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ObjectiveTo investigate the quality of Ligustri Lucidi Fructus in the market， and the moisture， extract， determination of Zhuyao and Douchi Ligustri Lucidi Fructus were compared to increase the utilization rate of Ligustri Lucidi Fructus. MethodThe properties， moisture， total ash， alcohol-soluble extract content and thin layer chromatography （TLC） identification were determined by the methods of Ligustri Lucidi Fructus included in the 2020 edition of Chinese Pharmacopoeia， and high performance liquid chromatography （HPLC） fingerprint and determination of specnuezhenide and salidroside were established with the mobile phase of 0.2% phosphoric acid aqueous solution （A）-acetonitrile （B） （0-70 min， 92%-65%A） for gradient elution， and the detection wavelength of 220 nm at 0-14 min and 225 nm at 14-70 min. The two different characters of Ligustri Lucidi Fructus were comprehensively compared by the above indicators. ResultExcept for one batch which did not meet the requirements due to the quality of harvesting， the other 12 batches of samples all met the requirements of the 2020 edition of Chinese Pharmacopoeia， but there were two different characters. Comparing the two different characters of Ligustri Lucidi Fructus， it is found that the moisture， total ash， extract， salidroside and specnuezhenide contents of Zhuyao samples were 2.22%-5.19%， 3.91%-4.49%， 32.56%-40.95%， 0.073%-0.170% and 1.45%-4.14%， and these values of Douchi samples were 3.57%-5.61%， 3.65%-4.44%， 41.31%-46.70%， 0.041%-0.067% and 3.01%-4.20%， respectively. ConclusionThe contents of extract and specnuezhenide of Douchi Ligustri Lucidi Fructus are mostly higher than those of Zhuyao Ligustri Lucidi Fructus， while the content of salidroside is lower than that of Zhuyao samples， and there are no significant differences in moisture， TLC identification and total ash content. Based on the above research， if the main purpose is to extract salidroside， it is recommended to choose Zhuyao Ligustri Lucidi Fructus. If the main purpose is to use Ligustri Lucidi Fructus as medicine， it is recommended to choose Douchi Ligustri Lucidi Fructus.
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ObjectiveTo investigate the quality of Amomi Fructus in the market， and to compare the difference between the seed mass and shell， so as to provide a basis for standardizing the usage of Amomi Fructus. MethodThe properties， thin layer identification， moisture， the content of bornyl acetate were determined by the methods in the 2020 edition of Chinese Pharmacopoeia， and the ash and extract content were determined according to the collection method of the 2020 edition of Chinese Pharmacopoeia. ResultAmong the 17 batches of samples， except the content of bornyl acetate in 2 batches of Amomum longiligulare， 2 batches of A. longiligulare and A. villosum mixture was lower than the standard， the quality of other samples all met the standard of the 2020 edition of Chinese Pharmacopoeia， but there were two specifications with shell and without shell. The husk rate， volatile oil， extract and bornyl acetate contents of the seed mass and shell were tested. It was found that the content of volatile oil in three kinds of Amomi Fructus seed mass was 1.8-5.3 times that of the corresponding shell， and the content of bornyl acetate in the seed mass was 8.8-62.1 times that of the corresponding shell， but there was little difference in the extract content. ConclusionBased on the above research， it is considered that the content of bornyl acetate in A. longiligulare contained in the 2020 edition of Chinese Pharmacopoeia remains to be discussed. It is tentatively determined that the total ash content of Amomi Fructus should not be more than 10.0%， and the extract content should not be less than 15.0%. At the same time， it is suggested that when Amomi Fructus is used as medicine， the dosage of Amomi Fructus should be calculated according to the removal rate of 20%-30% of shell， and it should be crushed regardless of whether it is used in shell or not.
