Correlation Analysis Between Material Basis and Color Characteristics of Polygoni Multiflori Radix Decoction Pieces During Ancient Classical Nine-time Repeating Steaming and Sun-drying Processing / 中国实验方剂学杂志

ObjectiveTo analyze the dynamic changes of the main chemical components and color characteristics of Polygoni Multiflori Radix（PMR） during the process of ancient classical nine-time repeating steaming and sun-drying， and to explore the correlation between the changes. MethodHigh performance liquid chromatography（HPLC） was used to determine the contents of gallic acid， stilbene glycoside， emodin-8-O-β-D-glucoside， physcion-8-O-β-D-glucoside， emodin and physcion in PMR during the process of nine-time repeating steaming and sun-drying， and electronic eye technology was used to objectively characterize the color of PMR during the process. Partial least squares（PLS） was used to analyze the correlation between the content of main components and the color characteristics. ResultDuring the nine-time repeating steaming and sun-drying process of PMR， the content of gallic acid gradually increased with the increase of steaming and sun-drying times， and the contents of other components showed fluctuating changes， with an overall decreasing trend in the contents of stilbene glycoside， emodin-8-O-β-D-glucoside and physcion-8-O-β-D-glucoside， and an overall increasing trend in the contents of emodin and physcion. The results of electronic eye analysis showed that the color of PMR became dark， red and blue in the process of nine-time repeating steaming and sun-drying. The results of hierarchical cluster analysis（HCA） and principal component analysis（PCA） of the contents of six main components and the colors showed that the samples steamed and sun-dried for one to four times could be grouped into one category， the other five categories of samples could be grouped into another category. Gallic acid and stilbene glycoside were significantly correlated with the color indexes of PMR during the process of nine-time repeating steaming and sun-drying. ConclusionThe general changes of material basis and color characteristics of PMR during the process of ancient classical nine-time repeating steaming and sun-drying have certain rules， and the establishment of the correlation model between color and index components can realize the judgment and quality evaluation of processing degree of PMR decoction pieces.

Flavor Characterization of Rhei Radix et Rhizoma Processed with Nine-time Repeating Steaming and Sun-drying Based on Intelligent Sensory Technology / 中国实验方剂学杂志

ObjectiveTo analyze the flavor substances and change rules of Rhei Radix et Rhizoma during the process of nine-time repeating steaming and sun-drying. MethodThe flavor response values of Rhei Radix et Rhizoma samples were obtained by using PEN3 electronic nose system. The data were processed and analyzed by principal component analysis （PCA）， linear discriminant analysis （LDA） and Loadings analysis. ResultRhei Radix et Rhizoma processed with nine-time repeating steaming and sun-drying could be effectively distinguished into two categories as the sixth sample was the turning point. The samples steamed and dried for one to five times could be grouped into one category， the other four samples were obviously distinguished from them. The main flavor components reached the maximum response in the sample processed with six-time repeating steaming and sun-drying， and its response value of inorganic sulfur compounds was about 2.7 times that of the sample processed with one-time repeating steaming and sun-drying. In addition， compared with the raw products， the flavors of Rhei Radix et Rhizoma processed with nine-time repeating steaming and sun-drying and wine stewing changed significantly， and the response value of inorganic sulfur compounds in sample processed with nine-time repeating steaming and sun-drying was about 2.2 times that of raw products. From the perspective of flavor analysis， the response values of inorganic sulfur compounds and nitrogen-oxygen compounds in sample processed with nine-time repeating steaming and sun-drying were higher than those of wine-stewed products， and the two were not completely equivalent. ConclusionElectronic nose technology preliminarily clarifies the dynamic change rules of the flavor of Rhei Radix et Rhizoma during the process of nine-time repeating steaming and sun-drying from the flavor characteristics， and clarifies the difference between products processed with nine-time repeating steaming and sun-drying and wine-stewed products from the odor characteristics， which lays a foundation for revealing the processing principle of Rhei Radix et Rhizoma processed with nine-time repeating steaming and sun-drying.

Stable Quality of Chinese Herbal Pieces and Ensure Clinical Efficacy of Chinese Medicine / 世界科学技术-中医药现代化

This article elaborated the importance of strengthening the Chinese herbal pieces industry management from aspects such as the strengthening of process management, production and marketing integration of herbal pieces, self-discipline of Chinese herbal pieces industry, high price for high quality, scientific research management and construction of laws and regulations. It explored key issues of Chinese herbal pieces from aspects such as industry management, stabilization of herbal pieces quality and clinical efficacy guarantee. It suggested that the industry management of Chinese herbal pieces should be strengthened with stable quality to ensure the clinical efficacy.

