阅读说明：本技术 一种酒红花饮片及其炮制方法 (Flos carthami decoction pieces and processing method thereof ) 是由 胡梅 区淑蕴 陈锦霞 梁浩明 林碧珊 刘青 徐彤彤 张文芳 高永坚 汤春花 于 2020-12-30 设计创作，主要内容包括：本发明公开了一种酒红花饮片及其炮制方法,包括以下步骤：(1)分拣红花药材得到净红花饮片；(2)将净红花饮片平铺于盘底,加入净红花饮片重量10～50％的黄酒并密封盘口闷润0.5～4小时；(3)将闷润的红花饮片文火炒炙至干燥,炒炙温度为180～220℃,取出晾至常温,得到酒红花饮片。按质量比,本发明所制备的酒红花饮片中羟基红花黄色素A的含量为1.5～1.6％。本发明通过采用酒炙的炮制方法制备酒红花饮片,可增强其药效,且所制备的酒红花饮片中羟基红花黄色素A的含量高,损失少,与生红花饮片质量相当,同时本发明酒红花饮片炮制方法简单且效率高,可高效地制备出质量稳定的酒红花饮片。(The invention discloses a flos carthami decoction piece and a processing method thereof, wherein the processing method comprises the following steps: (1) sorting safflower medicinal materials to obtain purified safflower medicinal slices; (2) spreading the clean safflower decoction pieces on the bottom of a plate, adding yellow wine accounting for 10-50% of the weight of the clean safflower decoction pieces, sealing the plate opening, and moistening for 0.5-4 hours; (3) and (3) frying the moistened safflower decoction pieces with slow fire to be dry, wherein the frying temperature is 180-220 ℃, taking out and airing to normal temperature to obtain the safflower decoction pieces. According to the mass ratio, the content of hydroxysafflor yellow A in the prepared flos carthami decoction pieces is 1.5-1.6%. The method for preparing the flos carthami decoction pieces by the wine processing method can enhance the drug effect of the flos carthami decoction pieces, the prepared flos carthami decoction pieces have high content of the hydroxy safflower yellow A and less loss, and have the same quality as the raw flos carthami decoction pieces, and meanwhile, the method for processing the flos carthami decoction pieces is simple and high in efficiency, and the flos carthami decoction pieces with stable quality can be efficiently prepared.)

1. The processing method of the flos carthami decoction pieces is characterized by comprising the following steps:

(1) sorting safflower medicinal materials to obtain purified safflower medicinal slices;

(2) spreading the flos Carthami decoction pieces on the bottom of the dish, adding yellow wine, sealing the opening of the dish, and moistening;

(3) and (3) frying the moistened safflower decoction pieces with slow fire to be dry, wherein the frying temperature is 180-220 ℃, taking out and airing to normal temperature to obtain the safflower decoction pieces.

2. The processing method of the safflower decoction pieces according to claim 1, wherein the temperature of the safflower decoction pieces in the frying process in the step (3) is 80-120 ℃.

3. The processing method of the flos carthami decoction pieces as claimed in claim 1, wherein in the step (3), the stir-frying time with slow fire is 5-30 minutes.

4. The processing method of the flos carthami decoction pieces as claimed in claim 1, wherein in the step (3), the temperature of stir-frying is 180-200 ℃.

5. The processing method of the flos carthami decoction pieces according to claim 1, wherein in the step (2), the weight of the yellow wine is 10-50% of the weight of the pure flos carthami decoction pieces.

6. The processing method of the flos carthami pieces as claimed in claim 1, wherein the time for moistening the flos carthami pieces in step (2) with yellow wine is 0.5-4 hours.

7. The processing method of flos carthami slices as claimed in claim 1, wherein in step (2), the neat flos carthami slices are tiled to a thickness of 5 mm.

8. The processing method of the flos carthami decoction pieces as claimed in claim 1, wherein in the step (3), the moistened flos carthami decoction pieces are stir-fried with slow fire according to the weight ratio until the water content of the flos carthami decoction pieces is 4.69-6.63%, so as to obtain the flos carthami decoction pieces.

9. A flos carthami decoction piece, which is prepared by the processing method of the flos carthami decoction piece according to any one of claims 1 to 8.

