2 English reference Fructus Aurantii [Landau Chinese-English Dictionary]
Fructus Aurantii [Xiangya Medical Dictionary]
Fructus Aurantii Immaturus, Fruit [Xiangya Medical Dictionary]
Fructus Aurantii [China Pharmacopoeia (20 10 Edition)]
Fructus Aurantii [Chinese Medicine Terminology Committee]. Terminology of Traditional Chinese Medicine (2004)]
Orange fruit [Chinese medicine terminology Committee]. Terminology of Traditional Chinese Medicine (2004)]
3. Summarize Fructus Aurantii as the name of traditional Chinese medicine, and publish Leigong's processing theory. It is the dry immature fruit of Rutaceae lime and its cultivated variety [1]. Fructus Aurantii is hemispherical with a diameter of 3 ~ 5 cm. The exocarp is brown to brown, with granular protrusions and concave oil chambers at the top of the protrusions; There are obvious traces of style residue or fruit stalk. On the profile, the peel is yellow-white, smooth and slightly raised, with a thickness of 0.4 ~ 1.3 cm. The margin is scattered in the 1 ~ 2 oil drainage cavity, and there are 7 ~ 12 valves in the medullary sac, with a few to 15 valves. The juice sac is brown to brown and contains seeds. Hard and not easy to break. It is fragrant, bitter and slightly sour. The surface of fried Fructus Aurantii with bran is yellowish, occasionally burnt, crisp, fragrant and tasteless [2].
Fructus Aurantii tastes bitter, pungent and sour, and its nature is slightly cold [3]. Spleen and stomach meridian [2][3]. It has the functions of regulating qi, relieving depression and relieving flatulence [2]. Used for chest and hypochondriac qi stagnation, fullness and pain, dyspepsia, phlegm and organ prolapse [3]. Raw Fructus Aurantii is pungent and dry, with strong effect, and tends to promote qi circulation and reduce swelling [2]. Used for abdominal distension, abdominal distension or hypochondriac pain caused by fullness and qi stagnation; Uterine prolapse, rectocele, gastroptosis [2]. Fried Fructus Aurantii with bran can alleviate its fierceness, preferring to regulate qi, strengthen stomach and promote digestion [2]. Used for food stagnation, vomiting and belching, rubella itching [2]. Stir-fried Fructus Aurantii with bran is suitable for the elderly, weak and qi stagnation because of its mild effect [2].
Pharmacopoeia of People's Republic of China (PRC) (20 10 edition) records the pharmacopoeia standard of this Chinese medicine.
4 Fructus Aurantii prescription drug name Fructus Aurantii Immaturus, fried Fructus Aurantii [2].
The source of Fructus Aurantii Immaturus is the dry immature fruit of Fructus Aurantii Immaturus of Rutaceae and its cultivated varieties [2].
Fructus Aurantii is the mature fruit of Rutaceae plant Lime and its cultivated varieties [4].
6 Origin Fructus Aurantii is produced in Fujian, Jiangxi, Sichuan, Zhejiang, Jiangsu, Guangdong and Guizhou [4].
7 harvesting and primary processing: harvesting in July when the peel is still green, cutting in half from the middle, and drying in the sun or at low temperature [2].
8 Pharmacognostical features Fructus Aurantii is hemispherical with a diameter of 3 ~ 5 cm. The exocarp is brown to brown, with granular protrusions and concave oil chambers at the top of the protrusions; There are obvious traces of style residue or fruit stalk. On the profile, the peel is yellow-white, smooth and slightly raised, with a thickness of 0.4 ~ 1.3 cm. The margin is scattered in the 1 ~ 2 oil drainage cavity, and there are 7 ~ 12 valves in the medullary sac, with a few to 15 valves. The juice sac is brown to brown and contains seeds. Hard and not easy to break. It is fragrant, bitter and slightly sour.
9 The processing of Fructus Aurantii was fried with bran in the Southern and Northern Dynasties and the Liu and Song Dynasties ("A Discussion on the Class of Bao Gong Shao") [2].
In the Tang Dynasty, there were processing methods such as scorching (Xiao Jingbao toad) and bran frying (cranial meridian) [2].