Establishing quality assurance system of processed Chinese medicine to ensure clinical effect of traditional Chinese medicine / 中国中药杂志

For the purpose of stabilizing and enhancing the clinical effect, the author suggested that it should develop the key technology of integrated innovation research such as origin producing area processing technology, medicinal parts and energy-saving rapid drying technology, process control technology, quality evaluation key technology, packaging and bar code identification technology to establish the quality assurance system of processed Chinese medicine, which is the key to ensure the clinical effect of traditional Chinese medicine.

Determination of three organic acids in Schisandrae Chinensis Fructus by HPLC / 中国中药杂志

<p><b>OBJECTIVE</b>To establish an HPLC method for determination of three organic acids in Schisandrae Chinensis Fructus.</p><p><b>METHOD</b>The separation was performed on a C18 column with acetonitrile-15 mmol x L(-1) KH2 PO4 (1:99) and methanol-0.5% acetic glacial as the mobile phrase to determine the content of kinic acid, citric acid, and protocatechuic acid.</p><p><b>RESULT</b>Three kinds of organic acid can be detective in different samples, and the average content of the three organic acids were about 18%, among which the citric acid was the highest (18%).</p><p><b>CONCLUSION</b>Since organic acids is an important parts of the material basis in Schisandrae Chinensis Fructus, it is necessary to carry out the pharmacological research associated with the function of Schisandrae Chinensis Fructus. Further, it will provide scientific basis for the drug relevance research between material basis and efficiency, as well as the foundation for the relevance research on the properties and Five Tastes of traditional Chinese medicine.</p>

Analysis of volatile oil in Gardenia jasminoids roasted with ginger juice by GC-MS / 中国中药杂志

<p><b>OBJECTIVE</b>To compare the components and contents of volatile oil in Gardenia jasminoids, Zingiber officinale, G. jasminoids roasted with ginger juice and to provide scientific basis for intrinsic material of G. jasminoids roasted with ginger juice.</p><p><b>METHOD</b>The volatile oil in the three herbal medicines was extracted by steam distillation, the components were analyzed by GC-MS and the contents of the components were calculated by area normalization method.</p><p><b>RESULT</b>The contents of volatile oil in G. jasminoids, Z. officinale, G. jasminoids roasted with ginger juice were 1.0, 2.0, 1.5 microL x g(-1), respectively. A total of 89 components were identified by GC-MS. Although 42, 75 and 77 peaks were separated, only 30, 58 and 67 components were identified accordingly, which accounted 94.1%, 90.52% and 94.38% of the whole volatile oil.</p><p><b>CONCLUSION</b>After being processed with ginger juice, the components and contents of volatile oil in G. jasminoids has been changed obviously.</p>

Speed up to formulate "National processing procedures of prepared slices of Chinese crude drugs", unified the national standards of prepared slices / 中国中药杂志

The prepared slices of Chinese crude drugs are growing important in recent years, and faced with new developments and opportunities. The author analyzed the importance of formulate national processing procedures of prepared slices of Chinese crude drugs combined actual work, proposed the overall objectives and tasks for the formulation, and emphasized to need to correctly deal with several important factors during the process of formulate "National processing procedures of prepared slices of Chinese crude drugs", unified the national standards of prepared slices, solved the real problems that the prepared slices of Chinese crude drugs industry faced.

Glycosides of roasted seeds of Cassia obtusifolia / 中国中药杂志

<p><b>OBJECTIVE</b>To study the chemical constituents of the roasted seeds of Cassia obtusifolia, and to illuminate the change of its effective components before and after being roasted.</p><p><b>METHOD</b>The compounds were isolated and repeatedly purified by macroporous resin, silica gel column chromatography. Their structures were elucidated by physical and chemical properties and NMR data.</p><p><b>RESULT</b>Three components were obtained from ethanol extract, and the structures were identified as nor-rubrofusarin-6-O-beta-D-(6'-O-acetyl) -glucopyranoside (1), 1-desmethyl- aurantio-obtusin-2-O-beta-D-glucopyranoside (2), obtusin (3).</p><p><b>CONCLUSION</b>Compounds 1 and 2 were isolated from the roasted seeds of C. obtusifolia for the first time, and compound 1 was a new compound.</p>

