How to fry bran?

Bran frying, also known as "bran frying" or "bran frying", is a traditional processing technology. Bran frying refers to the processing method of mixing clean or chopped drugs with a certain amount of wheat bran and frying until cooked. The processing method of bran frying has a long history and is scattered in the monographs of herbs and their processing in past dynasties. In recent years, the vast number of Chinese medicine workers have conducted extensive research on the mechanism of bran frying, giving it modern significance.

One of the processing methods of traditional Chinese medicine is to stir-fry the medicine with wheat bran.

The purpose of bran frying: in order to enhance the curative effect, a spleen-strengthening drug can enhance the curative effect after bran frying; Relieve the medicinal properties of some violent drugs; Corrects odor and is convenient to take.

Stir-frying method of bran: heat a wok with large fire, sprinkle bran until smoke begins, add medicinal materials, constantly turn over and properly control the heat, stir-fry until the surface of medicinal materials is beige or dark yellow, take out, sieve off bran and let cool.

The dosage of wheat bran is generally 100kg medicine, and 10- 15 kg wheat bran is used.

Change edit

Chemical composition change

It is one of the most common phenomena found by researchers that the chemical composition of drugs changes before and after bran frying. Wen Hongmei of Nanjing University of Chinese Medicine and others determined the contents of Atractylodes macrocephala Ⅰ and Atractylodes macrocephala Ⅲ in Atractylodes macrocephala and its processed products by HPLC. The results showed that the contents of Atractylodes macrocephala ⅰ and Atractylodes macrocephala ⅲ in fried bran were significantly higher than those in raw bran. The water-soluble extract, alcohol-soluble extract and effective component allantoin of yam were determined by TLC scanning. The results showed that the contents of water-soluble extract and alcohol-soluble extract of the four samples were basically similar, while the content of allantoin was the highest in bran fried products. At the same time, Wang Haibo of Nanjing University of Chinese Medicine and others determined the content of allantoin in yam before and after bran frying by HPLC, and found that the content of allantoin in yam fried with bran was the highest, suggesting that bran frying may be beneficial to the dissolution of allantoin in yam.

The content and physical constants of volatile oil in raw Fructus Aurantii and fried Fructus Aurantii with bran were studied. The results showed that the content of volatile oil in Fructus Aurantii decreased by about 65438 09.64% after bran frying. It is considered that heating is the direct factor leading to the decrease of volatile oil content, and the adsorption of bran is another factor leading to the decrease of volatile oil content. At the same time, the experiment also found that the specific gravity, refractive index and specific rotation of volatile oil from bran-fried Fructus Aurantii decreased, indicating that the components of volatile oil or the ratio between components changed. Ouyang Rong and others from the Pharmacy Department of the First Affiliated Hospital of Hunan College of Traditional Chinese Medicine determined the content of hesperidin in raw Fructus Aurantii Immaturus and its six processed products by HPLC. The results showed that the content of hesperidin was the highest in vinegar products and the lowest in bran fried products.

Trace element change

Yan Runan of Beijing University of Chinese Medicine and others determined various trace elements in Atractylodes lancea, Bombyx Batryticatus, Fructus Aurantii and its bran-fried products by ICP-AEC. The results showed that the contents of trace elements in these traditional Chinese medicines changed after bran frying. Among them, the contents of Cr and Pt increased slightly after frying Atractylodes rhizome bran, while other trace elements showed a downward trend. After yam processing, except for Ci, Na, P and other elements, all other trace elements decreased in different degrees. After processing Atractylodes macrocephala, the contents of copper, zinc, beryllium and other elements decreased to varying degrees, while the contents of nickel, manganese, cadmium, barium and boron increased slightly. Bombyx batryticatus is rich in Mg, Ca, Na, Zn and other elements, and the contents of V, Ti, B, Ca are significantly higher than those of Dioscorea opposita, Atractylodes macrocephala and Atractylodes lancea. The total amount of trace elements in Fructus Aurantii was basically the same before and after processing. After bran frying, molybdenum increased eight times, cadmium, beryllium, nickel, strontium, platinum, magnesium, zinc and lithium also increased, while sodium, copper, barium and tin decreased slightly.