In the Song Dynasty, some processing methods were put forward, such as frying bran with vinegar (Taiping Sheng Hui Square), frying bran after soaking rice bran (Sheng Ji Zong Lu), making charcoal (Ji Bo Square) and fried noodles (Productive and Reproductive Baoqing Collection) [2].
In the Jin and Yuan Dynasties, there were methods such as frying (Confucianism, cooking), bran frying, baking and simmering (world medicine, effective prescription) [2].
The Ming Dynasty not only increased the processing method, but also expounded the purpose of processing [2]. Rumi fried (Puji Fang); Radish series (magic prescription); Soaking rice swill (summary of baby protection); "(Rhizoma Atractylodis, Radish, Dry Lacquer, Fennel) Fried Fructus Aurantii Pills to Treat Qi Stagnation and Blood Stasis, Abdominal distension and fullness" (Medicine Outline); "Soak in hot water for a while, scoop it up and dry it, simmer it thoroughly with slow fire, slice it, break the supreme gas, digest it, and fry it with bran, otherwise it will hurt your vitality" ("Essence of Medicine") and so on.
In the Qing Dynasty, there were methods such as bran frying, wine frying (herbal medicine), vinegar frying (medical advice) and honey water frying (medical alcohol proofreading) [2]. Now the main processing method is bran frying [2].
9. 1 Processing method of Fructus Aurantii 9. 1. 1 Fructus Aurantii take the original medicinal materials, remove impurities, wash them, take them out and moisten them thoroughly, remove the pulp, slice them, dry them, and sieve out the pulp [2].
9. 1.2 Stir-fried Fructus Aurantii with bran. First, heat the pot, sprinkle a certain amount of wheat bran evenly, heat it on medium fire, put in the pieces of Fructus Aurantii when it starts to smoke, turn it constantly, take it out when it is fried to light yellow, sieve off the wheat bran and let it cool [2].
Every 65438 000 kg of Fructus Aurantii tablets, 65438 000 kg of wheat bran was used [2].
9.2 Features of the finished product: Fructus Aurantii is an irregular arc-shaped thin slice, with a length of 5cm and a width of 1.3cm, a yellowish-white surface with 1 ~ 2 rows of punctate oil chambers near the outer edge, and pits on the inner side after the pulp falls off [2]. The periphery is green-brown or brown and rough [2]. Brittleness [2]. The smell is fragrant, and the taste is bitter and slightly sour [2].
The surface of fried Fructus Aurantii with bran is yellowish, occasionally burnt, crisp, fragrant and tasteless [2].
9.3 The processing effect of Fructus Aurantii is pungent, dry and strong, and it tends to promote qi circulation and reduce swelling. Used for abdominal distension, abdominal distension or hypochondriac pain caused by fullness and qi stagnation; Uterine prolapse, rectocele, gastroptosis [2]. Such as Zhike powder (skill prescription) for treating hypochondriac swelling and pain; Subdiaphragmatic Zhuyu Decoction (Yilin Gaicuo) for treating blood stasis pain [2].
Fried Fructus Aurantii with bran can alleviate its fierceness, preferring to regulate qi, strengthen stomach and promote digestion [2]. Used for food stagnation, vomiting and belching, rubella itching [2]. For example, Muxiang Binglang Pill ("Taiping Huimin and Ji Fang Ju") for treating stagnation and abdominal distension; A kind of relieving exterior syndrome, stopping vomiting and belching with weakness of spleen and stomach, with acute internal stress and heavy external stress (Baby Question) [2]. Stir-fried Fructus Aurantii with bran is suitable for the elderly, weak and qi stagnation because of its mild effect [2].
9.4 The research on the processing of Fructus Aurantii mainly contains volatile oil, in which the main components are D limonene, citral, D linalool and methyl anthranilate [2]. In addition, it also contains flavonoids, mainly citrinin, hesperidin, neohesperidin, naringin (isohesperidin) and Fructus Aurantii [2]. It also contains synergistic components synephrine and N- methyl ethylamine [2].