HPLC fingerprints of processed products from Sinapis alba / 中国中药杂志

<p><b>OBJECTIVE</b>To establish the HPLC fingerprint method and compare the changes of chemical compositions of the processed products from Sinapis alba.</p><p><b>METHOD</b>The procedure of HPLC analysis was performed on a agilent TC-C18 (2) column at 35 degrees C with the acetonitrile -0.1% phosphoric acid in gradient elution as the mobile phase. The detection wavelength was set at 254 nm, and the flow rate was 1.0 mL x min(-1). The similarity evaluation system for chromatographic fingerprint of traditional Chinese medicine (Version 2004 A) was applied to analyze the similarity.</p><p><b>RESULT</b>The average similarities among the processed products were over 0.96, the standard HPLC fingerprint and five main chromatographic peaks with the isolated compounds was obtained and identified.</p><p><b>CONCLUSION</b>The established methods with two solvents are suitable for the HPLC fingerprints determination which elementary elucidate the scientific intensions of breaking the enzyme for glycosides.</p>

Comparison of gallic acid and catechin contents in five processed products of Rheum palametum / 中国中药杂志

<p><b>OBJECTIVE</b>To establish a HPLC method for the determination of gallic acid and catechin in Rheum palametum and to study the changes of gallic acid and catechin content in R. palametum during processing.</p><p><b>METHOD</b>The contents of gallic acid and catechin were determined simultaneously by HPLC on the Zorbax Eclipse XDB-C18 (4.6 mm x 250 mm, 5 microm) column at 30 degrees C with gradient elution. The flow rate was 0.9 mL x min(-1) and the detecting wave-length was 277 nm.</p><p><b>RESULT</b>There were obvious differences in contents of gallic acid and catechin between the crude herbal material and other four kinds of processed products of R. palametum. Compared to crude herbal material, the contents of gallic acid increased evidently increased in the five processed pieces, up to 139. 3% in the processed piece of braising with liquor. The contents of catechin were similar to gallic acid in the pieces of vinegar and the liquor sauted, but nearly not founded in the braising with liquor and the charring products.</p><p><b>CONCLUSION</b>The different processing methods have certain effect on the content of gallic acid and catechin in R. palametum.</p>

Determination of two stilbene glycoside in five processed products of Rheum palamatum / 中国中药杂志

<p><b>OBJECTIVE</b>To compare of the contents of two stilbene glycoside in five processed products of Rheum palamatum.</p><p><b>METHOD</b>The contents of trans-3, 5, 4'-trihydroxystilbene-4'-O-beta-D-glucopyranoside (a) and trans-3, 5, 4'-trihydroxystilbene-4'-Obeta-D-(6"-O-galloyl)-glucopyranoside (b) were determined by HPLC analysis at 35 degrees C with methanol-1% acetic acid as mobile phase, the wavelengths were set at 280, 300 nm, the flow rate was 1.0 mL x min(-1).</p><p><b>RESULT</b>The two components could be detected in five processed products, and their contents were more close in the no-parched pieces, the vinegar roasts pieces and the wine roast pieces. However, the contents reduced significantly in other two kinds of pieces which were lower than 80 percent of no-parched pieces.</p><p><b>CONCLUSION</b>High temperature may result in a significant reduction on glycoside in the pieces of rhubarb, and we have received similar results from determination of other glycoside compounds. Further analysis and comparison with the content of their corresponding aglycones, can provide a scientific basis to explain the variation of the material basis in the processed products of rhubarb.</p>

Variety regulation of aloe-emodin-3-CH2-O-beta-D-glucopyranoside and emodin-8-O-beta-D-glucopyranoside in five processed pieces from Rheum palmatum / 中国中药杂志

<p><b>OBJECTIVE</b>To compare the contents of two another anthraquinone-O-glucosides in five different processed products from Rheum palmatum.</p><p><b>METHOD</b>Aloe-emodin-3-CH2-O-beta-D-glucopyranoside and emodin-8-O-beta-D-glucopyranoside were determined simultaneously by HPLC on an Agilent TC-C18 (2) column at 35 degrees C with the tetrahydrofuran-1% glacial acetic acid (25:75). The detection wavelength was set at 410 nm and the flow rate was 0.9 mL x min(-1).</p><p><b>RESULT</b>The calibration curves for two components were linear within the range of 0.0090-0.2704 microg (r = 0.9996), 0.0396-1.188 microg (r = 0.9996), and the average recoveries were 97.85%, 97.19% respectively.</p><p><b>CONCLUSION</b>The results showed the remarkable variation regulations among the five different processed pieces. The contents of the crude pieces and the pieces roasted vinegar were almost the same, while the pieces roasted with millet wine were a little higher than that of the crude pieces, and the contents at the two components in prepared pieces and charring pieces evidently reduced.</p>

