Brief introduction of cooked rhubarb

Directory 1 Pinyin 2 English reference 3 Overview 4 Processing methods of cooked rhubarb 5 Properties of cooked rhubarb 6 Properties and taste 7 Effects and indications of cooked rhubarb processing 9. 1 Effects on chemical components 9. 2 Influence on Pharmacological Action 9.3 10 Study on storage methods of cooked rhubarb 1 1 Reference attachment: 1 cooked rhubarb in ancient books 1 pinyin shú dà huáng

2 English reference processing rhubarb [Xiangya Medical Dictionary]

To sum up, cooked rhubarb is processed rhubarb, which is steamed or steamed with wine (stewed with wine). The processing of rhubarb has been in the Han dynasty, see classics such as "A Brief Introduction to the Golden Chamber and Jade Letter". Rhubarb is the dried root and rhizome of Rheum tanguticum. Balf is not included. Or rhubarb. Polygonaceae [1]. Rhubarb is bitter in taste and cold in nature, and belongs to spleen, stomach, large intestine, liver and pericardium. It has the effects of purging stagnation, clearing away heat and purging fire, cooling blood and removing toxic substances, removing blood stasis and dredging collaterals, and inducing diuresis and eliminating jaundice. Can be used for treating constipation due to excess heat, vomiting due to blood heat, conjunctival congestion, swollen carbuncle, and abdominal pain due to blood stasis of intestinal carbuncle. External treatment of burns and scalds. The surface of wine-cooked rhubarb is dark brown, solid, with special aromatic smell and slightly bitter [1]. After steamed with wine, cooked rhubarb can stop diarrhea, reduce the side effects of abdominal pain and enhance the function of promoting blood circulation and removing blood stasis [1].

4. The processing methods of cooked rhubarb in Han Dynasty include processing, wine washing, wine soaking (Jade Letter of synopsis of golden chamber) and steaming (on synopsis of golden chamber) [1].

In the Tang Dynasty, there were several methods, such as frying, charcoal making (a recipe for the urgent care of thousands of women), vinegar frying (a herbal medicine for dietotherapy) and wet paper stewing (cranial meridian) [1].

In the Song Dynasty, there were nine steamers, nine steamers, nine steamers, nine steamers, nine steamers, nine steamers, nine steamers, honey-fried saucers, vinegar-fried saucers, ginger-made saucers (Summary of Shengji), wet paper steamed saucers (Puji Skill Prescription), wine steamed saucers (Ji Bofang) and bran stew steamed saucers (Prescription of Three Causes and One Disease Syndrome).

After the Ming and Qing Dynasties, the methods of wine boiling (Puji recipe), vinegar simmering (standard of syndrome differentiation and treatment) and coptis chinensis and Evodia rutaecarpa system (Shoushi Baoyuan) were added [1]. Explain the purpose of its processing, such as: "If you want to go up, you need to make wine, and the wine should be soaked in the top and washed into your stomach ... If you want to swallow slowly, you should soak it in boiling soup and swallow it, and if you want to swallow slowly, you should take it with other drugs" (Meng You) [1].

At present, the main processing methods are wine roasting, wine steaming, vinegar roasting, charcoal frying and steaming [1].

Preparation method of rhubarb blocks: remove impurities, size, wash, take out, moisten, cut into thick pieces or small squares, air-dry or low-temperature dry, and screen out impurities [1].

There are two processing methods of cooked rhubarb: steaming and wine steaming:

Steaming: Take large pieces or chunks, put them in rafts, iron cages or other containers, steam them in water until the rhubarb turns black inside and outside, and take them out to dry [1].

Steaming wine: mix rhubarb or decoction pieces with yellow wine, simmer for about 1 ~ 2 hours until the wine is completely absorbed, put them in a saucepan or a suitable container, seal them, stew them for about 24 ~ 32 hours without water until the rhubarb turns black inside and outside, and take them out to dry [1].

Use 30 kg yellow rice wine per 100kg big * * * or block [1].

5 The cooked rhubarb is characterized by irregular thick slices or blocks, with yellow-brown surface, texture in the center and slight vermilion spots. Commonly known as "brocade", it is light in weight, fragrant in smell and slightly bitter in taste [1].

The surface of wine-cooked rhubarb is dark brown, solid, with special aromatic smell and slightly bitter [1].

6 The nature and taste of rhubarb return to People's Republic of China (PRC) Pharmacopoeia (20 10 edition): rhubarb tastes bitter and cold. Spleen, stomach, large intestine, liver and pericardium.

Traditional Chinese Medicine Dictionary: Bitterness and Cold. Into the stomach, large intestine and liver meridian [2].