10. The flos carthami decoction piece of claim 9, wherein the content of hydroxysafflor yellow A in the flos carthami decoction piece is 1.5-1.6% by mass.

Technical Field

The invention relates to the field of safflower decoction piece preparation, in particular to a safflower decoction piece and a processing method thereof.

Background

Carthami flos is dry flower of Carthamus tinctorius L of Compositae, and is called CAOHONGHUA. Collected in the shade or dried in the sun when the flowers turn yellow and red in summer. Safflower has the efficacies of activating blood and stimulating the menstrual flow, dissipating blood stasis and relieving pain, has obvious effect, and is commonly used for treating amenorrhea, dysmenorrheal, lochiorrhea, abdominal mass, chest stuffiness and pain, stasis and abdominal pain, stabbing pain in chest and hypochondrium, traumatic injury, sore and ulcer, and the like.

The safflower which is sold in the market and used clinically at present is basically a raw product, is obtained by removing impurities from a safflower medicinal material, and is partially processed into decoction pieces for use, the processing method of the safflower decoction pieces sold in the market at present mainly comprises drying, stir-frying slightly, stir-frying charcoal, vinegar-roasting and the like, and various active ingredients are lost in the heating process, particularly, the content of hydroxyl safflower yellow A is greatly reduced compared with that of the raw safflower, so that the quality stability of the safflower is poor, the drug effect is reduced, meanwhile, the active ingredients are oxidized, degraded or volatilized along with the time lapse in the storage process of a finished safflower decoction piece, and the drug effect of the safflower is reduced.

The processing technology of wine safflower is documented and used continuously in the historical literature of China. The safflower recorded in the golden-deficient general of Zhang Zhongjing of the earliest east Han Dynasty is 'wonderful' in the prescription of boiling with liquor, the red-blue flower and the white spirit are put into a pot together, and the boiling is reduced to half, and the red-blue flower is the safflower; the records of safflower wine steaming in Ming Dynasty Gongting (Buplement Wan Bingchun) and the records of safflower wine spray drying in Ming Dynasty Li Zhongcatalpa in Yi Zong Shu (medical records); the ' herbal statement ' of Qing Dynasty Liu Yun Mi indicates that the safflower is decocted with blood breaking wine, blood nourishing and decocted with water '; the processing method of cleaning safflower with wine in the formula of 'Taohong Siwu Tang' from Yu Jiu Wei Yi (Jade machine Wei Yi) of Qing Dynasty and De Hua. The wine products of the safflower are different in each year, the processing method of the wine safflower is not recorded in detail, and the wine safflower is not recorded in each edition of pharmacopoeia and local processing specifications, so that the research on the wine safflower is relatively deficient at present, and the product of the wine safflower decoction piece is not sold in the market at present.

Disclosure of Invention

The invention aims to provide a flos carthami decoction piece and a processing method thereof, which have the characteristics of high content of effective components and high efficiency.

In order to achieve the purpose, the invention adopts the following technical scheme:

a processing method of a flos carthami decoction piece comprises the following steps:

(1) sorting safflower medicinal materials to obtain purified safflower medicinal slices;

(2) spreading the flos Carthami decoction pieces on the bottom of the dish, adding yellow wine, sealing the opening of the dish, and moistening;

(3) and (3) frying the moistened safflower decoction pieces with slow fire to be dry, wherein the frying temperature is 180-220 ℃, taking out and airing to normal temperature to obtain the safflower decoction pieces.

Further, the temperature of the safflower decoction pieces in the frying process in the step (3) is 80-120 ℃.

Further, in the step (3), the frying time is 5-30 minutes.

Further, in the step (3), the frying temperature is 180-200 ℃.

Further, in the step (2), the weight of the yellow wine is 10-50% of the weight of the pure safflower decoction pieces.

Further, the time for moistening the clean safflower decoction pieces added with the yellow wine in the step (2) is 0.5-4 hours.

Further, in the step (2), the tiled thickness of the pure safflower decoction pieces is 5 mm.

Further, in the step (3), the suffused safflower decoction pieces are fried by slow fire according to the weight ratio until the water content of the safflower decoction pieces is 4.69-6.63%, so that the safflower decoction pieces are obtained.

A flos Carthami decoction piece is prepared by the above processing method.

