Historical evolution and research advance in processing adjuvant--vinegar / 中国中药杂志

Processing of Chinese medicinals with vinegar is one of the characteristic processing techniques. Vinegar is vital for the quality of vinegar-processed decoction pieces. However, there have been no specified standards for adjuvants. Through consulting relevant literature and monographs, we comprehensively reviewed the historical evolution of processing with vinegar in records, selection and application of vinegar, and summarized the relevant standards and current status of vinegar as an adjuvant in China. According to the records in literature, vinegar is effective in activating blood, moving qi, dispersing blood stasis, removing toxin, promoting appetite, and nourishing the liver. Traditionally, rice vinegar is chosen in processing. Nowadays, the vinegar made from rice under solid-state fermentation should be chosen. At present, only food standards can be taken for reference for vinegar in the processing. Integrative and specific inspection indicators are lacking, so the standards for adjuvants need to be improved urgently. In addition, the inadequacy in quality control and management is also a major problem to be solved. Through literature research, we reviewed the historical evolution and research advance in vinegar to provide a reference for the standardization and further research of vinegar used in the Chinese medicinal processing.

Regularity of changes in chlorogenic acids in Lonicera japonica extracts by HPLC-DAD-ESI-MS/MS / 中国中药杂志

<p><b>OBJECTIVE</b>To analyze chlorogenic acids contained in Lonicera japonica water extracts, and to investigate the regularity of changes in chlorogenic acids during the water extraction process.</p><p><b>METHOD</b>Agilent Zorbax SB-C18 analytical column (4.6 mm x 250 mm, 5 microm) was eluted with 0.1% formic acid (A)-acetonitrile (B) as the mobile phase at a flow rate of 0.5 mL x min(-1). The detection wavelength was 327 nm and the column temperature was 30 degrees C. Negative MS(n) mode was adopted in mass spectrum for ananlyzing the 22 samples of L. japonica water extracts.</p><p><b>RESULT</b>Caffeic acid and six organic acids were accurately identified from the water extracts. During the extraction, the contents of chlorogenic acid and 3,5-dicaffeoylquinic acid became stable or gradually decreased after reaching the highest value. The contents of other components had long been increasing, but with a decreasing rate of change.</p><p><b>CONCLUSION</b>This study provides basis for improving the production process of traditional Chinese medicine preparations containing L. japonica.</p>