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OBJECTIVE To analyze the research status and hotspots of wine processing of Chinese medicine， and to provide reference for its related research. METHODS Related literature about wine processing research in Chinese medicine was retrieved from CNKI and Web of Science （WOS）. VOSviewer 1.6.18 and CiteSpace 6.1.1R2 software were used to visualize the core authors， research institutions， keywords， and other contents. RESULTS A total of 962 Chinese literature and 57 English literature were included in the study. In total， the trend in the amount of Chinese and English literature was on the rise during 2000-2022. The analysis of the authors showed that ZHANG Xuelan and CAI Baochang had the most publications in Chinese and English literature. Research institutions were mainly Chinese medicine universities， and Chengdu University of Chinese Medicine and Nanjing University of Chinese Medicine were the research institutions with the largest number of Chinese and English literature published. The analysis of keywords in Chinese and English literature showed that the wine-processing research of Chinese medicine mainly focused on wine-processed varieties， chemical constituents， wine-processed process， and quality standards. Response surface method， chroma value， metabolomics， and action mechanism had become current research hotspots. CONCLUSIONS The related research of wine processing for Chinese medicine is still in the development period. In the future， the response surface method to optimize the wine-processed process and the combination of metabolomics with related technologies of other omics to reveal the pharmacodynamic mechanism of wine processing for Chinese medicine is still the future development trend. In the future， cooperation between institutions should be further strengthened， and research on the use of excipients and alcohol should be strengthened. Modern analytical methods should be utilized to enhance the efficiency of wine processing for Chinese medicine， thereby promoting the modernization and internationalization of wine processing for Chinese medicine.
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This study aims to optimize the parameters for stir-frying of Kansui Radix with vinegar based on the conversion of representative toxic diterpenes, which is expected to serve as a reference for the standardized production of Kansui Radix stir-fried with vinegar. To be specific, the toxic components [3-O-(2'E,4'Z-decadienoyl)-20-O-acetylingenol(3-O-EZ), kansuiphorin C(KPC)] in Kansui Radix and the products(ingenol, 20-deoxyingenol) after the stir-frying with vinegar were selected. The toxicity to intestine and water-draining activity were evaluated with NCM460(normal human colon mucosal epithelial cell line) and HT-29(a human colorectal adenocarcinoma cell line). An HPLC method was then developed to assess the conversion of toxic components. On this basis, temperature, time, and amount of vinegar for the processing of Kansui Radix were optimized with the Box-Behnken design and the content of ingenol and 20-deoxyingenol as evaluation index. The results showed that after the stir-frying of Kansui Radix with vinegar, 3-O-EZ and KPC were first converted to monoester 3-O-(2'E,4'Z-decadienoyl)ingenol(3-EZ) and 5-O-benzoyl-20-deoxyingenol(5-O-Ben) and finally to almost non-toxic ingenol and 20-deoxyingenol, respectively. Meanwhile, the water-draining activity was retained. Six compounds had a good linear relationship with the peak area in the corresponding concentration ranges(R~2≥0.999 8), and the average recovery fell in the range of 98.20%-102.3%(RSD≤2.4%). The content of representative diterpenes and intermediate products was 14.78%-24.67% lower in the Kansui Radix stir-fried with vinegar than in the Kansui Radix, while the content of the conversed products was 14.37%-71.37% higher. Among the process parameters, temperature had significant influence on the total content of products, followed by time. The optimal parameters were 210 ℃, 15 min, and 30% vinegar. The relative error between the experimental results and the predicted values was 1.68%, indicating that the process was stable and reproducible. The strategy of screening optimal parameters for stir-frying of Kansui Radix with vinegar based on the transformation of toxic components can help improve the production stability, reduce the toxicity, and ensure the efficacy of Kansui Radix stir-fried with vinegar, which can serve as a reference for the process optimization of similar toxic Chinese medicinals.
