ABSTRACT
Objective: To investigate the new processing method of Arisaema Amurense Maxim. Methods: Referring to hot and and tingle taste, we have screened out the best condition in processing Arisaema Amurense Maxim. by testing in orthogonal designs, and compared stimulation, extractives and UV of different samples. Results: The new processing method can save half slum according to Ch P. the stimulation of the two samples processed by Ch P & by new method is similar; the water soluble and ethanol soluble extractives and UV of processed samples by new method is better than that by Pharmacopoeia of PR. China. Conclusion: The new method screened out by testing in orthogonal design, can not only eliminate hot and tingle taste, reduce the lose of effective component, but also save a lot of slum.
ABSTRACT
Objective: To investigate the effects of different processing methods(steeping, boiling) and different adjuvants(alum, ginger, bile) on contents of amino acid and part of inorganic elements in Arisaema amurense Maxim.. Methods: The amino acid was determined by HPLC, and the inorganic elements were determined by AAS. Results: The total content of amino acid was the highest in raw Arisaema amurense Maxim. and the lowest in Arisaema amurense Maxim. processed with bile, wherease it was similar to other processed samples. The inorganic element content changed after it was processed. Conclusion: The long rinse is the key factor of losing amino acid in Arisaema amurense Maxim. after being processed. The content of inorganic element in adjuvants is the key factor of their content changes in Arisaema amurense Maxim. after it is processed.
ABSTRACT
Objective: To investigate the effects of different processing methods (steeping, boiling) and different adjuvants (alum, ginger, bile) on toxicity and adverse effect of Arisaema Amurense Maxim. Methods: The determinations of toxicity and adverse effect were performed by tasting of hot and tingle, test of stimulating rabbit eyes and acute toxicity test. Results: The product processed by alum is better than that by ginger in eliminating hot and tingle taste. The product processed by heating is better than that without heating. The test result of stimulating rabbit eyes is similar to that of hot and tingle taste. The result of acute toxicity test indicates that the toxicity of Arisaema Amurense Maxim is low. Conclusions: It is scientific that Arisaema Amurense Maxim. is mostly processed by alum and heat. The clinical application of Arisaema Amurense Maxim. has a certain safety.