Further, the content of hydroxysafflor yellow A in the flos carthami decoction pieces is 1.5-1.6% by mass ratio.

The invention has the beneficial effects that:

1. the prepared flos carthami decoction pieces are prepared by moistening the safflower medicinal material with yellow wine and frying with slow fire, and have the effects of changing the property of medicine, guiding the medicine to move upwards, enhancing the functions of promoting blood circulation and stimulating the menstrual flow and dissipating blood stasis and relieving pain, the content of the hydroxyl carthami yellow A in the prepared flos carthami decoction pieces is high, the loss of effective components is less, and the quality stability of the flos carthami decoction pieces is better.

2. The processing method of the flos carthami decoction pieces is simple, the industrial production is easy to realize, the processing time is short, the efficiency is high, and the flos carthami decoction pieces with stable quality can be efficiently prepared.

Detailed Description

The technical solution of the present invention will be further described with reference to the following embodiments.

A processing method of a flos carthami decoction piece comprises the following steps:

(1) sorting safflower medicinal materials to obtain purified safflower medicinal slices;

(2) spreading the flos Carthami decoction pieces on the bottom of the dish, adding yellow wine, sealing the opening of the dish, and moistening;

(3) and (3) frying the moistened safflower decoction pieces with slow fire to be dry, wherein the frying temperature is 180-220 ℃, taking out and airing to normal temperature to obtain the safflower decoction pieces.

Specifically, yellow wine is hot, sweet and pungent in flavor. Has fragrant smell, can promote energy and disperse, and has the effects of promoting blood circulation, dredging collaterals, dispelling pathogenic wind, dispelling cold, removing odor and removing fishy smell. The yellow wine is used for moistening safflower, and has the functions of changing drug property, guiding medicine upward, enhancing the effect of safflower on promoting blood circulation and restoring menstrual flow, and removing blood stasis and relieving pain. The yellow wine has certain sterilization and corrosion prevention effects, and the safflower soaked by the yellow wine can be stored for a long time and is not easy to decay as long as the safflower is prepared properly and stored in a shading and sealing way.

It is worth to be noted that hydroxysafflor yellow A is a compound with a single chalcone glycoside structure, is the most effective water-soluble part with pharmacological effects of safflower, can inhibit platelet aggregation and release induced by platelet activating factor, can competitively inhibit the combination of the platelet activating factor and a platelet receptor, and is an effective component for promoting blood circulation and removing blood stasis in the safflower. Because the hydroxysafflor yellow A is a heat-sensitive component and is easily decomposed when being heated, the stir-frying temperature is 180-220 ℃, if the stir-frying temperature is too high, the content of the hydroxysafflor yellow A in the safflower is reduced, and the drug effect is weakened; if the temperature is too low, the frying time is increased, which also results in the decrease of hydroxysafflor yellow A content in safflower and the loss of other effective components.

By detecting the water content, the content of the hydroxy safflower yellow A and the characteristic map in the prepared flos carthami decoction pieces, the difference between the content of the hydroxy safflower yellow A in the flos carthami decoction pieces prepared by the invention and the content of the hydroxy safflower yellow A in raw flos carthami decoction pieces is not large, and the reduction value of the total peak area of the characteristic map is less than 20 percent, which shows that the content of the active ingredients is high and the loss is less, and the quality stability of the flos carthami decoction pieces is better. The hydroxyl safflower yellow A in the prepared flos carthami decoction pieces is higher in content than that of the hydroxyl safflower yellow A in the flos carthami decoction pieces prepared by the traditional processing methods of drying, slightly frying, charring, vinegar roasting and the like, the total peak area of the characteristic spectrum is also higher, and meanwhile, the water content of the flos carthami decoction pieces is lower than that of the traditional raw safflower, so that the flos carthami decoction pieces are easier to store.

Specifically, in the step (1), the safflower medicinal material is taken and placed on a clean workbench, impurities such as rotten products, branches and leaves and the like in the safflower medicinal material are sorted out to obtain clean safflower medicinal slices, and before stir-frying in the step (2), a disc opening needs to be sealed by a preservative film or other tools to avoid yellow wine volatilization. The medicine frying machine is preheated before frying, so that the frying temperature can be controlled, the loss of effective components of the safflower caused by overhigh temperature can be avoided, and meanwhile, the semi-finished safflower is heated uniformly in a short time.

