Method of Processing Rhinacanthus nastutus (L.) Kurz

Abstract

The invention discloses a method of processing Rhinacanthus nasutus (L.) Kurz for producing a processed sample of Rhinacanthus nasutus (L.) Kurz with improving active ingredients, wherein the method comprising the steps of: soaking a raw sample of Rhinacanthus nasutus (L.) Kurz with a processing reagent at 22 to 37° C. for 12 to 36 hours; and boiling the soaked product at 1 atm, 95 to 105° C. for 15 minutes to 1 hour to obtain the processed sample of Rhinacanthus nasutus (L.) Kurz.

1 . A method of processing  Rhinacanthus nasutus  (L.) Kurz comprising the steps of:
 soaking a raw sample of  Rhinacanthus nasutus  (L.) Kurz with a processing reagent at 22 to 37° C. for 12 to 36 hours; and   boiling the soaked product at 1 atm, 95 to 105° C. for 15 minutes to 1 hour to obtain a processed sample of  Rhinacanthus nasutus  (L.) Kurz.   
     
     
         2 . The method of processing  Rhinacanthus nasutus  (L.) Kurz as claimed in  claim 1 , wherein the method further comprising the step of:
 drying the processed sample of  Rhinacanthus nasutus  (L.) Kurz until the water content of the processed sample of  Rhinacanthus nasutus  (L.) Kurz is below 10%.   
     
     
         3 . The method of processing  Rhinacanthus nasutus  (L.) Kurz as claimed in  claim 1 , wherein the method further comprising the step of:
 before soaking the raw sample of  Rhinacanthus nasutus  (L.) Kurz with the processing reagent, removing impurities adhering on surfaces of the raw sample of  Rhinacanthus nasutus  (L.) Kurz.   
     
     
         4 . The method of processing  Rhinacanthus nasutus  (L.) Kurz as claimed in  claim 1 , wherein the processing reagent is wine or vinegar. 
     
     
         5 . The method of processing  Rhinacanthus nasutus  (L.) Kurz as claimed in  claim 4 , wherein 500 grams of the raw sample of  Rhinacanthus nasutus  (L.) Kurz is soaked with 400 mL of wine. 
     
     
         6 . The method of processing  Rhinacanthus nasutus  (L.) Kurz as claimed in  claim 4 , wherein 500 grams of the raw sample of  Rhinacanthus nasutus  (L.) Kurz is soaked with 150 mL of vinegar. 
     
     
         7 . The method of processing  Rhinacanthus nasutus  (L.) Kurz as claimed in  claim 4 , wherein the processing reagent is yellow wine. 
     
     
         8 . The method of processing  Rhinacanthus nasutus  (L.) Kurz as claimed in  claim 4 , wherein the processing reagent is rice vinegar. 
     
     
         9 . The method of processing  Rhinacanthus nasutus  (L.) Kurz as claimed in  claim 1 , wherein the raw sample of  Rhinacanthus nasutus  (L.) Kurz is soaked with the processing reagent for 24 hours.