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Preparation method of brown ginseng

A technology of brown ginseng and ginseng, which is applied in the field of medicine and health, can solve the problems of reducing the medicinal value of ginseng, reducing the total content, destroying the structure, etc., and achieves the effects of high content of rare saponins, complete product configuration, and less loss of total saponins

Active Publication Date: 2010-07-21
吉林玉参医药科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although these processes have increased the content of some saponins in ginseng products, such as Rg3, Rg5, Rh2, etc., however, because a considerable part of ginsenosides are firmly bound to polysaccharides such as ginseng fiber, pectin, starch, or other components, repeated cooking will destroy them. Its structure reduces the total content by more than 50-80%, which undoubtedly reduces the medicinal value of ginseng

Method used

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  • Preparation method of brown ginseng

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] Using 1 kg of unprocessed fresh ginseng as raw material, clean the impurities adhering to its epidermis with clean water, and then immerse it in the pH7.4 buffer solution prepared by potassium dihydrogen phosphate-dipotassium hydrogen phosphate . Add 1 enzyme activity unit of β-D-glucosidase, incubate at 37°C for 2 hours and take it out. After wrapping the ginseng product with sackcloth, put it into a steam pressure cooker and heat it to 120°C for 4 hours. After taking it out of the pot to cool thoroughly, dry it at 55°C for 18 hours to obtain brown ginseng.

[0031] Grind the brown ginseng sample into a fine powder and pass through 100 meshes, add methanol to the fine powder and extract three times, soak each time for 8-12 hours, and add methanol to brown ginseng powder at the ratio of 1:10, 1:5, 1: 5. Using established analytical methods ( figure 1 ), using high performance liquid chromatography / ultraviolet to carry out the determination of ginsenoside content ( ...

Embodiment 2

[0035] Using the steps described in Example 1, the ginseng stems, leaves, flowers and fruits were cleaned and enzymatically hydrolyzed with glycosidase. In the high-pressure steam process, since such raw materials are relatively small, higher temperature and shorter time are required for steaming. In this embodiment, the temperature is 130° C. and the time is 1 hour. However, in the drying process, in order to avoid scorched ginseng products caused by rapid dehydration, a lower temperature and a longer time are used for drying. In this embodiment, the temperature is 35°C, the time is 36 hours, and the moisture content of the finished product is lower than 15 %. The obtained sample is detected (Table 1) using the same detection means as in Example 1, wherein the processed chromatogram of Ginseng flower ( Figure 4 ), it was found that Re and Rg1 did not change after treatment, but Rg3, (R-S-)Rh1, Rg2, CK and Rh2 increased significantly.

[0036] Table 1 Changes of monomeric s...

Embodiment 3

[0040] Red ginseng is a cooked product of ginseng, and its processing method is processed through processes such as infiltration, cleaning, sorting, steaming, drying, and drying. During the steaming process of red ginseng, chemical reactions will occur due to heat treatment, and the composition has changed. The process disclosed in the invention can further process the ginseng product, so as to obtain ginseng products with higher quality. Using the steps described in Example 1, the red ginseng was subjected to raw material cleaning and glycosidase enzymatic hydrolysis. In the high-pressure steam process, since such raw materials have been matured, steaming is carried out at a lower temperature and a shorter time. In this embodiment, the temperature is 110° C. and the time is 1 hour. During the drying process, since this kind of ginseng product has low water content, higher temperature and shorter time can be used for drying. In this embodiment, the temperature is 90°C and the...

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Abstract

The invention discloses a preparation method of brown ginseng, which comprises the following steps of: hydrolyzing the crude raw materials of fresh ginseng, sun-dried ginseng, red ginseng, ginseng stems, ginseng leaves, ginseng flowers, ginseng fruits and the like by beta-D-glucosidase, conducting high-temperature steam treatment under appropriate heating temperature and time conditions, and heating and drying to obtain the ginseng product. The ginseng product prepared by using the preparation method has the advantages of high content of rare saponin, less loss of total saponin, complete product configuration and the like, and meanwhile, the method has simple process, high efficiency and low cost.

Description

technical field [0001] The invention belongs to the technical field of medicine and hygiene, and in particular relates to a preparation method for obtaining brown ginseng with higher ginsenoside content and better pharmacological activity. Background technique [0002] Ginseng is a semi-shade perennial Araliaceae plant. As a precious medicinal material, it is currently used in at least 350 kinds of Chinese patent medicines and more than 500 kinds of health products. According to incomplete statistics, about 89 countries in the world are using ginseng, benefiting more than 1 billion people. Modern science has proved that ginseng has the functions of nourishing and strengthening, delaying aging, anti-tumor, anti-radiation, etc., and has a good regulating effect on cardiovascular and cerebrovascular diseases, central nervous system, endocrine system, and digestive system. Skin care, hair care and other significant effects. The main active ingredients of ginseng are considered...

Claims

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Application Information

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IPC IPC(8): A61K36/258
Inventor 霍虹霍玉书
Owner 吉林玉参医药科技有限公司
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