It is worth to say that the preparation method of the flos carthami decoction pieces is simple, the industrial production is easy to realize, the preparation time is short, the efficiency is high, and the flos carthami decoction pieces with stable quality can be efficiently prepared.

Further, the temperature of the safflower decoction pieces in the frying process in the step (3) is 80-120 ℃.

In the frying process, the temperature of the medicine frying equipment is 180-220 ℃, the temperature of safflower decoction pieces in the equipment is controlled to be 80-120 ℃, and the hydroxysafflor yellow A and other effective components are prevented from being easily decomposed when heated.

Preferably, the temperature of the safflower decoction pieces in the frying process is 80-100 ℃, and the loss of active ingredients is less at the moment.

Further, in the step (3), the frying time is 5-30 minutes.

Because the effective component hydroxysafflor yellow A in the safflower decoction pieces is a heat-sensitive component, the longer the stir-frying time is, the serious content loss is caused, so the stir-frying time of the pure safflower decoction pieces is not more than 30 minutes; if the stir-frying time is too short, the obtained flos carthami decoction pieces have high water content, do not meet the regulation that the water content in the flos carthami decoction pieces does not exceed 13 percent specified by Chinese pharmacopoeia, are difficult to store, and are easy to rot and deteriorate to influence the drug effect.

Preferably, the stir-frying is carried out for 5-10 minutes, so that the safflower decoction pieces with the water content meeting the requirements of the national standard and law and with the content loss of the quality control component hydroxysafflor yellow A being controlled to be least or not influenced can be obtained.

Further, in the step (3), the frying temperature is 180-200 ℃.

Preferably, the frying temperature is 180-200 ℃, and the loss of effective components can be further reduced.

Further, in the step (2), the weight of the yellow wine is 10-50% of the weight of the pure safflower decoction pieces.

The weight of the added yellow wine has important influence on the quality of the prepared flos carthami decoction pieces. If the weight of the yellow wine is less, the yellow wine is not easy to be uniformly mixed with the clean safflower decoction pieces, and the clean safflower decoction pieces cannot be fully moistened; however, the weight of the yellow wine is not too high, the concentration of the active ingredients is reduced along with the increase of the weight of the yellow wine, the frying time in the later period is prolonged, the total peak area of the characteristic spectrum of the safflower decoction pieces is reduced, the active ingredients are reduced, and the quality of the prepared safflower decoction pieces is unstable.

Preferably, the proportion of the yellow wine added is 10-40% of the weight of the pure safflower decoction pieces.

Further, the time for adding yellow wine to the clean safflower decoction pieces in the step (2) for moistening is 0.5-4 hours.

The stuffy moistening time of the yellow wine plays a significant role in the whole processing process, and if the stuffy moistening time is short, the yellow wine cannot be completely absorbed, so that the drug effect of the safflower decoction pieces is influenced; if the moistening time is longer, the loss of the active ingredients in the prepared flos carthami tablet is large along with the increase of the moistening time, the content of the hydroxysafflor yellow A is less, and the content of other active ingredients is also reduced.

Preferably, the moistening time of the pure safflower yellow wine is 0.5-2 hours, at the moment, the content of the effective component hydroxysafflor yellow A of the safflower decoction pieces is more stable, the moistening time is short, and the processing efficiency is higher.

Further, in the step (2), the tiled thickness of the pure safflower decoction pieces is 5 mm.

The tiled thickness of the pure safflower decoction pieces is not too high, and if the tiled thickness is too high, the contact area of the safflower decoction pieces in the middle and the yellow wine is reduced, the safflower decoction pieces cannot be fully moistened, and the quality of the prepared pure safflower decoction pieces is easy to be uneven.

Further, in the step (3), the suffused safflower decoction pieces are fried by slow fire according to the weight ratio until the water content of the safflower decoction pieces is 4.69-6.63%, and then the safflower decoction pieces are obtained.

If the water content of the flos carthami decoction pieces is too high, the flos carthami decoction pieces are difficult to store and easy to rot to influence the drug effect; if the water content of the flos carthami decoction pieces is too low, the frying time is correspondingly increased, so that the loss of effective components is increased, and the drug effect is also influenced.

