to the warehouse at night, so that the peels are prevented from being wetted. Turning over the peel during airing until the peel is dried, wherein the water content of the peel is lower than 13%. The dried peels are stacked together in a way that the white part is downward, the cyan part is upward and spread evenly, the stacked peels are put into a storage container which meets the requirements of food sanitation and safety, has air permeability, no pollution and no peculiar smell, and are stored and aged for more than one year in a warehouse with the temperature of 8-28 ℃ and the humidity of not more than 65 percent. The warehouse is arranged in a place with higher terrain, sanitation and safety, is ventilated and dried, is provided with a sunning ground and a working room, and is convenient for turning piles and re-sunning operation. The warehouse has been previously subjected to cleaning, insecticidal and disinfection treatment. The storage containers are stacked in the warehouse at a distance of more than 10cm from the ground and more than 20cm from the wall.

Aging for one year to obtain the product of the green tangerine orange peel of Sihua. The edges of the obtained pericarpium citri reticulatae viride curl inwards in multiple directions, and the peel is thin; the outer skin is dark green or cyan and has wrinkles; the inner surface is yellow-white with vein lines; oil spots are arranged on the edges of the cross sections; fragrant smell, bitter and pungent taste.

Example 2

Immature fruits of clover (Citrus reticulata Blanco, fl. filip.) were selected. Soaking fruits in one thousandth of flour aqueous solution, kneading the fruits with a special cotton mop while soaking, lasting the whole process for at least 30min, and finally washing the fruits with water; the water on the surface of the fruit is sucked dry by using clean cotton cloth. The peel is longitudinally cut from the top of the cleaned fruit to the pedicel without scratching the pulp, the peel and the pulp are separated, and the separated peel is in a four-petal flower shape. The method comprises the steps of placing the peel on a loose and breathable cushion woven by bamboo skin strips serving as a bed in a mode that white parts of the peel face upwards and the peel do not overlap with each other, and naturally airing the cushion at room temperature (about 8-20 ℃) in sunlight. The sunny bed is placed in the sun in the daytime and is moved back to the warehouse at night, so that the peels are prevented from being wetted. When the weather is rainy, the sunning bed is placed on an electric blanket, the temperature is lower than 30 ℃, the cotton quilt is covered on the sunning bed to dry the moisture, and the sunning bed is moved out of the room to be dried in the sun when the weather is good; turning over the peel during the airing period until the peel is dried completely, wherein the water content of the peel is lower than 13%. The dried peels are stacked together in a way that the white part is downward, the cyan part is upward and spread evenly, the stacked peels are put into a storage container which meets the requirements of food sanitation and safety, has air permeability, no pollution and no peculiar smell, and are stored and aged for more than one year in a warehouse with the temperature of 8-28 ℃ and the humidity of not more than 65 percent. The warehouse is arranged in a place with higher terrain, sanitation and safety, is ventilated and dried, is provided with a sunning ground and a working room, and is convenient for turning piles and re-sunning operation. The warehouse has been previously subjected to cleaning, insecticidal and disinfection treatment. The storage containers are stacked in the warehouse at a distance of more than 10cm from the ground and more than 20cm from the wall.

Aging for one year to obtain the product of the green tangerine orange peel of Sihua. The edges of the obtained pericarpium citri reticulatae viride curl inwards in multiple directions, and the peel is thin; the outer skin is dark green or cyan and has wrinkles; the inner surface is yellow-white with vein lines; oil spots are arranged on the edges of the cross sections; fragrant smell, bitter and pungent taste.

Example 3

Immature fruits of clover (Citrus reticulata Blanco, fl. filip.) with a diameter of 0.5 cm to 2 cm were selected. Soaking fruits in one thousandth of flour aqueous solution, kneading the fruits with a special cotton mop while soaking, lasting the whole process for at least 30min, and finally washing the fruits with water; the water on the surface of the fruit is sucked dry by using clean cotton cloth. The fruits are put on a loose and breathable cushion which is woven by bamboo strips and used as a drying bed, and are naturally dried in the sun at room temperature (about 8-20 ℃). The bed is placed in the sun in the daytime and is moved back to the warehouse at night, so that the peels are prevented from being wetted. Until the fruit dries out, the water content of the fruit is less than 13%. And putting the dried fruits into a storage container which meets the food sanitation and safety requirements, has air permeability, no pollution and no peculiar smell, and storing and aging for more than one year in a warehouse with the temperature of 8-28 ℃ and the humidity of no more than 65%. The warehouse is arranged in a place with higher terrain, sanitation and safety, is ventilated and dried, is provided with a sunning ground and a working room, and is convenient for turning piles and re-sunning operation. The warehouse has been previously subjected to cleaning, insecticidal and disinfection treatment. The storage containers are stacked in the warehouse at a distance of more than 10cm from the ground and more than 20cm from the wall.

Aging for one year to obtain green Sichuan tangerine peel product. The obtained green Sichuan orange peel is spherical, the surface is gray green or black green, and is slightly rough, and has a fine concave oil chamber, a slightly raised column base is arranged at the top end, and a round fruit stalk mark is arranged at the base part; light brown; fragrant smell, sour, bitter and pungent taste.

Randomly sampling and inspecting the obtained green Sichuan orange peel products.

The results of the detection of the green Sichuan peel in examples 1 to 3 are as follows:

physical and chemical indexes:

volatile oil component

Extracting volatile oil component of pericarpium Citri Reticulatae viride by steam distillation (SD method). Detecting the content of limonene and linalool in the volatile oil by gas chromatography.

Chromatographic conditions are as follows: restek Rxi-5ms quartz capillary column (0.25mm x 30m, 0.25 μm); the temperature of a sample inlet is 250 ℃; temperature programming: starting temperature of 50 deg.C, holding for 1min, programming to 140 deg.C at 5 deg.C/min, holding for 1min, and then heating at 10 deg.C/min^-lThe temperature is raised to 200 ℃ and kept for 3 min. The sample volume is 1 mu L; the split ratio is 1: 60, adding a solvent to the mixture; the carrier gas helium.

The experimental result shows that the volatile oil of the pericarpium citri reticulatae viride contains limonene and linalool.

Having thus described the basic concept, it will be apparent to those skilled in the art that the foregoing detailed disclosure is to be considered merely illustrative and not restrictive of the broad application. Various modifications, improvements and adaptations to the present application may occur to those skilled in the art, although not explicitly described herein. Such modifications, improvements and adaptations are proposed in the present application and thus fall within the spirit and scope of the exemplary embodiments of the present application.

Finally, it should be understood that the embodiments described herein are merely illustrative of the principles of the embodiments of the present application. Other variations are also possible within the scope of the present application. Thus, by way of example, and not limitation, alternative configurations of the embodiments of the present application can be viewed as being consistent with the teachings of the present application. Accordingly, the embodiments of the present application are not limited to only those embodiments explicitly described and depicted herein.