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Humans , Acetic Acid , Euphorbia , HT29 CellsABSTRACT
O BJECTIVE To optimize stir-frying with saltwater technology of Citrus reticulata . METHODS Taking the contents of limonin ，nomilin and obacunone ，color difference value and free radical scavenging rate of 1，1-diphenyl-2-trinitrophenyl hydrazine （DPPH） as the indexes ，the entropy weight method was used for comprehensive evaluation. The stir-frying with saltwater technology of C. reticulata was optimized by central composite design-response surface method by using water-salt ratio ，stewing time，frying temperature and frying time as factors. RESULTS The optimal stir-frying with saltwater technology of C. reticulata included water-salt ratio of 8 ∶ 1（mL/g），stewing time of 22 min，frying time of 9 min and frying temperature of 158 ℃. After three times of validation tests ，the average comprehensive score of the optimized technology was 92.35（RSD＝2.19％），and its relative error with the predicted value （93.25）was 1.10％. CONCLUSIONS The optimal stir-frying with saltwater technology is stable and feasible.
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This study aims to investigate the detoxification effects of different processing methods on the cardiotoxicity induced by radix Tripterygium wilfordii, and preliminarily explore the detoxification mechanism via the nuclear factor E2-related factor 2(Nrf2)/heme oxygenase 1(HO-1) pathway. The raw and processed products [stir-fried product, product stir-fried with Lysimachiae Herba(JQC), product stir-fried with Phaseoli Radiati Semen(LD), product stir-fried with Paeoniae Radix Alba(BS), product stir-fried with Glycyrrhizae Radix et Rhizoma(GC), and product stir-fried with vinegar(CZ)] of radix T. wilfordii were administrated to mice by gavage at a dose of 2 g·kg~(-1)(based on crude drugs) for 28 days. Twenty-four hours after the last administration, we measured the serum biochemical indexes of mice to evaluate the detoxification effect. Furthermore, we determined the expression of key proteins of Nrf2/HO-1 pathway in mouse heart tissue by Western blot and some oxidation/antioxidation-related indexes by corresponding kits to explore the detoxification mechanism. The administration of the raw product elevated the levels of serum creatine kinase, lactate dehydrogenase, and malondialdehyde, a product of cardiac lipid peroxidation(P<0.01), down-regulated the protein levels of Nrf2 and HO-1(P<0.01), and reduced the levels of total superoxide dismutase, glutathione, glutathione peroxidase, and glutathione S-transferase(P<0.01). However, after the administration of the products stir-fried with JQC, LD, BS, GC, and CZ, the abnormalities of the above indexes induced by the raw product were recovered(P<0.05 or P<0.01). In particular, the product stir-fried with JQC showed the best performance. Taken all together, the cardiotoxicity induced by radix T. wilfordii could be attenuated by stir-frying with JQC, LD, BS, GC, and CZ, and the stir-frying with JQC showed the best detoxification effect. The mechanism might be associated with the cardiac antioxidant defense and oxidative damage mitigation mediated by the up-regulated Nrf2.
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Animals , Mice , Antioxidants/pharmacology , Cardiotoxicity , NF-E2-Related Factor 2/metabolism , Oxidative Stress , TripterygiumABSTRACT
OBJECTIVE To compar e the volatile components of Cuscuta chinensis and its processed products ，and to conduct principal component analysis （PCA）. METHODS The volatile components of C. chinensis ，C. chinensis stir-frying with saltwater ， C. chinensis stir-frying with wine were identified by headspace solid phase microextraction combined with gas chromatography- mass spectrometry. The relative percentage of each component was calculated by area normalization method. The PCA was conducted by using SPSS 21.0 software. RESULTS A total of 117 compounds were identified from C. chinensis ，C. chinensis stir-frying with saltwater and C. chinensis stir-frying with wine ，of which 68 compounds were identified from C. chinensis （relative percentage of 92.41％），such as phytone ，2-methoxy-3-（2-propenl）phenol，n-pentadecane，β-caryophyllene. Sixty compounds （relative percentage of 89.41％） were identified from C. chinensis stir-frying with saltwater ，such as maltol ，2，3-dihydro- benzofuran，4-vinyl-2-methoxyphenol. Fifty-eight compounds （relative percentage of 87.02％）were identified from C. chinensis stir-frying with wine ，such as phenylethanol ，β-caryophyllene，macrocarehe D. There were 24 common components in the three ， and relative percentage of them were 38.56％，30.61％，33.07％，respectively. After processing ，there were 49 new components ， such as furfural ，n-hexanoic acid ，caryophyllene oxide. The results of PCA showed that the cumulative contribution rate of the former two principal components was 100％ ；comprehensive score of volatile components of C. chinensis was the highest ， followed by C. chinensis stir-frying with wine and C. chinensis stir-frying with saltwater. CONCLUSIONS The quality of volatile components in C. chinensis is good ；the volatile components in processed products are more than those in C. chinensis .