Effect of Chuanxiong Fangfeng Baizhi prescription on isolated rabbit basilar artery / 中国中药杂志

<p><b>OBJECTIVE</b>To observe the effect of the main constituents and its combination from Chuanxiong Fangfeng Baizhi prescription on isolated rabbit basilar artery.</p><p><b>METHOD</b>The isolated rabbit basilar artery rings were treated with 5 mmol x L(-1) KCl and 5-HT 2.4 x 10(-8) mol x L(-1), and by measuring the tension of basilar artery rings, the effect of the main constituents and its combination from Chunxiong Fangfeng Baizhi Prescription on vascular activity was observed.</p><p><b>RESULT</b>Under pre-contractions of KCl 45 mmol x L(-1), ligustilide, ferulic acid, imperatorin and two constituent's combination have the vasodilatation effect on rabbit basilar artery rings white prim-o-glucosylcimifugin and 4'-O-beta-D-glucosyl-5-o-methylvisamminol have no same action. The EC50 sequence is P2 < imperatorin < ligustilide < P1 (P < 0.05). And the same vasodilatation effect on rabbit isolated basilar artery rings evoked by 5-HT 2.4 x 10(-8) mol x L(-1) was found for two constituents' combination.</p><p><b>CONCLUSION</b>Except prim-o-glucosylcimifugin and 4'-O-beta-D-glucosyl-5-o-methylvisamminol, all samples have the vasodilatation effect on rabbit isolated basilar artery rings evoked by KCl and 5-HT, the vasodilatation effect of constituent's combination were better than any single constituent.</p>

Identification and comparison of constituents in HPLC fingerprint of five Chinese herbal pieces from Rheum palamatum / 中国中药杂志

<p><b>OBJECTIVE</b>To identificate and compare constituents in the HPLC fingerprint of five Chinese herbal pieces from Radix et Rhizoma Rhei.</p><p><b>METHOD</b>HPLC analysis was carried out with methyl alcohol 1% glacial acetic acid as gradient elution, changes in five Chinese herbal pieces and medicinal material under 280 nm and 430 nm were compared.</p><p><b>RESULT</b>HPLC fingerprints of the no-parched pieces, the liquor and the vinegar roasts pieces were similar, 24 peaks were identified under 280 nm 19 or 22 peaks could be indicated in the braising with liquor and the charring respectively. Under 430 nm, 8 peaks were identified except the braising with liquor.</p><p><b>CONCLUSION</b>HPLC fingerprints of the no-parched pieces, the liquor and the vinegar roasts pieces are similar while the changes on chemical composition and the content in braising with liquor and the charring are remarkable.</p>

Comparison on the HPLC fingerprint of Cassia obtusifolia between the raw and roasted seeds / 中国中药杂志

<p><b>OBJECTIVE</b>To establish HPLC fingerprint for the identification of Cassia obtusifolia and compare chemical constituents of the raw and roasted seeds of C. obtusifolia.</p><p><b>METHOD</b>Chromatographic fingerprint of C. obtusifolia was investigated by RP-HPLC and the gradient elution mode was applied to chromatographic separation. Data were analyzed by fingerprint similarity evaluation software to compare the similarity of the samples for identifying the main chromatographic peaks furthermore.</p><p><b>RESULT</b>Having compared the HPLC fingerprint of the raw and roasted seeds of C. obtusifolia were compared preliminarily, and 12 main chromatographic peaks were identified.</p><p><b>CONCLUSION</b>HPLC method can be used in quality control and identification of the raw and roasted seeds of C. obtusifolia.</p>

Studies on chemical constituents from roots of Peucedanum praeruptorum III / 中国中药杂志

<p><b>OBJECTIVE</b>To study the chemical constituents in roots of Peucedanum praeruptorum.</p><p><b>METHOD</b>The constituents were isolated by column chromatography on silica gel and ODS, and identified by spectroscopic methods.</p><p><b>RESULT</b>Seven compounds, alpha-D-glucopyranose-1-hexadecanoate (1), D-mannitol monohexadecanoate (2), adenosine (3), butyric acid (4), eleutheroside B, (5), apiosylskimmin (6), and mannitol (7) were isolated and identified.</p><p><b>CONCLUSION</b>Compounds 1-5 were isolated from this plant for the first time.</p>

