Research Progress of Processing in Production Place and Processing Methods of Bupleuri Radix / 中国实验方剂学杂志

Bupleuri Radix is a traditional Chinese medicine commonly used in clinical practice, which has the effects of relieving fever, relieving liver and depression, and promoting Yangqi. At present, the varieties of Bupleuri Radix are relatively chaotic, and the processing in the production areas is relatively extensive. In the processing of Bupleuri Radix, the processed products contained in the 2015 edition of Chinese Pharmacopoeia are raw products and vinegar-processed products. In addition, the specifications on Chinese medicine processing in various provinces and cities contain many processing methods, such as stir-frying with wine, stir-frying with honey, processed with turtle blood, etc. However, there are great differences in processing specifications among provinces and cities, and the processing methods lack clear process parameters, so the quality of Bupleuri Radix decoction pieces produced on these basis is uneven, which affects the clinical application of the decoction pieces. By consulting ancient books and relevant literature, the authors conduct textual research on the varieties of Bupleuri Radix, and systematically summarized the processing methods and processing methods in the producing area, so as to provide reference for the establishment of processing technology specifications and quality standards of Bupleuri Radix decoction pieces.

Study on quality transfer law of rice-processed Codonopsis Radix in processing based on “correlation between external apparence color and internal component” / 中草药

Objective: To study the correlation between the apparent color of the samples and the important variable components of HPLC fingerprint of rice-processed Codonopsis Radix (rpCR) in processing and its quality transfer law, and lay the foundation for revealing the processing principle of rpCR. Methods: This experiment was based on the experience of the process of rpCR and the apparent color change of traditional processed slices, the visual analyzer was used to analyze the change of apparent color of rpCR from different process time. HPLC fingerprint was used to evaluate the dynamic changes of chemical constituents of rpCR in processing. Then, the multivariate statistical method was used to analyze the correlation between the apparent color and the important variable components of the HPLC fingerprint. Results: In the processing of rpCR, the total color value (E*) of sample powder showed a downward trend, the apparent color of the samples changed from light yellowish brown to dark yellow; The proportions of the 10 chemical components varied greatly, corresponding to peaks of 7, 9, 10, 2, 3, 1, 20, 15, 6, and 4 in HPLC fingerprint, among them peak 4 was confirmed to be 5-hydroxymethyl-2-furaldehyde; Components 1, 3 and 4 were highly significantly and negatively relevant with the change of total color value Eab*, and peak 2 was highly significantly and positively correlated with the change of total color value Eab*, while peak 6 and peak 15 were positively relevant with the change of total color value Eab*. Conclusion: Compounds 1, 2, 3, 4, 6, and 15 were the components with obvious changes in process of rpCR, which were significantly correlated with the change of color and could be used as chemical markers for the monitoring processing and quality control of rpCR.

Establishment of extraction method for Gardeniae Fructus extract and its application in evaluating different Gardeniae Fructus decoction pieces / 中国中药杂志

In this experiment,the gradation analysis method was used to evaluate the quality of different pieces of Gardeniae Fructus through the extraction rate difference and the difference analysis of the main components in the extract. In this experiment cold-dip and hot-dip methods were used to compare the yield of Gardeniae Fructus extract and the content of chemical constituents with water,25%,50%,75% and 95% ethanol fractions. By weighted calculation,the optimal extraction method of Gardeniae Fructus was determined,and this was verified by practical application. RESULTS:: showed that for the water-soluble extract,cold dip method was better than the hot dip method; and for alcohol-soluble extract,75% ethanol under cold dip method was best. The verification results showed that water-soluble extracts under cold dip methods could be used to significantly distinguish the raw Gardeniae Fructus( GF) and processed( stir-baked) GF( GFP) collected from the market. Meanwhile,this method could be also used to distinguish the same batch of GF,GFP and carbonized GF( GFC) with significant differences,respectively( P<0. 05). Ethanol-soluble extract can be used to clearly distinguish GFP and GFC pieces in the same batch( P<0. 05). The results of content determination showed that the variation coefficient of components in GF processed products was higher than that in extracts,and the content of hydroxygeniposide was the most significant component between GF and its processed products. It is suggested that the method of water-soluble extract of GF and the determination of the content of gardoside should be combined together to evaluate the quality of GF and its heat processed products.

Study on quality standard of rice as excipients during rice stir-frying method / 中国中药杂志

Commercially available japonica rice and indica rice with different trade names were collected,and then based on the method of rice stir-frying,their many indexes were evaluated,for example the physical and chemical properties such as appearance color,grain type,broken kernel ratio,length-width ratio,1 000-grain weight,specific heat capacity,moisture content,amylose content,and protein content. The discriminant function analysis was used to determine the effective factors affecting the quality of rice as excipients. The results showed that two types of rice could be distinguished by rice color parameter a*,grain parameter circularity,1 000-grain weight and amylose content. These four effective factors can be used as the quality evaluation indexes for fried rice as excipients.Protein is one of the main components of rice,and its content affects the quality of rice. There is a significant difference in the protein content between japonica rice and indica rice. Therefore,protein content should be used as one of the evaluation indexes for rice quality. After comprehensive consideration,it is suggested that the red-green value a*shall not be less than 0. 50; the circularity not less than 53. 0,the 1 000-grain weight not less than 16. 0 g,the amylose content not less than 12. 0% and the protein content not less than4. 0% in the japonica rice; the red-green value a*shall not be lower than-1. 0,the circularity not less than 41. 0,the 1 000-grain weight not less than 13. 0 g,the amylose content not less than 9. 0% and the protein content not less than 3. 5% in the indica rice. In this study,the quality evaluation standards for rice as excipients( japonica rice,indica rice) were supplemented and improved,laying foundation for the development of quality standards for rice as excipients with the rice stir-frying method.

TRAP analysis of Salvia miltiorrhiza Bge from different places of production / 药学学报

The molecular maker system TRAP was utilized to develop a novel more accurate tool to identify the variety and establish the evolutionary relationship of different kind of Salvia miltiorrhiza Bge. PopGene 32 software was applied to conduct the cluster analysis and genetic dendrogram establishment. The results showed that 203 different fragments were amplified with 6 pair primers using the TRAP marker system. The polymorphic fragments number is 43, which takes up to 21.1%. The cluster analysis shows that the 4 materials we used in this study can be classified into 2 main groups and 3 subgroups. The genetic identity is 0.0788 and the average genetic distance is 0.9245 among the four materials in this study. A new tool using the TRAP marker system is more accurate and can be used to identify different kind of Salvia miltiorrhiza Bge at molecular level.