Method for processing fructus gardeniae

Abstract

The invention discloses a method for processing fructus gardeniae. The method comprises the following steps: mixing water with ripe fructus gardeniae after first frost at a mass ratio of 1:(2-5), boiling with hot water for 5-30 minutes at 80-90DEG C, fishing out the fructus gardeniae and draining off, soaking in yellow wine for 1-2 hours, fishing out and drying. The prepared fructus gardeniae slice is mild in nature, and contains more than 6% of geniposide of fructus gardeniae. The fructus gardeniae slice prepared by the method has stable quality and can be used for effectively maintaining active ingredients in the fructus gardeniae. The method for processing fructus gardeniae is standard, and has significance in industrialized and standardized developing of the traditional Chinese medicine fructus gardeniae.

Description

technical field [0001] The invention belongs to the technical field of processing traditional Chinese medicines, and in particular relates to a processing method of gardenia jasminoides. Background technique [0002] Gardenia jasminoides Ellis (Gardenia jasminoides Ellis) is the mature and dry fruit of Gardenia jasminoides in Rubiaceae. Hunan, Anhui, Taiwan and other places. Gardenia was first recorded in "Shen Nong's Materia Medica". It is cold in nature, slightly sour and bitter in taste, non-toxic, and has the effects of purging fire and relieving restlessness, clearing heat and diuresis, cooling blood and detoxifying. Current studies have shown that the chemical components contained in Gardenia are complex, and more than 100 compounds such as iridoids, flavonoids, and organic acid esters have been isolated from it. Geniposide, as one of the main active components of Gardenia, Has a wide range of biological activities. Modern pharmacological studies have shown that gen...

AI Technical Summary

Problems solved by technology

"Chinese Pharmacopoeia" 2010 edition contains the processing methods of gardenia as follows: gardenia, "remove impurities and crush"; stir-fry gardenia, "take clean gardenia, stir-fry yellow-brown according to the clear frying method"; Gardenia, "take gardenia, or crush it, stir fry it with medium heat according to the clear frying method until the surface is burnt brown or black, the inner surface of the peel and the surface of the seeds are yellowish brown or brown, take it out, and let it cool", therefore, its The degree of frying or frying can only be based on experience, and there is no specific criterion for judging it. As a result, the processing technology of gardenias in different places is not uniform, resulting in uneven quality of medicinal gardenias

The content of geniposide in Gardeniae jasminoides after frying yellow, charcoal and charcoal was determined by high performance liquid chromatography. Decreased, and the largest reduction was caused by frying charcoal, indicating that the content of geniposide in Gardenia jasminoides is easily affected by the processing method and temperature, and the processing methods currently used cannot effectively retain the active ingredients in Gardenia jasminoides

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