ABSTRACT
By reviewing the relevant literature of ancient herbal works and modern codices， this paper sorted out the historical evolution and developmental venation of processing of Notoginseng Radix et Rhizoma. On this basis， the modern research of processed products of Notoginseng Radix et Rhizoma was used as the breakthrough point to analyze the literature in terms of processing technology， chemical composition changes and changes in pharmacological effects before and after processing. According to the research status of processing of Notoginseng Radix et Rhizoma， some existing problems were analyzed in this paper， such as not many ancient processing methods used in modern time， lack of standardized research on processing technology. And saponins， polysaccharides， amino acids， flavonoids and other chemical components in Notoginseng Radix et Rhizoma may change to different degrees before and after processing， which was the main reason for the difference of efficacy before and after processing. However， the current research on the pharmacological effects of Notoginseng Radix et Rhizoma mainly focuses on raw products， resulting in a lack of in-depth research on the transformation mechanism of Notoginseng Radix et Rhizoma in processing difference， and the scientific connotation of "Shengxiao Shubu" has not been clearly elaborated， which is not conducive to the standardized clinical use of drugs. Therefore， it is necessary to further analyze the material basis of Notoginseng Radix et Rhizoma and its processed products， and to explore the change rule of chemical components before and after processing and its correlation with pharmacodynamic activity， so as to clarify the processing mechanism for providing scientific basis for its standardized processing， quality control and clinical rational use.
ABSTRACT
Objective: To investigate the toxicity difference between raw and processed Pinelliae Rhizoma (Banxia in Chinese, BX), the rhizoma of Pinellia ternata, from the view of chemical composition. Methods: Sixteen samples of raw and processed BX were prepared and analyzed by UPLC/Q-TOF-MS/MS. The discrimination (chemical marker)between the two group was investigated by principal component analysis (PCA)and T-test analysis. According to the accurate charge-to-mass ratio, MS/MS fragments, and comparison of corresponding data with the reference or database, the chemical markers were identified preliminarily. Results: Liquiritin, liquiritigenin, and lysophosphatidylcholine (LPC)were identified as the characteristic markers. The reducing of LPC in processed BX was one of the main reasons for detoxification because LPC could induce the inflammatory response; Liquiritin and liquiritigenin showed the anti-inflammatory effect and reduced liver injury, therefore the appearance of them in processed BX was an another reason for detoxification. Conclusion: An approach to explain the mechanisms of reducing the toxicity in medicinal plants by processing was proposed. Moreover, the chemical markers of toxicity could be used to differentiate the raw material from processed herbs for the quality control and safety application in clinical practice.
ABSTRACT
Seis variedades de Amaranto fueron procesadas para dar una harina cruda, una nixtamalizada, una cocida en agua, otra expandida, una malteada y una laminada después de un tratamiento térmico. Los valores analíticos en estas muestras se compararon con los valores en una muestra cruda. Los granos crudos contenían de 14.5 por ciento a 15.1 por ciento de proteína, 5.9 a 6.7 de grasa, y 2.3 por ciento a 3.2 por ciento de cenizas. Las harinas de las variedades de diferentes procesos dieron un contenido de grasa que varía entre 6.4 por ciento - 7.0 por ciento. Las harinas de procesos en seco contenían mas aceite que las de procesos en húmedo (cocida en agua). El aceite de tres variedades y de 4 procesos fue analizado por su contenido de ácidos grasos, dando en promedio 17.85 por ciento de C16:0, 68.1 por ciento de oleico + linoléico, 3.86 por ciento C18:3, 5.1 por ciento de C20:0 y cantidades menores de C20:1 y C22:0. El contenido de escualeno en el aceite de las harinas de los diferentes procesos fue de 7.0-9.6 g/100 g para la harina cruda, de 8.1-12.6 g/100 g para la de cocción húmeda, 9.0-12.7 g/100 g para la nixtamalizada, 10.1-12.8 g/100 g para la expandida, 9.0-11.2 g/100 g para la malteada y 6.0-9.5 g/100 g para la harina laminada.
Six amaranth grain varieties were processed to yield a nixtamalized flour, one cooked in water, one expanded, a malted one and a laminate samples after a thermic treatment. The chemical values of the raw samples contained from 14.5 percent to 15.1 percent protein, 5.9 to 6.7 percent ether extract and from 2.3 percent to 3.2 percent ash on a dry weight basis. The flours from the different processes yield products with a fat content which varied from 6.4 percent to 7.0 percent for the 6 varieties. The flours coming from dry heat processing contained higher oil levels than those flours coming from wet processes. The oil from only 3 varieties and from 4 processes were analyzed from its fatty acid composition. The oil contained on the average 17.85 percent of C16:0, 68.1 percent of stearic, olic and linoleic acids, 3.86 percent of C18:3, 5.1 percent of C20:0 and small amounts of C20:1 and C22:0. The squalene content in the oil of the processed flours varied from 7.0 to 9.6 g/100 g for the raw flour, 8.1 - 12.6 g/100 g for the flour from wet cooking in water, 9.0 -12.7g/100 g for the flour from the nixtamalization process, 10.1-12.8g/100 g for the expanded grain flour, 9.0 to 11.2 g/100 g for the malted flour and 6.0 -9.5 g/100 g for the laminated grain flour. The squalene averages per process showed statistical significant differences.