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ObjectiveTaking Chuanxiong Chatiaosan prescription as the carrier， by comparing the differences of volatile components in Chuanxiong Rhizoma with single decoction pieces and compatible prescription of different decoction pieces， the differences of material basic connotation of different formulations of Chuanxiong Chatiaosan were revealed from the aspects of processing （raw and wine-processed products）， compound compatibility and dosage form （powder and decoction）. MethodThe volatile oil was extracted from different decoction pieces of Chuanxiong Rhizoma， Chuanxiong Chatiaosan and its decoction with different decoction pieces of Chuanxiong Rhizoma by steam distillation， the main components and their relative contents were identified by gas chromatography-mass spectrometry （GC-MS）. ResultA total of 25 volatile components were identified from different processed products of Chuanxiong Rhizoma， including 11 monoterpenoids， 4 phenols， 3 sesquiterpenoids， 3 phthalides， 2 ketones and 2 olefins， the contents of α-pinene， β-pinene， 3-butylphthalide and others increased after the raw products was processed with wine. A total of 85 constituents were identified from Chuanxiong Chatiaosan with different decoction pieces， including 31 monoterpenoids， 23 sesquiterpenoids， 5 alcohols， 5 aldehydes， 4 phenols， 4 phthalides， 3 ethers， 3 ketones， 1 olefin， 1 organic acid， 2 esters and 3 other compounds. A total of 22 components， including 9 sesquiterpenoids， 3 phthalides， 2 phenols， 6 monoterpenoids， 1 aldehyde and 1 alkane， were identified from the decoction of Chuanxiong Chatiaosan with different processed products. ConclusionThere was no significant difference in the composition between raw products and wine-processed products of Chuanxiong Rhizoma either in single decoction pieces or in compatibility prescription， but the relative content changed to some extent， and the wine-processed products was the most obvious. There was a great difference in the composition of volatile components between the Chuanxiong Chatiaosan and its decoction. The volatile components， such as isopulegol， isocalamendiol and safrole， were not found in the decoction. Components in Chuanxiong Rhizoma processed with wine will change with the addition of yellow rice wine， and volatile components can reflect the difference between decoction pieces and prescriptions of the wine-processed products.
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OBJECTIVE：To compare the chemical components in Sinapis alba before and after stir-frying. METHODS ： UPLC-Q-Exactive Obitrap MS was adopted to analyze chemical constituents of S. alba before and after stir-frying. The determination was performed on Waters CORTECS T 3 column with mobile phase consisted of methanol- 0.1％ formic acid solution （gradient elution ）at the flow rate of 0.25 mL/min. The column temperature was 30 ℃ and the sample size was 2 μL. High resolution MS adopted heating electrospray electron source ，positive ion scanning mode ，scanning range m/z 120-1 000. The chemical constituents of S. alba before and after stir-frying were identified by Compound Discover 3.2 software combined with relevant database ，and the content changes of chemical constituents were analyzed by using peak area. Chemometrics analysis was performed for the content changes of chemical constituents using peak area as variable. RESULTS ：A total of 54 chemical components were identified in S. alba ，mainly fatty acids （represented by erucic acid ），alkaloids（represented by sinapine ）， flavonoids. After stir-frying ，the contents of 19 chemical components changed significantly ，of which the contents of 10 components decreased significantly and those of 9 components increased significantly （P＜0.05）. Principal component analysis and orthogonal partial least squares discriminant analysis could clearly distinguish S. alba from stir-fried S. alba . CONCLUSIONS ：The contents of some chemical components of S. alba change significantly after stir-frying ，which may be one of the important reasons for the change of efficacy after stir-frying.