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OBJECTIVE：To establish a method for online detection of antioxidant active components in Glycyrrhiza uroalensis decoction pieces ，and to identify it. METHODS ：The free radical scavenging rate of 1，1-diphenyl-2-trinitrobenzene hydrazine （DPPH）was determined to evaluate the antioxidant activity of G. uralensis decoction pieces. HPLC-UV-DPPH method was used to screen the anti oxidant active components of G. uralensis decoction pieces. HPLC-TOF/MS was used to obtain mass spectrum data and Qualitive Analyst B 06.00 Build 6.0.633.0 software was used to analyze data. Through contrast analysis of UV absorption spectrum，online chromatogram ，mass spectrum information of G. uralensis and the retention time of each compound ，accurate molecular weight ，antioxidant active components were identified by referring to relevant literature. Validation test was also conducted. RESULTS ：DPPH free radical scavenging rate in 8 batches of G. uralensis decoction pieces ranged 55.71％-60.17％. Seven antioxidative active compounds ，including avolomotor ，8-isopentenyl naringin ，yellow lupulin weitone ，isoflavone B ，3′， 4′-dimethoxy3-hydroxy-6-methyl flavone ，glycyrrhizin E and glycyrrhizin H ，could be screened from G. uralensis decoction pieces. After validation ，the peak area of inverted peak generated by online reaction was positively correlated with DPPH free radical scavenging rate. CONCLUSIONS ：Established method is simple and accurate ，and can be used to quickly screen and identify the main antioxidant components of G. uralensis decoction pieces ；the peak area of inverted peak can be used to evaluate the antioxidant active components of G. uralensis decoction pieces.
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OBJECTIVE：To study the analgesic effects of 4 sources of Curcumae Radix decoction pieces （Curcuma wenyujin ， C. kwangsiensis ，C. phaeocaulis and C. longa ），and compare the contents of curcumenol in their water extracts. METHODS ： Using aspirin as positive control ，acetic acid writhing method was used to investigate the effects of 4 sources of Curcumae Radix decoction pieces water extract on writhing latency and times of writhing in mice. The moisture contents of 4 sources of Curcumae Radix decoction pieces （10 batches of each source ，the same below ）were determined according to the drying method in 2015 edition of Chinese Pharmacopoeia （part Ⅳ）. The yield of water extract in 4 sources of Curcumae Radix decoction pieces were investigated by hot dipping method ，the contents of curcumenol in water extract of 4 sources of Curcumae Radix decoction pieces were determined by HPLC ，and comparison was conducted. RESULTS ：Compared with model group ，aspirin and water extracts of 4 sources of Curcumae Radix decoction pieces could significantly prolong the writhing latency of model mice ，and the water extracts of C. wenyujin and C. phaeocaulis could significantly reduce the writhing times of model mice （P＜0.05 or P＜0.01）. For C. wenyujin ，C. kwangsiensis ，C. phaeocaulis and C. longa ，the contents of moisture were 7.39％-8.80％，7.88％-9.88％，7.66％- 10.5468/ogs.2019.62.6.382 9.86％ and 7.68％-10.20％；the average yield of water extract were 46.30％，60.40％，38.65％，42.99％；the average contents of curcumenol in water extract were 0.271，0.066，0.310，0.058 mg/g. Except for a few batches ，the higher the yield of water extract，the higher the content of curcuminol in the same source of Curcumae Radix decoction pieces. CONCLUSIONS ：Four sources of Curcumae Radix decoction pieces have analgesic effect. The contents of curcumenol in C. wenyujin and C. phaeocaulis were similar ，and the contents of curcumenol in C. kwangsiensis and C. longa about 1/5 of that in C. phaeocaulis and C. wenyujin .