9.4. 1 Influence on chemical constituents In the past dynasties, the processing of Fructus Aurantii was mostly fried with bran after removing the pulp [2]. The components of Fructus Aurantii, its pulp, central column and other different medicinal parts were analyzed and compared. The results showed that they all contained volatile oil, naringin, synephrine and N- methyl tryptamine [2]. However, the content of volatile oil in pulp and stele is very small, and it does not contain limonene [2]. The content of naringin is also lower than that of Fructus Aurantii [2]. The pulp of Fructus Aurantii accounts for about 20% of the weight of the whole medicinal material, which is easy to be moldy, deteriorated and eaten by insects. The decocted soup tastes extremely bitter and sour, so it is scientific to remove the pulp of Fructus Aurantii as a secondary part and non-medicinal part in traditional processing [2].
Another study showed that the content of volatile oil in Fructus Aurantii was reduced after being fried with bran, and the specific gravity, refractive index, color and composition of volatile oil also changed [2]. The content of low-boiling components in volatile oil decreased, while the content of most high-boiling components increased slightly [2]. The chemical constituents of Fructus Aurantii before and after bran frying were analyzed by TLC and HPLC. The results showed that the TLC behavior was basically the same, but the contents of neohesperidin and naringin in bran-fried Fructus Aurantii decreased, indicating that the heating process of bran-fried Fructus Aurantii had a certain influence on the content of flavonoid glycosides [2].
9.4.2 Pharmacological effects: Fructus Aurantii and the fried water decoction of Fructus Aurantii bran have effects on isolated intestine of rabbits, isolated uterus of rabbits and gastrointestinal movement of mice, but the effect intensity of the fried water decoction of Fructus Aurantii bran is lower than that of raw products, thus slowing down the * * * effect of Fructus Aurantii on intestinal smooth muscle. This is in line with the ancient records that "bran can make it dry and harmonize the stomach" and the related literature that bitter orange is used coarsely and bran frying is a little slow [2].
9.4.3 Technological Research In view of the shortcomings of traditional bran frying, such as heavy smoke, environmental pollution, and difficult quality control, some people have studied its processing technology, which is now introduced as follows:
(1) parched Fructus Aurantii with bran was processed with traditional Chinese medicine in a temperature-controlled oven. The optimum technological parameters are: frying temperature 420℃, frying time 50s, bran addition 65438 00%, feeding amount 65438 050 g, stirring speed 40 times /min[2].
(2) The optimum technological parameters for processing bran-fried Fructus Aurantii with CY340460 electric frying agent are as follows: frying temperature 490℃, frying time 20s, bran addition amount 10%, feeding amount 1500g[2].
(3) The technological process of processing Fructus Aurantii by baking instead of traditional bran frying is as follows: spraying Fructus Aurantii, moistening for 30 minutes, and baking at 170℃ for 20 minutes [2]. The reduction degree of volatile oil from Fructus Aurantii processed by this method is similar to that of bran frying, which can reduce the * * * effect of Fructus Aurantii on intestinal smooth muscle. The TLC results of flavonoids were consistent, and the content of hesperidin was higher than that of bran frying [2].
9.5 Storage Method Store in a dry container, sealed and placed in a cool and dry place [2]. Mothproof.
10 Fructus Aurantii tastes bitter, pungent, sour and slightly cold [3].
Fructus Aurantii tastes bitter, pungent and sour, and its nature is warm [2].
Spleen and stomach meridian [2][3].
Fructus Aurantii tastes bitter and slightly cold; Into the lung, liver and spleen meridians [4].
1 1 The efficacy and indications of Fructus Aurantii have the functions of regulating qi, regulating middle energizer, resolving food stagnation and relieving flatulence. Used for chest and hypochondriac qi stagnation, fullness and pain, dyspepsia, phlegm and organ prolapse [3].
Raw Fructus Aurantii is pungent and dry, with strong effect, and tends to promote qi circulation and reduce swelling [2]. Used for abdominal distension, abdominal distension or hypochondriac pain caused by fullness and qi stagnation; Uterine prolapse, rectocele, gastroptosis [2]. Such as Zhike powder (skill prescription) for treating hypochondriac swelling and pain; Subdiaphragmatic Zhuyu Decoction (Yilin Gaicuo) for treating blood stasis pain [2].
