ABSTRACT
Atractylodis Rhizoma is a kind of commonly used clinical Chinese medicine （TCM）， which was first recorded in Shennong Bencaojing （《神农本草经》）. At that time， it was called "Zhu"， which is the general name of Atractylodis Rhizoma and Atractylodis Macrocephalae Rhizoma. After Song dynasty， Atractylodis Rhizoma and Atractylodis Macrocephalae Rhizoma were separated. Atractylodis Rhizoma can be divided into Atractylodes lancea and A. chinensis. In history， A. lancea as authentic， that its quality is better than A. chinensis. However， the quality of Atractylodis Rhizoma was evaluated by the index component atractylodin in the 2020 edition of Chinese Pharmacopoeia. The general results showed that the content of atractylodin in A. lancea was low， even failed to meet the specified standard， and its content in A. chinensis was significantly higher than that in A. lancea. The results were inconsistent with the records of ancient books and documents， and the quality theory of "genuine medicine is the best". It could not reflect the quality advantage of genuine Atractylodis Rhizoma， and may even affect the clinical application and development momentum of genuine medicine. In short， the quality standard of TCM should not only conform to the historical experience， but also have the connotation of modern science and technology， which can stand the test of practice. Based on this， the author intends to sort out relevant laws and regulations， sort out the literature related to the authenticity， composition and efficacy of Atractylodis Rhizoma， and analyze the rationality of the current standard of Atractylodis Rhizoma by integrating the relevant records of historical classics and modern research results， so as to provide a basis for the improvement of the quality standard of Atractylodis Rhizoma.
ABSTRACT
Objective: To optimize the processing technology for deep-fried Atractylodis Rhizoma. Methods: Taking the contents of tannin and diarrheal index of mice as the indexes, the affecting factors (stir-frying temperature, stir-frying time, and turning frequency) on the processing technology of deep-fried Atractylodis Rhizoma was investigated by L9(34) orthogonal test and multi-index comprehensive weighted mark method. Results: The best deep-fried technology was as following: the processing temperature was 220-230 ℃, turning frequency was 50 times/min, and stir-frying time was 6 min. Conclusion: The processing technology is stable and feasible, and could lay the foundation for the research on the quality of deep-fried Atractylodis Rhizoma.