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OBJECTIVE： To study the effects of different processing technologies on the quality of Salvia miltiorrhiza decoction pieces， and to provide reference for original processing of S. miltiorrhiza to decoction pieces. METHODS： Fresh S. miltiorrhiza from two areas of Shandong province （Pingyin and Pingyi） were processed into decoction pieces by 24 kinds of processing technology， such as fresh cutting， dry cutting after dried 30％， dry cutting after dried 50％， full dry cutting， traditional cutting [from 2015 edition of Chinese Pharmacopoeia （part Ⅰ）， shorted as pharmacopecia]， cutting after full dry steamed， cutting after fresh steamed， cutting after dry 30％ steamed， cutting after fresh boiled （then divided into air-drying and baking）. The qualities of decoction pieces were evaluated for original processing comprehensively through appearance character and the contents of moisture， water soluble extract， ethanol soluble extract， and effective components （tanshinones and salvianolic acid B）. RESULTS： From the appearance characteristics， the traditional cutting， cutting after fresh steamed and cutting after dry 30％ steamed， decoction pieces had better surface color and high yield， which were more in line with the relevant description of the pharmacopecia. From the contents of moisture and effective components， the contents of moisture of S. miltiorrhiza decoction pieces were 3.60％-10.40％； the contents of water soluble extract were 51.07％-70.18％； the contents of ethanol soluble extract were 15.08％-20.36％， all above were all in line with the standard of pharmacopecia. The contents of tanshinones were 0.16％-0.79％. Only fresh-cut and fresh-boiled-cut baked samples from Pingyin were not up to the standard of pharmacopecia （tanshinones content was not less than 0.25％）， while those from Pingyi were up to the standard. The contents of salvianolic acid B were 4.51％-8.68％， which were all in line with the standard of pharmacopecia （salvianolic acid B content was not less than 3.0％）. In all processing technologies， the indexes of decoctions made by steaming， cutting and air-drying were higher. CONCLUSIONS： Comprehensive considering from the aspects of appearance character and effective components content， suitable processing method of S. miltiorrhiza raw medicinal materials is cutting after steamed and air-drying.
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OBJECTIVE:To study the common characteristic component peaks in water decoction of crude curcumae radix and the vinegar roasted products from 4 different sources,compare the contents of its water decoction,and provide reference for resolv-ing the multi-source of curcumae radix piece in clinical application,complementing and improving the quality standard of curcumae radix. METHODS:HPLC was used to determine the characteristic spectrums of crude curcumae radix and the vinegar roasted prod-ucts from different sources (Curcuma wenyujin,Curcuma kwangsiensis,Curcuma longa,Curcuma phaeocaulis),and component analysis was conducted by using fingerprint software and mirror comparison. And the changes of water decoction content before and after vinegar roasted were compared. RESULTS:Both crude curcumae radix and the vinegar roasted products from 4 different sourc-es had 7 common characteristic component peaks. Vinegar roasted had effect on peaks in different degree,some peaks areas were in-creased,some peaks areas were reduced,some peaks were generated,and some peaks were disappeared. However,the common components of curcumae radix from different sources showed no qualitative changes after vinegar roasted,except the increase or de-crease in peak areas. Areas of 5 common component peaks were increased in the 7 common components of C. wenyujin,C. kwang-siensis and C. longa after vinegar roasted,and only 3 in C. phaeocaulis after vinegar roasted. Contents of 4 water decoctions were increased after vinegar roasted. CONCLUSIONS:There are 7 common components in curcumae radix from 4 different sources. Vin-egar roasted has no qualitative effect on common components,while it can increase the chromatographic peak areas and contents of water decoction.
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Processing technology of Chinese herbal medicine is the unique pharmaceutical technology in China.Chinese herbal pieces production enterprises are the main carrier of processing technology.Reasonable and normative master and use of the processing technology by production enterprises can directly affect the quality of Chinese herbal pieces and the clinical efficacy.Therefore,it is necessary to carry out investigation on the processing technology of Chinese herbal pieces production enterprises.In order to better inherit and develop processing technology,to promote the development of Chinese herbal pieces production enterprises and to ensure the quality of pieces,the general situation and existing problems of Chinese herbal pieces production enterprises were identified,concluded,summarized.Relevant countermeasures were put forward by carrying out investigation in Chinese herbal pieces production enterprises.