Fried Fructus Aurantii with bran can alleviate its fierceness, preferring to regulate qi, strengthen stomach and promote digestion [2]. Used for food stagnation, vomiting and belching, rubella itching [2]. For example, Muxiang Binglang Pill ("Taiping Huimin and Ji Fang Ju") for treating stagnation and abdominal distension; A kind of relieving exterior syndrome, stopping vomiting and belching with weakness of spleen and stomach, with acute internal stress and heavy external stress (Baby Question) [2]. Stir-fried Fructus Aurantii with bran is suitable for the elderly, weak and qi stagnation because of its mild effect [2].
Fructus Aurantii has the effects of promoting qi circulation, resolving phlegm and promoting digestion, and can be used to treat qi stagnation, food stagnation, phlegm retention, fullness in chest and hypochondrium, epigastric pain, wheezing, diarrhea, gastroptosis, uterine prolapse and rectocele [4].
12 bitter orange soup usage and dosage: 3 ~ 9g [4].
The chemical constituents of 13 Fructus Aurantii mainly contain volatile oil, among which the main components are d limonene, citral, d linalool and methyl anthranilate [2]. In addition, it also contains flavonoids, mainly citrinin, hesperidin, neohesperidin, naringin (isohesperidin) and Fructus Aurantii [2]. It also contains synergistic components synephrine and N- methyl ethylamine [2].
Fructus Aurantii contains volatile oil and flavonoid glycosides. The volatile oil contains pinene, syringone and so on. It also contains synephrine, N- methyl ethylamine and multivitamins. Hesperidin and neohesperidin [4].
Immature pericarp also contains naringin, citrus glycoside, narcotine, tryptamine and so on [4].
The seeds of Fructus Aurantii contain Yichang hesperidin and idle milin [4].
14 pharmacological effects of Fructus Aurantii, the fried water decoction of Fructus Aurantii bran has effects on isolated intestine of rabbits, isolated uterus of rabbits and gastrointestinal movement of mice, but the effect intensity of fried water decoction of bran is lower than that of crude product, thus slowing down the * * * effect of Fructus Aurantii on intestinal smooth muscle [2].
Fructus Aurantii Immaturus and Fructus Aurantii Immaturus decoction can excite rabbit uterus and enhance gastrointestinal peristalsis of animals.
Fructus Aurantii can raise blood pressure, induce diuresis for a short time, and reduce renal volume [4].
Low concentration of Fructus Aurantii enhanced the contraction of isolated toad myocardium, while high concentration inhibited it, and the blood vessels contracted slightly [4].
N- methylttyramine and synephrine contained in Fructus Aurantii Immaturus have the same anti-shock effect as Fructus Aurantii Immaturus [4].
Naringin has anti-inflammatory, anti-allergic and antioxidant effects [4].
Naringin can also inhibit DNA synthesis in tumor tissues [4].
15 The standard of Fructus Aurantii Pharmacopoeia is 15. 1.
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dried fruit of citron or trifoliate orange
15.2 source this product is the dry immature fruit of rutaceae plant lime and its cultivated varieties. Harvest in July, when the peel is still green, cut in half from the middle and dry in the sun or at low temperature.
15.3 features this product is hemispherical with a diameter of 3 ~ 5 cm. The exocarp is brown to brown, with granular protrusions and concave oil chambers at the top of the protrusions; There are obvious traces of style residue or fruit stalk. On the profile, the peel is yellow-white, smooth and slightly raised, with a thickness of 0.4 ~ 1.3 cm. The margin is scattered in the 1 ~ 2 oil drainage cavity, and there are 7 ~ 12 valves in the medullary sac, with a few to 15 valves. The juice sac is brown to brown and contains seeds. Hard and not easy to break. It is fragrant, bitter and slightly sour.
15.4 Identification (1) The powder of this product is yellowish white or brownish yellow. Mesocarp cells are round or irregular, and most walls are unevenly thickened. The surface of epidermal cells in pericarp is polygonal, square or rectangular with stomatal rings, with a diameter of 16 ~ 34 microns and 5 ~ 9 accessory cells. Side view of stratum corneum. The juice sac tissue is yellowish or colorless, and most of the cells are shrunk and staggered with the lower cells. There are square crystals of calcium oxalate in pericarp and juice sac cells, which are rhombic, polyhedral or biconical, with a diameter of 3 ~ 30 μ m ....