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Objective: To investigate the effects of processing and compatibility of ginger for the treatment of cold asthma rats at the metabolomics level by gas chromatography-mass spectrometry (GC-MS). Methods: The rats of cold asthma were established by ovalbumin (OVA) + ice water bath. The rats divided randomly into the control group, model group, Linggan Wuwei (fresh/dry/stir- frying) Jiangxin Decoction group and the positive drug Guilong Kechuanning group. The pathological changes of lung tissue were observed by HE staining; The inflammatory cell count in BALF and the content of IgE, IL-4 and IFN-γ in serum were determined. GC-MS was used to conduct the non-targeted metabolomics study to search the serum and urine related differential metabolites in rats with cold asthma, and MetaboAnalyst was used to construct related metabolic pathways. Results: The results showed that Linggan Wuwei (fresh/dry/stir-frying) Jiangxin Decoction improved the pathological changes of rat lung tissue, significantly reduced the BALF inflammatory cell count in BALF and IgE and IL-4 levels in serum, and increased IFN-γ levels. Compared with the control group, 37 differential metabolites (15 in serum and 22 in urine) were screened in cold asthma rats. And seven metabolic pathways involving energy metabolism, oxidative stress may be associated with cold asthma by Metaboanalysis pathway analysis. The overall metabolic profile of the cold asthma rats with the intervention of Linggan Wuwei (fresh/dry/stir-frying) Jiangxin Decoction tended to normal levels. The effect of Linggan Wuwei (dry) Jiangxin Decoction on cold asthma was better than Linggan Wuwei (fresh/stir-frying) Jiangxin Decoction. Conclusion: It is more reasonable to process ginger into dried ginger in Linggan Wuwei Jiangxin Decoction against cold asthma. Ginger processing-compatibility may play a therapeutic role in cold asthma rats by regulating energy metabolism and oxidative stress.
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Objective: To study the structural transformation pathway of indaconitine in stir-frying with sand process and compare the toxicity of indaconitine with its processing products. Methods: Using high performance liquid chromatography to screen out the temperature and time parameters of the structural transformation of indaconitine. The processing products were separated by column chromatography and identified by NMR and MS. The cardiotoxicity test was chosen to compare the toxicity of indaconitine with its processing products. Results: Indaconitine was converted into mithaconitine when it was heated at 160-180 ℃ for 10-30 min. With a dose of 0.06 mg/kg, indaconitine could induce ventricular arrhythmia in rats, such as ventricular premature beat, ventricular tachycardia. However, mithaconitine had no arrhythmogenic effect at the same dosage. Conclusion: The structural transformation pathway of indaconitine has been defined: deacetylating at C-8 position, generating 14-benzoylpseudaconine, and converting benzoylpseudaconine into mithaconitine by dehydration reaction at C-8 and C-15 position. Compared with indaconitine, the toxicity of mithaconitine was reduced.
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Objective::To study on the content change and transformation rule of eight main characteristic components in stir-frying process of Glycyrrhizae Radix et Rhizoma. Method::The contents of liquiritin apioside, liquiritin, isoliquiritin apioside, isoliquiritin, liquiritigenin, isoliquiritigenin, glycyrrhizic acid and glycyrrhetinic acid in Glycyrrhizae Radix et Rhizoma were determined simultaneously by HPLC. The chromatographic conditions were Waters Symmetry® C18 column (4.6 mm×250 mm, 5 μm), and the mobile phase of acetonitrile (A)-0.05%phosphoric acid solution (B) for gradient elution (0-9 min, 19%-25%A; 9-18 min, 25%-34%A; 18-38 min, 34%-51%A; 38-58 min, 51%-89%A), the flow rate of 1 mL·min-1, the detection wavelengths at 320 nm (0-16 min), 276 nm (16-25 min), 370 nm (25-28 min), 254 nm (28-58 min), the injection volume of 10 μL and the column temperature at 30 ℃. Result::After stir-frying, the total content of three components with dihydroflavone as mother nucleus was decreased, while the total content of three components with chalcone as mother nucleus showed an upward trend, the content change of glycyrrhizic acid was not obvious, but glycyrrhetinic acid content showed a slight upward trend. When the monomer heating temperature reached 130 ℃, dihydroflavones and chalcones could be isomerized with each other, and with the increase of temperature, the isomerization became more obvious. When the heating temperature rose to 180 ℃ (isoliquiritin apioside was 130 ℃), in addition to the isomerization, the glucosidic bond of flavonoid glycosides began to break and gradually transformed into the corresponding secondary glycosides or aglycones. Glucosidic bond of glycyrrhizic acid could also be broken to form glycyrrhetinic acid, which was detected at 150 ℃. Conclusion::The change of chemical composition is complex during stir-frying process of Glycyrrhizae Radix et Rhizoma, in addition to the isomerization and glucosidic bonds breaking observed in this experiment, there may be other complex reactions. The content of one compound in the herb is affected by many factors during its processing, such as the time and temperature of frying, the stability of the compound itself and so on.
