AI Article Synopsis
- A study focused on optimizing the boiling process of an edible Chinese herbal medicine to enhance its nutritional value.
- The new method used a decoction pot with a water-to-Chinese liquor ratio of 9:1, resulting in a 54% increase in polysaccharide levels and a 33.5% reduction in heavy metals compared to traditional boiling methods.
- The optimized process also showed a detectable amount of total saponins but no colchicine, suggesting a healthier and potentially more commercially viable soup product.
Article Abstract
, an edible Chinese herbal medicine, has a long history in medicine. However, research on effectively boiling is rare. To make the more nutritious soup, the optimized boiling process, using an alternate heating mode by decoction pot carrying a mixture of water and Chinese liquor at the ration of 9:1, was established in this study. Compared to the soup prepared by the daily process, the polysaccharide amount improved by 54%, and the total heavy metals decreased by 33.5% using the optimized boiling process. In addition, the total saponins at 34.3 μg/g were determined in the soup prepared by the optimized process. Meanwhile, the colchicine content in the boiled soup was undetectable using the optimized process. This research performs an optimized boiling process for making soup, and provides a reference for generating high commercial value from soup in the future.
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Source |
|---|---|
| http://www.ncbi.nlm.nih.gov/pmc/articles/PMC9631303 | PMC |
| http://dx.doi.org/10.3389/fnut.2022.985105 | DOI Listing |
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