After the harvest of Chinese herbal medicines, except for a few species such as fresh sargentia and fresh reed rhizome for fresh application, most medicinal herbs must be processed in the production area to make them dry, otherwise they are likely to cause fermentation failure, such as the leaves will turn yellow, roots Classes will darken the flesh, aromatic herbs will lose the aroma, which will seriously affect the quality of Chinese herbal medicines, and even cause losses.
First, commonly used method of primary processing of Chinese herbal medicine origin
There are many kinds of Chinese herbal medicines, and their treatment procedures mainly include: washing → cleaning and selection → peeling → dressing → steaming, boiling, hot → dipping → sulfur-smearing → sweating → drying. Due to the different varieties of herbs and different habitats, the above procedures are not required for each Chinese herbal medicine, but generally the following methods are most common:
Trimming first removes weeds and silt, and then it is trimmed to remove non-medicated parts before it can be used as medicine. According to the requirements of different species, some need to scrape off the outer skin, such as white peony root and yellow peony; some should cut off the rough skin, such as Phellodendron; some to remove the reed head, fibrous roots and residual foliage, and then size classification, such as Achyranthes , Aoki, Danshen, white peony, Qianhu, Shegan, Polygonum cuspidatum, etc.; some want to peel off the wooden heart, such as Dan.
Steaming, boiling, scalding Some herbs containing starch, sugar or mucilage are not easy to dry, and some herbs also contain enzymes that decompose and transform certain components of themselves. Only by heat treatment, enzymes can lose their vitality. Medicinal materials are not deteriorating. There are also certain herbs that need to be processed through cooking methods to ensure efficacy, such as Huang Jing, Lily, Gastrodia, Angelica, Papaya, and Purslane. Another example is a hundred herbs, asparagus, and white water, and other medicinal herbs that have a lot of moisture and can be placed in boiling water for a short time after harvesting. This will not only be easy to dry, but also easy to peel and increase the transparency of herbs.
Cooking or dipping medicinal herbs should pay attention to grasp the heat, water temperature and processing time, just cooked for the degree, excessive steaming will make herbs soft, detrimental to quality. In addition, medicinal herbs such as mulberry and Chinese gall can be used to kill internal eggs and aphids after cooking to maintain their medicinal properties.
Cut pharmaceuticals should be processed in fresh slices. Some rhizome medicines such as Salvia miltiorrhiza, Radix paeoniae Alba, Peucedanum chinense, Achyranthes bidentata, Radix lucidum, Polygonum cuspidatum, Phytolacca, Pueraria, Radix Scrophulariae, Radix Scrophulariae, etc., should be freshly cut into pieces, pieces or sections and then dried; the fruit is large and not easy Dried fruits such as papaya, bergamot, etc. should be cut first and then dried; some bark medicines such as Eucommia, honokieus, cinnamon, etc., should also be freshly cut into pieces or slices, or rolled Into a tube, dry again. After such a fresh cut, not only save costs, reduce costs, but also ensure the efficacy of medicinal herbs.
The purpose of drying and drying is to exclude water, inhibit enzyme activity, prevent decomposition of active ingredients, and facilitate long-term storage and use. When dry processing, the appearance, odor, and active ingredient content of the crude drug should be maintained as much as possible. Depending on the climate, equipment conditions, and medicinal properties, the following three drying methods can be used:
1. Dry the sun by using sunlight and outdoor flowing air. The drying method is generally applicable to medicinal materials that do not require the maintenance of certain colors and do not contain volatile oils, such as alfalfa, astragalus, burdock, cassia, and paeonol, eucommia, etc. Drying method is easy to operate, but the method of drying different herbs is also different. All herbs, leaves, flowers and herbs are easy to break after sun drying, and should be re-packed after rejuvenation; some herbs with oily and sugary properties, and mosaic-type herbs that are prone to discoloration should not be exposed under the hot sun, so as not to cause Take off oil, pan-sweetened or faded and you can dry it. When drying, the harvested herbs are usually spread on the mats. Pay attention to rain protection and dew prevention, prevent the wind from blowing off, and often topple over them to promote early drying, such as basil, mint and chrysanthemum.
2. Dry and dry shade method is a method of placing fresh products in a well-ventilated place indoors or under a shed to promote the natural evaporation of moisture. The bright color of leaves, flowers, grasses and medicinal materials containing aromatic and volatile substances will yellow the green leaves after drying, make the petals discolored and broken, lose the aroma, effectively evaporate the active ingredients, and reduce the efficacy. Therefore, Dry in a cool, ventilated place. In order to make full use of space, it is possible to erect a stand in a shed or an indoor post, or to fasten a cross beam to a vertical column, spread the fresh produce in an appliance, and place it in layers. It is best to install a ventilation fan to speed up drying, such as musk, Mint, spearmint, coltsfoot flowers, Chinese rose, rose, safflower, silk flowers, etc.
3. Drying Use baking oven or fire broilers to bake at low temperatures to dry the herbs. During drying, the temperature should be strictly controlled. When the temperature is low, it will not be easy to dry. If the temperature is too high, it will affect the quality. If the temperature is too high, the temperature should not exceed 60°C. If the temperature is high, the color will be dark and the quality will be reduced; the flowers will be dried. When the temperature can not be too high, such as the temperature of dried silver flower should be controlled at 28 ~ 42 °C.
At present, domestic and foreign countries have begun to use infrared high temperature hygroscopic drying technology for processing raw herbs, it has high efficiency, low energy consumption, good quality, should be considered.
Second, the factors affecting the quality of herbs during processing
The maturation of medicinal materials Immature herbs are dried and shrunk after processing and drying, and their internal quality is poor. After the Chinese herbal medicine is over cooked, the processing quality is also not good.
Temperature and temperature not only affect the drying speed, but also affect the presence of chemical components. If the temperature is too high, a large amount of volatile oil will be lost and the active ingredient will be reduced, which will also make the medicinal material dry.
The cleanliness of water processing is very important. Water turbidity or high salinity can contaminate medicinal materials and cause them to lose their color. The chrysanthemums and safflowers harvested after the rain will stick together and become dull.
During the process of chemical composition processing, the chemical composition of medicinal herbs constantly changes. When processed improperly, some components may be lost or deteriorated; if they are not dried in time, the components of the saponins will be easily decomposed and lost; when using iron cutting, the enamel will turn black.
Supplementary materials such as white buckwheat impregnated with corn slurry, pea flour can inhibit oxidation blackening, aconite processing requires salt or salt brine, fritillaria processing to add clam ash and so on. In the initial processing of herbs, different excipients must be added during the processing. The quality of the excipients also has a great influence on the herbs.
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