Traditional processing and storage of Schisandra chinensis

Schisandra chinensis fruit is a traditional Chinese medicine, which has a long history and sells well at home and abroad. Schisandra chinensis tastes sour and sweet, warm in nature, and belongs to the three meridians of lung, heart and kidney. It has the effect of collecting lung, nourishing kidney, promoting fluid, collecting sweat and astringent essence. For the treatment of lung deficiency asthma cough, dry mouth thirst, spontaneous sweats, night sweats, injury win thin, dream spermatorrhea, long diarrhea, dysentery and other diseases. Mainly produces Liaoning, Jilin, Heilongjiang and Hebei and other places.

1. Collection and processing of Schisandra chinensis

1. Fructus mandshurica (dried): from September to October every year, Schisandra chinensis is picked when the fruit is bright red, cut off from the base of the ear, pick out the fruit branches and impurities, and dry in the sun. In the process of drying, it should be turned frequently to avoid mildew and rot. When it is dry until the hand is elastic and the hands can be released, the water content of the fruit is about 12%, which is the dry product. After drying, store in a dry and ventilated place to prevent mildew and moth; in case of overcast and rainy days, it can be dried under indoor conditions of 35 ℃. In the drying process, it should be turned frequently to prevent mildew and deterioration. After drying, pick up the fruit branches and impurities.

2. Steamed Schisandra chinensis. Put the picked fruit of Schisandra chinensis into a pot or other container, seal it, put it in a water stew, steam through, and take it out to dry.

3. Schisandra chinensis. Mix the picked fruits of Schisandra chinensis with yellow rice wine, stew until the wine is exhausted, place it in a steamer or jar and seal it. Steam to purplish red and black, remove and dry. Add 20 kilograms of rice wine to Schisandra chinensis for every 100 kilograms.

4. Candied Schisandra chinensis. First put the honey in the pot, heat it to the boil, then pour the picked Schisandra chinensis into the heated honey pot, stir-fry until it does not stick to the hand, remove and cool. Schisandra chinensis uses 30 kilograms of refined honey for every 100 kilograms.

Steamed Schisandra chinensis with vinegar. Mix the picked Schisandra chinensis with vinegar, stew until the vinegar is exhausted, place it in a steamer or pot, seal, steam until purple-black, remove and dry. Add 15 kilograms of rice vinegar to Schisandra chinensis every 100 kilograms.

II. Specifications and standards:

According to the commodity specifications of medicinal materials formulated by the State Medical Administration and the Ministry of Health of the people's Republic of China, Schisandra chinensis is divided into first and second grades.

The standard of first-class goods is: practical information. It is irregularly spherical or oval. The surface is purplish red or reddish brown, wrinkled, the meat is thick, the quality is soft, and there are 2 kidney-shaped seeds. The flesh is sour, the seeds are fragrant, and the taste is slightly bitter. Dry and shrunken grains are less than 2%, and there are no stem branches, impurities, moths and mildew.

The second-class standard is: practical information. It is irregularly spherical or oval. The surface is black-red, dark red or light red, wrinkled, the meat is thin, and there are 2 kidney-shaped seeds. The pulp is sour, the seeds are fragrant, the taste is slightly bitter, the dried grains are not more than 20%, and there are no stalks, impurities, moths and mildew.

III. Storage and maintenance

The safe water content of Schisandra chinensis is 13%, 15%, so it should be stored in a ventilated and dry place. In the process of storage, it is easy to lose water, dry and hard, get damp and mildew, and stick together when it is serious. Therefore, it should be checked regularly during storage to see if there are changes in moisture, softness, mildew, dryness and hardness, and keep the environment clean, dry and ventilated.