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Objective: To rapidly analyze chemical compositions in raw products and stir-fried products of Gardeniae Fructus,and determine the pharmacodynamic material basis of Gardeniae Fructus Praeparatus. Method: Liquid chromatography-ion trap-time-of-flight-mass spectrometry(LCMS-IT-TOF) was performed on ACQUITY UPLC HSS T3 column(2.1 mm×100 mm,1.8 μm),mobile phase was 0.005%formic acid aqueous solution(A)-acetonitrile(B) for gradient elution(0-5 min,10%-15%B;5-8 min,15%B;8-18 min,15%-95%B;18-20 min,95%B;20-22 min,95%-10%B;22-25 min,10%B),the column temperature was 30℃ and the flow rate was 0.4 mL·min-1,volume of sample injection was 2 μL;electrospray ionization(ESI) was applied for mass spectrometric analysis under positive and negative ion mode,the scanning ranges were m/z 100-1 000.The ion peaks were identified by comparison of control substances,mass spectrometry data analysis and literature references.The peak areas of some ion peaks before and after processing were compared,the changes of chemical compositions in Gardeniae Fructus after processing were investigated. Result: Based on the mass spectral data information and references,a total of 38 compounds were identified,no new compounds were produced after processing.The ion peak areas of main compounds were investigated during the stir-frying processing,the contents of geniposide,genipin-1-β-D-gentiobioside,shanzhiside,chlorogenic acid and crocin in Gardeniae Fructus Praeparatus were decreased;the contents of geniposidic acid and crocetin were increased. Conclusion: The method can rapidly and accurately identify the chemical constituents in Gardeniae Fructus Praeparatus.The changes of iridoids and crocins in Gardeniae Fructus during the stir-frying process may be related to hemostatic activity and protection of cardiovascular and cerebrovascular.
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Objective To establish a content determination method for 7 components of water decoction of compatibility of Crataegi Fructus and Rhei Radix et Rhizoma before and after stir-frying with wine; To provide a reference for the clinical compatibility of Rhei Radix et Rhizoma and Crataegi Fructus. Methods HPLC was performed on the column of Thermo-C18 endcapped column (250 mm×4.6 mm, 5 μm). The mobile phase was 0.1% phosphoric acid water-acetonitrile system and a linear gradient elution was used. The column temperature was 25 ℃, and the injection volume was 10 μL. The detection wavelength was set at 254 nm. Results The seven markers including gallic acid, chlorogenic acid, aloe-emodin, rheinic acid, rheum emodin, chrysophanic acid and emodin monomethyl ether, reached baseline separation. The linearity was good, and the average recovery was 104.2%, 100.3%, 99.8%, 102.8%, 103.5%, 98.5%, and 99.5%. RSDs of 7 components were all less than 2.7%. The method showed high precision, stability and reproducibility. After prepared with wine, gallic acid content increased in Rhei Radix et Rhizoma, while aloe emodin, rhein, emodin, chrysophanol and physcion decreased to varying degrees. The content of chlorogenic acid increased in water decoction of compatibility of Crataegi Fructus Rhei Radix et Rhizoma. Conclusion The method can be used for the content determination of 7 components of water decoction of the compatibility of Rhei Radix et Rhizoma and Crataegi Fructus before and after stir-frying with wine, providing references for clinical application.
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Objective To optimize the processing technology of stir-frying with vinegar of Curcuma Longa Radix (CLR) by orthogonal design and Box-Behnken design-respanse surface method (BBD-RSM) based on entropy method. Methods As comprehensive evaluation indexes, the contents of curcumin, demethoxycurcumin, and bisdemethoxycurcumin in CLR processed by traditional method were determined by HPLC. The orthogonal test was adapted to examine the influence of the amount of vinegar, the moistening time, parching time, and parching temperature on processing technology of stir-frying with vinegar. Based on the results above, BBD-RSM was adopted to optimize the processing technology further using the moistening time, parching time and parching temperature as factors. Results The optimum processing technology of the orthogonal test was covered the amount of vinegar of 15%, moistening time of 10 min, parching temperature of 130 ℃, and parching time of 10 min. The optimum processing technology by BBD-RSM was covered moistening time of 12 min, parching temperature of 150 ℃, and parching time of 8 min. The verification esting indicates that the process conditions are reasonable and feasible with good reproducibility. Conclusion The method and data are precise and reliable. Besides, it established the processing technology of vinegar CLR and provided a theoretical basis for the processing technology of stir-frying with vinegar of CLR.
