Study on steaming wine

In order to verify the scientific processing theory of wine-steamed Schisandra chinensis, researchers from Shaanxi College of Traditional Chinese Medicine recently compared the contents of volatile oil, lignans and water extracts in wine-steamed Schisandra chinensis, and found that wine-steaming can increase the content of total lignans, an active ingredient with strong functions.

Schisandra sphenanthera is a five-flavored magnolia plant. Bear? ⒏⑽ What are the methods to save the halo curtain? Huh? Br> convergence, benefiting qi, promoting fluid production, tonifying kidney and calming the heart. Modern research shows that the fruit of Schisandra sphenanthera contains organic acids, volatile oil, lignans and other components, among which the acidic component has expectorant effect, the volatile oil has antitussive effect, and the main chemical component with strong, enzyme-reducing and liver-protecting effects is lignans. The processing methods of Schisandra chinensis include frying (roasting), roasting (honey roasting, wine roasting and salt roasting) and steaming (honey steaming, wine steaming and vinegar steaming). It is generally believed that wine processing can enhance its kidney-tonifying effect. The researchers used the method of volatile oil determination to determine the content of volatile oil, and used TLC to identify it qualitatively. Determination of total lignans by spectrophotometry. The content of water extract was determined by extract determination method, and the differences of the above indexes between raw Schisandra chinensis and steamed Schisandra chinensis were compared. The results showed that the content of volatile oil in wine-steamed Schisandra chinensis was 35.3% lower than that in raw Schisandra chinensis. The content of total lignans in steamed wine was 28.9% higher than that in the original wine. The water extract content of steamed wine is 2% lower than that of the original wine.

According to the researchers, the antitussive effect of Schisandra sphenanthera is related to the components of volatile oil. In this experiment, it was found that the content of volatile oil in Schisandra chinensis could be significantly reduced by wine steaming (the volatile oil in pericarp decreased by 365,438 0.8%, and the volatile oil in fruit decreased by 35.3%), which indicated that the traditional processing theory of "taking cough medicine for raw use" was scientific. Moreover, the components of the volatile oil of Schisandra chinensis have also changed obviously after steaming, which is not only related to the volatility and oxidation of the volatile oil, but also related to the long-term heating of steaming, which accelerated the transformation of some components in the volatile oil. The determination results of total lignans showed that the content of total lignans increased obviously by 28.9% after steaming. On the one hand, it is related to the destruction of medicinal tissue cells by long-term heating of wine, which is beneficial to the dissolution of effective components, on the other hand, it may be due to the good solubility of wine in total lignans. Modern research believes that the powerful function of Schisandra chinensis is related to lignans, which shows that the traditional theory of steaming Schisandra chinensis with wine is scientific.

In addition, the researchers also determined the volatile oil content in the seeds of Schisandra sphenanthera, and analyzed the volatile oil in the peel and seeds by gas chromatography. It was found that not only the content of volatile oil in the pericarp and seed of Schisandra chinensis was significantly different (0.2% in pericarp and 2.3% in seed), but also the composition (species and composition ratio) was significantly different. Lignans mainly exist in seeds. Therefore, in order to increase the dissolution of the effective components of Schisandra chinensis and improve the clinical efficacy, it is best to break Schisandra chinensis when it is used as medicine, which is also in line with the traditional processing theory of "pre-mashing (mixing the five flavors evenly) and then frying (Meng Mingquan)".