Dictionary of traditional Chinese medicine: stomach, large intestine and liver meridian.

Traditional Chinese Medicine: stomach, large intestine, liver and spleen meridians.

Shennong Herbal Classic: "Bitter taste, cold."

Upp Materia Medica: Shennong Leigong: Bitter and poisonous. Bian Que: Bitter, nontoxic. Li: "Han Xiao. "

Record of Famous Doctors: "A bad cold is nontoxic."

Theory of medicinal properties: "The taste is bitter and sweet."

Herbal soup: "It begins with the Foot Yangming Meridian."

Compendium of Materia Medica: "Foot Taiyin, Hand and Foot Yangming and Hand and Foot Jueyin are divided into five meridians and blood."

Interpretation of Materia Medica: "Entering the small intestine meridian of the sun, the palm of the hand is less yin meridian." Hand shaoyang sanjiao meridian enters foot Yangming stomach meridian and hand Yangming large intestine meridian. "

7 efficacy and indications People's Republic of China (PRC) rhubarb pharmacopoeia (20 10 edition):

Rhubarb has the effects of purging stagnation, clearing away heat and purging fire, cooling blood and detoxicating, removing blood stasis and dredging menstruation, and inducing diuresis to relieve jaundice. Can be used for treating constipation due to excess heat, vomiting due to blood heat, swelling and pain in the eyes, carbuncle, abscess, abdominal pain, amenorrhea due to blood stasis, postpartum stasis, traumatic injury, damp-heat dysentery, jaundice, hematuria, stranguria, and edema. External treatment of burns and scalds.

Wine, rhubarb, good purification, scorching and blood heat toxicity. It is used for red eyes, swollen pharynx and swollen gums.

Cooked rhubarb has the functions of relieving diarrhea, purging fire and detoxifying. Can be used for treating fire sore.

Rhubarb charcoal cools blood, removes blood stasis and stops bleeding. Can be used for treating blood stasis.

Dictionary of traditional Chinese medicine: rhubarb has the effect of purging heat and detoxifying, resolving stagnation and removing blood stasis [2].

1. Treat constipation due to excess heat, delirium, stagnation of food accumulation, abdominal pain and diarrhea, damp-heat jaundice, stranguria, swelling and heat pain, carbuncle and sore, and sudden eye pain [2].

2. Treat hematemesis, nosebleed, blood stasis amenorrhea and abdominal mass. Decocting: 3 ~ 12g [2].

3. Treat burn soup injury and heat toxic sore furuncle, and do not apply it at the end; Cervical erosion, soaked with rhubarb extract cotton ball, local rubbing [2].

4. Acute renal failure hyperazotemia, oral, intravenous or high retention *** [2].

Dictionary of traditional Chinese medicine: rhubarb has the effect of purging heat and detoxifying, breaking stagnation and removing blood stasis. Treat constipation due to excess heat, delirium, dyspepsia, initial dysentery, heavy diarrhea after acute diarrhea, blood stasis, amenorrhea, abdominal mass, fever, sudden eye pain, hematemesis, epistaxis, jaundice, edema, stranguria, carbuncle and swelling.

National collection of Chinese herbal medicines: rhubarb has the effect of purging excess heat, breaking stagnation and removing blood stasis. Indications: constipation due to excess heat, stagnation of food intake, abdominal pain, acute appendicitis, acute infectious hepatitis, amenorrhea due to blood stasis, toothache, epistaxis and acute conjunctivitis. It is used externally to treat burns, suppurative dermatosis and carbuncle.

Shennong's Classic of Materia Medica: "Blood stasis, blood stasis, cold and heat, abdominal distension, staying overnight for food, clearing stomach, bringing forth the old and bringing forth the new, dredging Shui Gu ('Shui Gu's book' Shui Gu Road'), regulating diet and calming the five internal organs."

Records of Famous Doctors: "Regulating stomach to reduce qi, removing phlegm, intestinal heat, abdominal distension, abdominal distension due to cold blood in women, minor abdominal pain, and retention of old blood."

Theory of medicinal properties: "Treating cold and heat, resolving food stagnation, refining five internal organs, dredging women's channels, promoting edema, breaking phlegm, storing cold and heat, retaining food stagnation, benefiting large intestine, sticking heat and toxic swelling, treating children's cold and heat, annoying heat, purulent and bleeding."

"Rihuazi Materia Medica": "Promoting qi and dredging collaterals, regulating blood vessels, benefiting joints, relieving plastic stagnation, dampness, not being hot or cold in limbs, warming phlegm, facilitating urination, facilitating defecation, applying wounds, furuncle and carbuncle."

