Effects of Processed Temperature And Time on Color and Contents of Six Types of Boswellic Acids in Frankinense / 世界科学技术-中医药现代化

This paper focused on factors which affected on different color of northern and southern region vinegar-processed frankincense.Meanwhile,contents of six main boswellic acids were also determined to elaborate the influence of heat in chemical components.Vinegar-processed frankincense from northern and southern region was collected.And different temperature and time were used in the processing of frankincense to receive the vinegar-processed frankincense samples.The color difference meter was utilized combining with the PCA statistic analysis method.The Zorbax ExtendC18 chromatographic column (4.6 mm × 50 mm,1.8 μm) was used with acetonitrile-0.1％ phosphoric acid as the mobile phase and gradient elution.The velocity of flow was 1 mL· min-1.The detection wavelength was 210 nm and 250 nm.The column temperature was 30℃.The results showed that the color of northern region processed frankincense was yellow or pale brown.And the southern region processed frankincense was pale brown or dark brown.It showed the difference on processed degree.The L* value of the northern processed frankincense was 75.327 to 80.746 and the L* value of southern processed was 44.321 to 49.527.The a* value of the northern processed frankincense was 5.378 to 6.502 and the a* value of southern processed was 9.423 to 9.978.There was no significant difference on b*.There were certain differences on L* and a* among vinegar-processed frankincense with the same surface color.The color parameter results of self-made vinegar-processed frankincense indicated that along with changes of processing temperature and time,the color,L* and a* change.Even frankincense processed for 30 min with mild fire,it will not achieve the color parameter value of the southern region vinegar-processed frankincense.However,after 11 min processing with medium fire,the color can be achieved.The content determination results showed that four contents,including α-boswellic acid,β-boswellic acid,3-acetyl-α-boswellic acid and 3-acetyl-β-boswellic acid were increased.Contents of 11-carbonyl-3-boswellic acid and 3-acetyl-11-carbonyl-β-boswellic were decreased after being processed.The range of increasing or decreasing by medium fire was higher than mild fire.At the same temperature,as the increasing of processing time,the content has an increasing or decreasing tendency.It was concluded that temperature was the main factor influencing the color of vinegar-processed frankincense from northern and southern regions.Different processing degrees also make influence on the contents of chemical compounds.The color parameter value can be used to evaluate the color of processed frankincense.

SIMPP analysis on learning purpose of students / 中华医学教育探索杂志

The clear learning objective is one of the important factors to determine the learning effect of college students. In order to analyze the factors affecting the formation process of college stu-dents' learning objectives, to explore the teaching mode that can be helpful for college students' clear learning objective, under the guidance of the concept of the reform of the teaching system, the SIMPP analysis of the students learning objective in the TCM colleges was carried out. Results showed that the related factors that affected student learning objectives included family factors, school principals and students' subjective factors. Teachers' observing students' learning status carefully, their understanding students' background, income and other social factors, mastering the degree of students' learning spe-cific goals and behavior model, and conducting the targeted and effective inventiveness are to help students clear learning objectives. The results provide the technology and method of operation for col-lege teachers to correctly guide different types of students to establish a clear learning objective.

SIMPP analysis on self-study ability of students / 中华医学教育探索杂志

According to the theory of microscopic system reform in higher education, a total of 927 college students of different majors from Beijing University of Chinese Medicine were investigated by using SIMPP method. It indicated that through promoting the study of self-prepared, learning state and learning effect, students can enhance their learning ability of the admission acceptance. From the perspective of teachers, the students' self-study ability can be fully mobilized using individual person-alized teaching method. Then, the initiative of university education in the teaching and learning can be improved. Ultimately, the efficiency of student learning can be improved.

Study on the extracting method of salviae miltiorrhizae madix et rhizoma in Huoluo-Xiaoling granules / 国际中医中药杂志

Objective To optimize the extraction method of salviae miltiorrhizae madix et rhizoma in Huoluo-Xiaoling granules. Methods According to the contents of Salvianolic acid B and Tanshinone Ⅱ A, the extraction method was established by comparing different solvents (water and 70% ethanol)and extracting modes (compound extraction and single herb extraction). Then orthogonal design was used to determine the optimum extraction method. Results Considering the contents of salvianolic acid B and tanshinone Ⅱ A, 70% ethanol extract was better than water extract and compound extraction was better than single herb extraction.The optimum extraction condition was 70% ethanol in eight times of the herbs weight, extracted for 1h by 3times. Conclusion The extraction method was simple and stable.