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Curcumae Radix is not only a kind of traditional Chinese medicine (TCM), but also a common natural dyestuff. It has the effects of activating blood, relieving pain, moving qi for relieving depression, clearing heart and cooling blood, and curing jaundice. The commonly used processing methods are cutting, stir frying, stir-frying with vinegar, and stir-frying with wine. As the basis of TCM clinical treatment, the correct selection and the quality of the processed products are directly related to the safety and effectiveness of the clinical medication of TCM. On the basis of a comprehensive consulting, sorting and analyzing of the ancient and modern medical literatures, this paper summarizes the historic successive changes and current status in studies on quality evaluation methods of Curcumae Radix, which provides the necessary reference and scientific basis for the standardization of Curcumae Radix.
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Objective To observe the effect of raw and salt-processed of psoralen on the function of liver and kidney and the expression of aquaporins 5 (AQP5), AQP4, and AQP2 in the kidney-yang deficiency model rats. Methods Used hydrocortisone made deficiency of kidney-YANG model rats, total protein (TP), albumin (Alb) and aspartate aminotransferase (AST), alanine aminotransferase (ALT), serum creatinine (Scr), and urea nitrogen (BUN) content in serum of rats were determined by chemical reagent method. The expression of AQP5, AQP4, and AQP2 were detected by qRT-PCR. Results The levels of ALT and AST in the raw and salt-processed of psoralen groups increased significantly, and Alb decreased significantly compared with model group (P andlt; 0.05); The levels of ALT and AST in the salt-processed of psoralen group were lower than that in the raw psoralen group; the levels of BUN and Scr in the treated group were significantly higher than that in the model group (P andlt; 0.05). The expression of mRNA for AQP2 and AQP4 of model group was decreased significantly (P andlt; 0.05) compared with control group, and expression of AQP5 mRNA increased significantly (P andlt; 0.05). The expression of AQP4 mRNA in raw psoralen group was significantly higher than that in model group (P andlt; 0.05), and AQP5 mRNA was significantly lower than that in model group (P andlt; 0.05). Moreover, the expression of AQP2 and AQP5 mRNA of salt-processed of psoralen group was significantly higher than that of the raw psoralen group (P andlt; 0.05), and AQP4 mRNA expression was significantly lower than that of salt-processed of psoralen group (P andlt; 0.05). Conclusion Salt-processed of psoralen can reduce the side effects of drugs on liver and kidney function in kidney-yang deficiency model rats, it can also alleviate the dryness of raw psoralen. The relief of dryness by salt-processed of psoralen may be related to the regulation of the gene expression of aquaporins in vivo.
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OBJECTIVE:To provide reference for standardizing the names and definitions for the processing methods of"gener-al principles for processing"in reprinted Chinese Pharmacopoeia. METHODS:Comparing with the Processing of Chinese Mate-ria,Beijing Processing Specification for TCM Decoction Pieces,Shennong Bencaojing and National Processing Specification for Chinese Herbal Medicine,parts of the name and definition problems for processing methods of"general principles for processing"in Chinese Pharmacopoeia (2015 edition,Vol Ⅳ) were analyzed,and suggestions were put forward. RESULTS:The definitions of partial items in the"general principles for processing"in Chinese Pharmacopoeia remained to be normalized and operability re-mained to be improved. For example,the definitions of stir-frying,stir-frying with wine,stir-frying with vinegar,stir-frying with salt and stir-frying with honey were not accurate,so as the steaming. The name of the processing method under the term of decoc-tion pieces was not identified,there was deviation in the scope of crystallizing definition,and amount of pharmaceutic adjuvant was not worthy to be generalized. CONCLUSIONS:When generalizing and defining the processing methods for all TCM decoction pieces,Chinese Pharmacopoeia should give consideration to the popularity,accuracy and universality.