(2) Take 0.2g of this product powder, add 10ml methanol, ultrasonic for 30min, filter, evaporate the filtrate, and dissolve the residue with 5ml methanol as the test solution. Another naringin reference substance and neohesperidin reference substance were taken, and methanol was added to prepare a mixed solution containing 0.5mg 1ml as reference substance solution. According to the thin-layer chromatography test (Appendix ⅵ b), 20μl of the above-mentioned test solution 10ul and reference solution are respectively applied to the same silica gel G thin-layer plate, and the lower layer solution of chloroform, methanol and water (13: 6: 2) is used as the developing agent to develop, take out, dry and spray 3% aluminum trichloride ethanol solution at 65438. In the chromatogram of the test sample, fluorescent spots with the same color appear in the position corresponding to the chromatogram of the control sample.
15.5 Check that the moisture content of 15.5. 1 shall not exceed 12.0% (Appendix ⅸ h? The second method).
15.5.2 the total ash content shall not exceed 7.0% (appendix ⅸ k).
The content of 15.6 was determined by HPLC (Appendix VID).
15.6. 1 chromatographic conditions and system applicability test: octadecylsilane bonded silica gel is used as filler; Acetonitrile water (20: 80) (pH adjusted to 3 with phosphoric acid) was used as the mobile phase. The detection wavelength is 283 nm. The theoretical plate number should be not less than 3000 calculated by naringin peak.
15.6.2 preparation of reference solution take appropriate amounts of naringin reference substance and neohesperidin reference substance, weigh them accurately, and add methanol to prepare solutions containing 80μg of naringin and neohesperidin per 1ml respectively.
15.6.3 preparation of test solution take about 0.2g of the crude powder of this product, weigh it accurately, put it in a conical flask with a stopper, add 50ml of methanol accurately, weigh it, heat it under reflux10.5h, let it cool, weigh it again, make up the weight loss with methanol, shake it evenly, and filter it. Accurately measure 10ml continuous filtrate, put it in a 25ml volumetric flask, add methanol to the scale, and shake well to get the finished product.
15.6.4 determination method Accurately absorb 10ul control solution and test solution respectively, inject them into a liquid chromatograph, and determine.
The content of naringin (C27H32O 14) and neohesperidin (C28H34O 15) shall not be less than 4.0% in terms of dry products.
15.7 fructus aurantii decoction pieces 15.7. 1 processing 15.7. 1 fructus aurantii, removing impurities, cleaning, moistening, slicing, drying and sieving to remove pulp.
This product is an irregular arc strip sheet. On the profile, the exocarp is brown to brown, the mesocarp is yellow-white to yellow-brown, there are L ~ 2 rows of punctate oil chambers near the outer edge, and some of them have a small amount of purple-brown pulp.
15.7. 1. 1 Identification, inspection and content determination are the same as the medicinal materials.
15.7.10.2 parch fructus aurantii with bran, take pieces of fructus aurantii, and fry with bran (appendix 2 d) until the color becomes dark.
This product is similar to Fructus Aurantii, with dark color and occasional focal spots.
15.7.1.2.1Identification, inspection and content determination are the same as those of the medicinal materials.
15.7.2 Sexual taste and bitter, pungent, sour and slightly cold meridian tropism. Spleen and stomach meridian.
15.7.3 Functions and indications: regulating qi, regulating middle energizer, eliminating stagnation and relieving flatulence. Used for chest and hypochondriac qi stagnation, fullness and pain, dyspepsia, phlegm retention and organ prolapse.
15.7.4 Usage and dosage 3 ~ 10g.
15.7.5 Be careful when pregnant women use it.
15.7.6 Store in a cool and dry place to prevent insects from eating.
Note: The main cultivated varieties are Huanghua, Daidai, Chuluan and Tang Cheng.
15.8 source: People's Republic of China (PRC) Pharmacopoeia 20 10.
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