Study On Quality Control And Packaging Technology Of Pheretima Pieces And Wine-fried Lumbricus Pieces

Pheretima has the functions of lowering blood pressure,relieving cough,sedating and antipyretic,anti-cancer and enhancing immune function.In the early stage of the project,the processing technology of pheretima pieces and wine-fried Lumbricus pieces was optimized,which provided the basis for the follow-up experiment.In this paper,the quality standards of pheretima pieces and wine-fried Lumbricus pieces were studied,the packaging and storage standards of pheretima pieces and wine-fried Lumbricus pieces were studied,and the grading standards of pheretima pieces and wine-fried Lumbricus pieces were studied.Firstly,the quality standards of pheretima pieces and wine-fried Lumbricus pieces were studied.From the following aspects:1.Study on the quality standard of pheretima.The quality standards of 18 batches of Dilong decoction pieces were studied from identification,impurities,moisture,total ash,acid-insoluble ash,extracts,aflatoxin,heavy metals and harmful elements,content determination of main effective components,determination of Lumbrokinase titer and establishment of fingerprint.The draft quality standards of pheretima pieces were completed.The quality standards for pheretima pieces are as follows: impurities should not exceed 6%;water content should not exceed 12.0%;total ash should not exceed 10.0%;acid insoluble ash should not exceed 5.0%;extracts should not be less than 22.0%;aflatoxin B1 should not exceed 5 μg per 1000 g,aflatoxin G2,aflatoxin G1,aflatoxin B2 and aflatoxin B1 should not exceed 10 μg;heavy copper,mercury,arsenic and cadmium.Lead,hypoxanthine and inosine should not be less than 21.7,0.48,10.0,4.0 and 3.8mg/kg,respectively;Lumbrokinase titer should not be less than 35000 U/g.2.Study on the quality standard of wine-fried Lumbricus pieces.According to the quality standard of pheretima,the related quality standard of pheretima was formulated.The quality standards of 18 batches of wine-fried Lumbricus pieces were studied from identification,impurities,moisture,total ash,acid insoluble ash,extracts,aflatoxin,heavy metals and harmful elements,content determination of main effective components,establishment of fingerprint.The draft quality standards of wine-fried Lumbricus pieces were completed.The quality standards for wine-fried Lumbricus pieces are as follows: impurities shall not exceed 6%;water shall not exceed 7.0%;total ash shall not exceed10.0%;acid-insoluble ash shall not exceed 5.0%;extracts shall not exceed 18.0%;aflatoxin B1 shall not exceed 5 μg per 1000 g,aflatoxin G2,aflatoxin G1,aflatoxin B2 and aflatoxin B1 shall not exceed 10 μg;copper,mercury,arsenic and cadmium.Lead,hypoxanthine and inosine should not be less than 19.2,0.60,14.9,3.7 and 4.5mg/kg,respectively;inosine should not be less than 0.20%.Secondly,the packaging and storage methods of pheretima pieces and wine-fried Lumbricus pieces were studied from the following aspects:1.Study on packaging and storage from packaging materials,packaging methods and storage temperature;obtain 10 packaging and 10 ways of packaging and storage of wine-fried Lumbricus pieces。2.The moisture,extracts and main pharmacodynamic components of 10 packing and storage methods of pheretima pieces and wine-fried Lumbricus pieces were inspected every month.The results showed that for Pheretima,after 12 months of packing and storage,the moisture content of packaging and storage of pheretima pieces increased with storage time,while the content of extracts decreased with storage time,and the content of hypoxanthine decreased with storage time.The content of inosine decreased with storage time.For wine-fried Lumbricus pieces,after 12 months of packaging storage,the water content of wine-fried Lumbricus pieces packaging storage increased with storage time;the extract content increased with storage time at the initial stage,and then gradually tended to be stable;the hypoxanthine content fluctuated greatly,but the overall content of inosine tended to be stable with the increase of storage time;and the inosine content tended to increase with storage time.3.The water weight was 0.15,the extract weight was 0.25,the hypoxanthine and inosine weights were 0.3,and the comprehensive score was calculated.To determine the best packaging and storage methods of pheretima pieces and wine pheretima pieces.The best packaging and storage mode of pheretima pieces is low temperature non-vacuum polyethylene,and the best packaging and storage mode of wine-fried Lumbricus pieces is room temperature vacuum aluminium foil.Finally,the grading standards of pheretima pieces and wine-fried Lumbricus pieces were studied from the following aspects:1.Taking the weight of 20 pieces of tablets and the content of water-soluble extracts as physical and chemical indicators,pheretima pieces were divided into first,second and third grades.It is stipulated that every 20 pieces of milk pieces should be classified into one grade,and the weight of tablets should be classified into two grades.The weight of tablets is less than 0.8g,which is classified into three grades;the content of water-soluble extracts is greater than 27%,which is classified into one grade.Between 23 and 27% is classified as secondary,and less than 23% is classified as tertiary.At the same time,the setting of the sheet weight and the leaching level standard is the corresponding level.If any index does not meet the level,it will be directly lowered.2.Taking 20 pieces of tablets,water-soluble extracts and inosine content as physical and chemical indicators,wine-fried Lumbricus pieces were divided into first,second and third grades.It is stipulated that every 20 pieces of milk pieces should be classified as one level,and the weight of tablets should be classified into two grades.The weight of tablets is less than 0.8g,which is classified into three grades;the content of water-soluble extracts is greater than 22%,which is classified into one grade.Between 20 and 22% is classified as secondary,less than 20% is classified as tertiary;batches with inosine content greater than 0.35% are classified as primary;batches with inosine content between 0.30 and 0.35% are classified as secondary Batches;batches with an inosine content of less than 0.30% were classified as tertiary.At the same time,the setting of the tablet weight,the extract and the inosine grade standard is set to the corresponding grade.If any index does not meet the grade,it will be directly lowered.