A flos Carthami decoction piece is prepared by the above processing method.

Furthermore, the content of the hydroxysafflor yellow A in the flos carthami decoction pieces is 1.5-1.6% by mass ratio.

It is worth to be noted that, according to the mass ratio, the content of the hydroxysafflor yellow A in the conventional raw safflower raw decoction pieces is 1.6%, while the content of the hydroxysafflor yellow A in the prepared flos carthami decoction pieces is 1.5-1.6%, compared with the raw safflower raw decoction pieces, the indexes of the hydroxysafflor yellow A in the flos carthami decoction pieces and the raw safflower raw decoction pieces are close to each other, so that the content loss of the hydroxysafflor yellow A which is an effective component for promoting blood circulation and removing blood stasis of the flos carthami decoction pieces is less, and the drug effect of the flos carthami decoction pieces.

The invention is further illustrated by the following examples.

Example set 1

A processing method of a flos carthami decoction piece comprises the following steps:

(1) sorting safflower medicinal materials to obtain purified safflower medicinal slices;

(2) spreading five portions of flos Carthami decoction pieces on the bottom of a dish, respectively, wherein the thickness of the spread decoction pieces is 5 mm, and adding 10%, 20%, 30%, 40% and 50% of yellow wine respectively for moistening for 1 hr;

(3) frying the moistened safflower with slow fire until the safflower decoction pieces are dried, wherein the frying temperature is 190 ℃, the temperature of the safflower in the frying process is 100 ℃, the frying time is 10 minutes, taking out and airing to normal temperature to obtain the safflower decoction pieces.

Specifically, the five portions of the flos carthami decoction pieces are obtained by processing the above method, and the obtained flos carthami decoction pieces are respectively subjected to detection of moisture, content of hydroxysafflor yellow A and characteristic spectrum, and the detection results are shown in the following table 1:

TABLE 1

From the detection results of the example group 1, it can be seen that the water content and the content of the hydroxysafflor yellow a in the prepared flos carthami decoction pieces prepared by the processing method of the example group 1 both accord with the regulation of '2020 edition of Chinese pharmacopoeia', the water content is not more than 13.0%, and the content of the hydroxysafflor yellow a is not less than 1.0%. With the increase of the added yellow wine amount, the water content in the prepared flos carthami decoction pieces is increased, the content of the hydroxysafflor yellow A is increased, and because the difference between the content of the hydroxysafflor yellow A in the flos carthami decoction pieces prepared in examples 1-4 and examples 1-5 and the total peak area of a characteristic spectrum is not large, in order to save cost, the added weight of yellow wine is preferably 10-40% of that of safflower, more preferably, the added weight of yellow wine is 10-20% of that of a pure safflower decoction piece, and the content of the hydroxysafflor yellow A in the prepared flos carthami decoction pieces is not large, and the water content of the flos carthami decoction pieces is low.

Example group 2

Example group 2 the same processing method as that of examples 1-2, except that the stir-frying temperature was 180 ℃ and the moistening time was changed, the obtained hop decoction pieces were processed according to the above method, and the moisture, the content of hydroxysafflor yellow a and the characteristic map were measured, and the measurement results are shown in the following table 2:

TABLE 2

From the detection results of the example group 2, it can be seen that the water content and the content of the hydroxysafflor yellow a in the prepared flos carthami decoction pieces prepared by the processing method of the example group 2 both meet the regulations of the '2020 edition of Chinese pharmacopoeia', the water content is not more than 13.0%, and the content of the hydroxysafflor yellow a is not less than 1.0%. As shown in Table 2, when the moistening time is 0.5-2h, the content of hydroxysafflor yellow A in alcohol safflower and the value of the total peak area of the characteristic spectrum are both high. And when the moistening time is 1h, the content of hydroxysafflor yellow A is the highest and the total peak area of the characteristic map is the largest. If the moistening time is short, the effective substances in the hops drinking tablets can not be dissolved out, so the total peak area of the characteristic map is small; if the moistening time is longer, the volatile amount of the yellow wine is increased along with the increase of the time, and part of the effective substances are volatilized out along with the yellow wine, so that the content of the hydroxysafflor yellow A is reduced, and the total peak area of the characteristic map is reduced.