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<p><b>OBJECTIVE</b>To optimize the vinegar processing technique of Euphorbia pekinensis.</p><p><b>METHOD</b>The test was designed by using orthogonal table L9 (3(4)). The factors were vinegar amount, proportion of vinegar and water and duration and degree of heating. An aggregative weighted method was used to optimize processing technology of E. pekinensis with content of euphol, extract of ethanol, extract of water and appearance and section were used as evaluative indicators.</p><p><b>RESULT</b>The optimal processing of E. pekinensis was identified as adding the mixture of 30 g vinegar and 270 g water to 100 g herbs, mixing evenly and softening, cooking until exhaustion under slow fire, taking out and drying to degree 6-7, and then cutting into thick slices.</p><p><b>CONCLUSION</b>The study defines parameters of the processing technique of E. pekinensis. The quality of E. pekinensis is stable and controllable under the technical conditions.</p>
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Acetic Acid , Chemistry , Chemistry, Pharmaceutical , Methods , Drugs, Chinese Herbal , Chemistry , Toxicity , Euphorbia , ChemistryABSTRACT
<p><b>OBJECTIVE</b>To optimize the stir-baking with vinegar technology for Curcumae Radix.</p><p><b>METHOD</b>The intrinsic quality (the content of Curcumin) and traditional outward appearance were chosen as indexes. The best technology was determined by orthogonal test L9 (3(4)). The factors of the moistening time, stir-baking temperature and stir-baking time were investigated.</p><p><b>RESULT</b>The optimal technology was as follows: the quantity of vinegar was 10%, the moistening time was 10 min, the stir-baking temperature was 130 degrees C and the stir-baking time was 10 min.</p><p><b>CONCLUSION</b>The optimal stir-baking with vinegar technology for Curcumae Radix is reasonable, which can be used to guide the standardized production of Curcumae Radix stir-baked with vinegar.</p>
Subject(s)
Acetic Acid , Chemistry , Chemistry, Pharmaceutical , Methods , Curcuma , Chemistry , Drugs, Chinese Herbal , ChemistryABSTRACT
AIM:To choose the optimal processing condition for stir-frying Radix et Rhizoma Glycyrrhizae with honey.METHODS:The contents of glycyrrhizic acid and liquiritin and macroscopical identification were selected as indexes according to orthogonal design L_9(3~4),four factors including the proportion of processed honey and water,soaking moistening time,drying temperature,and drying time.RESULTS:Optional processing conditions consisted of using two part processed honey to one part water as mixture,30 min soaring moistening time,oven temperature rose to 130 ℃ and keeping for 20 min.CONCLUSION:The above processing can make the contents of glycyrrhizic acid liquiritin maintaining more 2.33%(RSD 0.43%)and 0.9%(RSD 1.10%),the optimal honey-fried processing technology for Radix et Rhizoma Glycyrrhizae is reasonable.
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<p><b>OBJECTIVE</b>To establish the HPLC fingerprint of the pieces of honey-fried Radix Glycyrrhizae.</p><p><b>METHOD</b>Using the reverse-performance liquid chromatography, method was performed on a Hyperclone ODS C18 column (4.6 mm x 250 mm, 5 microm) and acetonitrile-0.1% phosphoric acid was selected as mobile phase gradient elution were adopted.</p><p><b>RESULT</b>Established HPLC fingerprint of Radix et Rhizoma glycyrrhizae pieces were established, and the results of methodological study met the technical requirements for fingerprinting.</p><p><b>CONCLUSION</b>The HPLC method is stable, accurate, and reliable to provide a scientific basis of quality control standard for the honey-fried Radix et Rhizoma glycyrrhizae.</p>
Subject(s)
Chromatography, High Pressure Liquid , Methods , Food Handling , Reference Standards , Glycyrrhiza , Chemistry , Classification , Honey , Plant Extracts , Quality ControlABSTRACT
AIM:To choose the optimal processing condition for stir-frying Radix et Rhizoma Glycyrrhizae with honey.METHODS:The contents of glycyrrhizic acid and liquiritin and macroscopical identification were selected as indexes according to orthogonal design L9(34),four factors including the proportion of processed honey and water,soaking moistening time,drying temperature,and drying time.RESULTS:Optional processing conditions consisted of using two part processed honey to one part water as mixture,30 min soaring moistening time,oven temperature rose to 130 ?C and keeping for 20 min.CONCLUSION:The above processing can make the contents of glycyrrhizic acid liquiritin maintaining more 2.33%(RSD 0.43%) and 0.9%(RSD 1.10%),the optimal honey-fried processing technology for Radix et Rhizoma Glycyrrhizae is reasonable.