Comparson study of two types of constituents in seeds of Cassia obtusifolia before and after roasted / 中国中药杂志

<p><b>OBJECTIVE</b>To establish methods of RP-HPLC respectively for content-determination of two types of constituents in the Cassia obtusifolia respectively, and tp determine the constituents between the raw and roasted seeds of C. obtusifolia in order to distinguish the difference of those seeds.</p><p><b>METHOD</b>HPLC systems consisted of Alltima C18 (4.6 mm x 150 mm, 5 microm), column temperature at 30 degrees C, flow rate of 1.0 mL x min(-1). Two different mobile phases and detection wavelengths: I , ACN-THF-0.1% H3 PO4 (17 : 3:80), 278 nm; II , MeOH-0.1% H3PO4 (79:21), 254 nm. Analyzed and compared the content of the two types of constituents between the raw and roasted seeds of C. obtusifolia.</p><p><b>RESULT</b>The calibrate curves of 5 constituents were linear (r > 0.999 7). The precision and repeatability were perfect (RSD < 1.6%, 1.8%). The samples were stabile during 24 h.</p><p><b>CONCLUSION</b>The study provide a better universal reference for evaluating and controlling the quality of C. obtusifolia pieces.</p>

Contents of diterpenoid pigments in didifferent parts of fruit from Gardenia jasminoides / 中国中药杂志

<p><b>OBJECTIVE</b>To compare the contents of diterpenoid pigments among the fruit, seed, and pericarp from Gardenia jasminoides.</p><p><b>METHOD</b>The separation of Crocin 1, Crocin 2, Crocin 3 were carried out simultaneously on a Kromasil C18 column at 35 degrees C with the methanol-acetonitrile-0.3% formic acid anhydrous in gradient elution as the mobile phrases. The detection wavelength was set at 440 nm and the flow rate was 1.0 mL x min(-1).</p><p><b>RESULT</b>The obtained linearity of the three components was better over 0.999 5 and the average recoveries were 97.50%, 98.76%, 97.67%, respectively. The results exhibited the remarkable variation among the different parts of the fruit.</p><p><b>CONCLUSION</b>The contents of three constituents in seed were higher than in pericarp.</p>

Simultaneous determination of two anthraquinone-O-glucosides in five processed pieces from Rheum palamatum / 中国中药杂志

<p><b>OBJECTIVE</b>To compare the contents of two anthraquinone-O-glucosides in five different processed products from Rheum palamatum.</p><p><b>METHOD</b>The content of aleo-emodin-8-O-beta-D-glucoside, rhein-8-O-beta-D-glucoside were determined simultaneously by HPLC on a agilent TC-C18 (2) column at 35 degrees C with the mobile phase of acetonitrile-1% glacial acetic acid (20: 80). The detection wavelength was set at 410 nm and the flow rate was 1.0 mL x min(-1).</p><p><b>RESULT</b>The calibration curves for two components were linear within the range of 0.017 44-0.348 8 microg (r = 0.999 8, n = 5), 0.084-1.686 microg (r = 0.999 9, n = 5), and the average recoveries were 97.82%, 97.87%, respectively.</p><p><b>CONCLUSION</b>The results showed that there were remarkable variation of the two kinds of glucosides contentsamong the five different processed pieces. The contents of the crude pieces, pieces roasted with millet wine and pieces roasted with vinegar were almost the same, while the prepared pieces and charring pieces had evidently reduced contents. The are certain regularity in the variation.</p>

Studies on chemical constituents of roasted seeds of Cassia obtusifolia / 中国中药杂志

<p><b>OBJECTIVE</b>To investigate the chemical constituents of the roasted seeds of Cassia obtusifolia to illuminate the change of its effective components before and after roasted.</p><p><b>METHOD</b>Compounds were separated by silica gel chromatography, and their structures were evaluated by spectral analysis and chemical evidence.</p><p><b>RESULT</b>Seven compounds were isolated from the ethanol extract. Their structures were identified as chrysophanol (1), physcion (2), 8-methoxylchrysophanol (3), beta-sitosterol (4), emodin (5), obtusin (6) and obtusifolin-2-O-beta-D-(6'-O-acetyl) glucopyranside (7).</p><p><b>CONCLUSION</b>Compounds 1-7 were isolated from the roasted seeds of C. obtusifolia for the first time, and compound 7 was a new compound.</p>