The difference between the example 1-2 and the example 2-2 is that the stir-frying temperature is different, the stir-frying temperature of the example 2-2 is 180 ℃, the stir-frying temperature of the example 1-2 is 190 ℃, and compared with the example 2-2, under the condition that the conditions are not changed, the content of the hydroxysafflor yellow A is reduced along with the increase of the stir-frying temperature and the total peak area of the characteristic map is reduced, which shows that the temperature is increased and the loss of effective substances in the flos carthami drinking tablet is increased.

EXAMPLE group 3

Example group 3 the same processing method as in examples 1-2, except that the processing was carried out by changing the stir-frying time only, and the obtained flos carthami pieces were processed according to the above-mentioned method, and the moisture, the content of hydroxysafflor yellow A and the characteristic spectrum were measured, and the measurement results are shown in the following Table 3:

TABLE 3

The detection results of the example group 2 show that as the stir-frying time is prolonged, although the moisture content in the alcohol safflower decoction pieces is reduced, the content of the hydroxy safflower yellow A and the total peak area of the characteristic map are reduced, which indicates that the content of the active ingredients is reduced, preferably, the stir-frying time is 5-10 minutes, and the prepared alcohol safflower decoction pieces have better quality stability.

Comparative example 1

The detection of water content, hydroxy safflower yellow A content and total peak area of characteristic spectrum of crude safflower pieces is carried out, and the results are shown in the following table 4:

TABLE 4

As can be seen from comparison between comparative example 1 and examples 1 to 3, the content of hydroxysafflor yellow A in the prepared hop decoction pieces of the examples was substantially similar to that of hydroxysafflor yellow A in the raw hop decoction pieces, while the total peak areas of moisture and characteristic pattern were slightly lower in the examples 1 to 3. In general, the maximum reduction range of the total peak area of the characteristic spectrum of the safflower decoction pieces is not more than 20 percent of that of the safflower raw decoction pieces, which indicates that the processing method does not cause the reduction of the quality of the safflower decoction pieces.

Comparative example 2

Preparing the safflower decoction pieces washed with the wine: taking clean safflower, adding yellow wine with the weight of 50 percent of the clean safflower, spraying uniformly, soaking and absorbing for 30 minutes, drying at the temperature of 40 ℃ until drying to obtain wine-washed safflower decoction pieces, and detecting the water content, the content of hydroxyl safflower yellow A and the total peak area of a characteristic spectrum of the wine-washed safflower decoction pieces, wherein the results are shown in the following table 5:

TABLE 5

Comparing the comparative example 2 with the example group respectively, it can be seen that the content of the hydroxysafflor yellow A in the flos carthami decoction pieces prepared by the example group is higher than that of the hydroxysafflor yellow A in the comparative example 2, and comparing the example groups 1-5, the example groups 2-2 and the comparative example 2, it can be seen that the total peak areas of the characteristic spectra of the flos carthami decoction pieces prepared by the example groups 1-5 and the example groups 2-2 are slightly higher than that of the comparative example 2, which indicates that the quality stability of the flos carthami decoction pieces prepared by the processing method of the invention is better. Because the hydroxysafflor yellow A belongs to a heat unstable component, during the drying step of preparing the alcohol-washed safflower, the safflower is large in quantity and light in weight, so that the turning is difficult, and the drying needs to be carried out for a long time, so that the content of the hydroxysafflor yellow A in the alcohol-washed safflower decoction pieces is reduced. Since hydroxysafflor yellow A is a large peak whose characteristic spectrum accounts for nearly half of the total peak area, a lower characteristic spectrum is obtained. Compared with the processing technology of the flos carthami decoction pieces washed with the wine and the flos carthami decoction pieces, the processing time of the flos carthami decoction pieces washed with the wine is shorter and the efficiency is higher. Generally speaking, the industrial application range of the flos carthami decoction pieces is wider, and the flos carthami decoction pieces with stable quality can be efficiently prepared by the processing technological parameters.

The technical principle of the present invention is described above in connection with specific embodiments. The description is made for the purpose of illustrating the principles of the invention and should not be construed in any way as limiting the scope of the invention. Based on the explanations herein, those skilled in the art will be able to conceive of other embodiments of the present invention without inventive effort, which would fall within the scope of the present invention.