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AIM To compare the effects of sealed moistening with brine,simple stir-frying and stir-frying with brine on the contents of psoralen,psoralen,psoralen and psoralen in Psoraleae Fructus aqueous extract.METHODS The HPLC analysis of aqueous extract was performed on a 30 ℃ thermostatic Hibar C1s column (250 mm × 4.6 mm,5 μm),with the mobile phase comprising of 0.1％ formic acid-methanol flowing at 1.0 mL/min in a gradient elution manner,and the detection wavelength was set at 246 nm.RESULTS Compared with the raw product,the contents of glycosides and total components in the product processed with sealed moistening with brine were significantly decreased.Stir-frying with brine could significantly promote the dissolution of glycosides (psoralen and psoralen),but had no significant effect on that of aglycones (psoralen and isopsoralen).Simple stirfrying markedly increased the contents of various constituents.CONCLUSION Both simple stir-frying and stir-frying with brine can significantly increase the total content of four constituents in Psoraleae Fructus aqueous extract.
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AIM To compare the effects of sealed moistening with brine,simple stir-frying and stir-frying with brine on the contents of psoralen,psoralen,psoralen and psoralen in Psoraleae Fructus aqueous extract.METHODS The HPLC analysis of aqueous extract was performed on a 30 ℃ thermostatic Hibar C1s column (250 mm × 4.6 mm,5 μm),with the mobile phase comprising of 0.1％ formic acid-methanol flowing at 1.0 mL/min in a gradient elution manner,and the detection wavelength was set at 246 nm.RESULTS Compared with the raw product,the contents of glycosides and total components in the product processed with sealed moistening with brine were significantly decreased.Stir-frying with brine could significantly promote the dissolution of glycosides (psoralen and psoralen),but had no significant effect on that of aglycones (psoralen and isopsoralen).Simple stirfrying markedly increased the contents of various constituents.CONCLUSION Both simple stir-frying and stir-frying with brine can significantly increase the total content of four constituents in Psoraleae Fructus aqueous extract.
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AIM To investigate the effects of frost-like powder,steaming,stir-frying with wine,stir-frying with salt-water and stir-frying with vinegar on compositions and contents of fatty oils in Descurainiae Semen.METHODS Descurainiae Semen was processed by five methods,respectively.The fatty oils were extracted from various processed products by petroleum ether,which were then derivatized.GC-MS was adopted in the qualitative identification and quantitative determination.RESULTS Except for frost-like powder,various processing methods could increase the extraction rate of fatty oils.Compared with raw product,the quantities of fatty oils in various processed products were decreased,together with the increased contents.The main compositions of obtained fatty oils were unsaturated fatty acids,whose contents in various processed products (except stir-frying with vinegar product) were higher than those in the raw product.CONCLUSION The effects of different processing methods on compositions and contents of fatty oils in Descurainiae Semen show obvious differences,among which the processing effect of stir-frying with vinegar is not satisfactory.
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Hordei Fructus Germinatus has been always used by "stir-frying" as a traditional medicine and the endpoint judgment of "fragrant" and "yellow" has been the focus and difficulty in frying process research. In this study, a quantitative calibration model between index components and NIRS was established in order to rapidly detect the contents of reducing sugar, total amino acids, total flavonoids, A420 and moisture; besides, an endpoint judgment method of frying process was put forward based on the "component change rate". Near-infrared spectra of samples with different frying time were collected, and a quantitative analysis model based on near-infrared spectroscopy was established to optimize the parameters such as spectral pretreatment and modeling band. HCA and PLS-DA were used to study the relationship between component and "stir-frying", and the endpoint of frying process was determined. The established calibration model had a good performance that the correlation coefficients between the predicted results and the actual measured values were both more than 0.9, with predicted relative deviations less than 10%. Hordei Fructus Germinatus with different frying time was divided into 4 categories by HCA analysis. PLS-DA analysis showed that total reducing sugar had a significant contribution to distinguishing the Hordei Fructus Germinatus of different frying time. When the change rate of total reducing sugar was 80%, it could judge that the endpoint of frying had been obtained. Results showed that NIRS could not only quickly and accurately determine the contents of reducing sugar, total amino acid, total flavonoid, A420 and moisture in Hordei Fructus Germinatus samples of different frying time, but also judge the endpoint of frying in the process. This study provided a new method for the evaluation and endpoint judgment of "stir-frying" process in research of traditional Chinese medicine.