ABSTRACT
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.
ABSTRACT
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.
ABSTRACT
OBJECTIVE:To establish a preparative separation method for euphol reference substance in Euphorbia pekinensis. METHODS:Parts of petroleum ether extraction from E. pekinensis ethanol extract were separated by silica gel column chromatogra-phy with petroleum ether-ethyl acetate(95∶5-70∶30,V/V)by gradient elution. The enriched fractions of euphol were collected. With the methanol repeated recrystallization,nuclear magnetic resonance spectroscopy(NMR)method,mass spectrometry(MS)meth-od and other spectroscopic methods were used to identify the chemical structures,and thin layer chromatography (TLC),UV, HPLC-UV,HPLC-MS were combined to detect the mass fraction. RESULTS:The mass fraction of euphol reference substance sepa-rated from E. pekinensis was>99%. CONCLUSIONS:The reference substance of euphol acquired by this method meet the relative requirements of the chemical reference substance in the content dertermination of TCM new drug quality standard. It provides chemi-cal reference substance for the quality control of E. pekinensis and prescription preparations containing E. pekinensis and the basic research of effective substances.
ABSTRACT
<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>