Compendium of Materia Medica: "Indications are white dysentery, acute abdominal pain, dysuria, excessive heat, hot flashes, jaundice and various fire sores."

8 The processing function of cooked rhubarb raw rhubarb tastes bitter and cold, and its smell is heavy and turbid. Directly reaching the lower coke, it has a strong purgative effect, and has the functions of attacking accumulation, guiding stagnation, purging fire and detoxifying [1]. Used for constipation due to excess heat, high fever, delirium, madness, hematemesis, epistaxis, damp-heat jaundice, traumatic injury, blood stasis, amenorrhea, postpartum abdominal pain, carbuncle and furuncle; External treatment of burns and scalds [1]. For example, Dachengqi Decoction (Treatise on Febrile Diseases) for treating heat constipation and delirium due to hot flashes; Yinchenhao decoction for treating damp-heat jaundice (treatise on febrile diseases); Dahuang Mudan Skin Decoction for Treating Heat-toxic Intestinal Carbuncle (Brief Prescription of Jingui Medicine); Jinhuangsan (surgical essence) [1] is used to treat sores, carbuncle, swelling and toxin, or burns and scalds.

After steamed with wine, cooked rhubarb can stop diarrhea, reduce the side effects of abdominal pain and enhance the function of promoting blood circulation and removing blood stasis [1]. For example, rhubarb is used for blood stasis, abdominal mass and amenorrhea? Insect Pill (Synopsis of the Golden Chamber) [1]. Ji Ming Powder (Sanyin Formula) [1] is used to treat traumatic injury, blood stasis, fatigue, irritability and pain.

Study on Processing of Rhubarb Rhubarb contains free and bound anthraquinone derivatives, tannins, stilbene glycosides, naphthol glycosides and phenylbutanone [1].

9. 1 Effect on chemical constituents (1) Effect on anthraquinones: After yellow rice wine is decocted, the combined anthraquinones decrease [1]. After cooking, the bound and free anthraquinone derivatives of cooked rhubarb decreased, and the bound rhein decreased obviously, leaving only a trace of sennoside [1]. After burning rhubarb, its bound rhein was largely destroyed, but a small amount of anthraquinone derivatives remained, and sennoside no longer existed [1]. The experiment shows that the content of chrysophanol in rhubarb charcoal is about 2.7 times that of raw rhubarb, and emodin 6 methyl ether is about 4. 1 times that of raw rhubarb [1]. Studies have proved that the contents of aloe-emodin and emodin in fried rhubarb are about 2.7 times and 3.4 times that of raw rhubarb, respectively. The charcoal of rhubarb is 1.9 times and 2.8 times that of raw rhubarb [1] respectively.

(2) Effect on tannin: The content of rhubarb tannin is relatively high, about 10% ~ 30%, and it exists as a mixture of condensed tannin and hydrolyzed tannin [1]. The changes of tannins during processing are also very complicated [1]. The results showed that the total tannin content of fried rhubarb decreased by about 18%, that of cooked rhubarb decreased by 50%, and that of rhubarb charcoal decreased by nearly 80%[ 1].

(3) Effect on polysaccharide composition: The content of polysaccharide in processed rhubarb increased with the increase of processing times, but the content of polysaccharide in 6 processed rhubarb products and 9 processed rhubarb products was similar [1].

9.2 Pharmacological action (1) antidiarrheal: Combined anthraquinone is the main effective component of rhubarb for antidiarrheal, and the antidiarrheal effect of rhubarb fried with wine is 30% lower than that of raw rhubarb, 95% lower than that of cooked rhubarb (stewed with wine) and Qingning tablets, and rhubarb charcoal has no antidiarrheal effect [1].

(2) Antipyretic effect: Processing has no obvious effect on the antipyretic effect of rhubarb. Animal antipyretic experiments and some clinical cases show that the time of body temperature drop after taking rhubarb raw products or products is earlier than that of diarrhea [1]. It shows that it is not the same substance, but different components play the role of clearing heat and purging fire [1]. Antipyretic components seem to be more stable to heat than purgative components [1].

(3) Bacteriostasis: Free aglycones in rhubarb, such as rhein, chrysophanol, emodin, aloe-emodin and physcion, are effective components for bacteriostasis and antitumor, and their purgative effect is extremely weak [1]. In vitro bacteriostatic experiments showed that rhubarb raw and processed products had certain inhibitory effects on Staphylococcus aureus, Pseudomonas aeruginosa, Shigella dysenteriae, Salmonella typhi and Escherichia coli [1]. It is most sensitive to Staphylococcus aureus [1]. The antibacterial activities of different processed products have their own characteristics. The antibacterial activities of rhubarb fried with wine and stewed with wine are similar to those of raw products, especially for Staphylococcus aureus, Shigella and Salmonella typhi [1]. It provides a scientific basis for the clinical application of cooked rhubarb and other products to treat bacterial infections such as intestinal typhoid and dysentery [1]. The comparison of clinical verification in the treatment of dysentery shows that the days for raw rhubarb and cooked rhubarb to change from routine stool to negative stool culture are basically the same, but from the side effects and the recovery speed of the general situation of the body, cooked rhubarb is better [1]. Other processed products, such as vinegar-roasted rhubarb, lime-roasted rhubarb and rhubarb charcoal, have obviously weakened inhibitory effects on Shigella dysenteriae and typhoid bacilli, but still have good inhibitory effects on Pseudomonas aeruginosa and Staphylococcus aureus [1]. This provides a scientific basis for clinical external use of lime rhubarb and rhubarb charcoal to treat burns and scalds [1].

(4) Anti-inflammatory effect: In the model of croton oil-induced joint swelling in rats, ear inflammation in mice and cotton granuloma in mice, the anti-inflammatory effect of wine-fried rhubarb is similar to that of raw rhubarb, while the anti-inflammatory effect of cooked rhubarb and rhubarb charcoal is weakened [1]. However, in clinical application, cooked rhubarb (stewed with wine) has not only good antipyretic and antibacterial effects, but also good anti-inflammatory effects in the treatment of suppurative tonsillitis in adults and children [1].

(5) Hemostasis and stress: Chrysophanol can reduce capillary permeability, reduce wound exudation, improve vascular fragility, shorten coagulation time and promote platelet production; Emodin 6 methyl ether also has obvious hemagglutination promoting effect [1]. Tannin in rhubarb may also be related to its hemostatic and antidiarrheal effects [1]. Two experimental models of gastric ulcer bleeding in rats, stress and pyloric ligation, proved that raw rhubarb, cooked rhubarb and rhubarb charcoal had good hemostatic and preventive effects on experimental gastric ulcer bleeding and bleeding focus [1]. In the clinical verification of treating upper gastrointestinal bleeding, raw rhubarb shows the advantages of quick hemostasis and good effect, and it is obviously better than cooked rhubarb (stewed with wine) in hemostasis days, but cooked rhubarb has fewer gastrointestinal side effects and is more popular with patients than raw rhubarb [1].

(6) Immune function: In vitro experiments have proved that rhubarb raw products and tannins decoction can obviously block the hemagglutination reaction of specific antigens and antibodies in human serum [1]. The blocking effect of cooked rhubarb is obviously stronger than that of raw rhubarb and other products, and the effect of rhubarb charcoal is the weakest [1].

(7) Influence on hemorheology: The decoction of raw rhubarb only has certain influence on some indexes of hemorheology (low-cut, middle-cut, erythrocyte sedimentation rate, erythrocyte aggregation), and all indexes of hemorheology are significantly affected after being roasted with white wine, which is obviously stronger than that of raw rhubarb, so it is considered that wine processing can enhance the blood circulation of rhubarb [1].

(8) Others: Cooked rhubarb still has the effects of inhibiting platelet aggregation (hot pressed product is the most significant), treating influenza virus pneumonia in mice, relieving pain and sedation, and reducing urea nitrogen [1].

(9) Toxicity: Processing can reduce the toxic and side effects of rhubarb. In clinical application, the main side effects of raw rhubarb are abdominal pain, nausea, vomiting and other gastrointestinal reactions, while cooked rhubarb has no such gastrointestinal discomfort in application, indicating that appropriate processing degree can eliminate this side effect [1].

Acute and subacute toxicity tests showed that the toxicity of cooked rhubarb and rhubarb charcoal was obviously weakened [1]. Processing can weaken the inhibitory effect of raw rhubarb on gastric acid secretion and digestive enzyme activity, and the side effects of "bitter cold and stomach failure" of cooked rhubarb, rhubarb charcoal and Qingning tablets disappear or alleviate [1]. Processing can reduce the purgative effect of rhubarb. For patients with rhubarb indications who do not need to be attacked, especially the elderly, the infirm, infants, pregnant women and long-term drug users, it can not only eliminate their intestinal depression, but also reduce their side effects of "hurting yin and blood" [1].

9.3 Technological Research A new hot pressing method of cooked rice wine: the rice wine is diluted with appropriate amount of water and cooked under a certain pressure to obtain [1].

Storage method of 10 cooked rhubarb