Establishment of the Microwave Processing Technology of Yellow Wine-processed Curculigo orchioides and Comparison with Traditional Technology / 中国药房

OBJECTIVE：To establish the microwave processing technology of yellow wine-processed Curculigo orchioides ， and compare it with traditional technology. METHODS ：HPLC method was adopted to determine the contents of curculigoside ， orcinol glucoside and orcinol gentiobioside in C. orchioides . Based on the single factor tests ，microwave processing technology was optimized and validated with orthogonal test combined with comprehensive weighted scoring method ，with the amount of yellow wine，microwave power ，wetting time and microwave time as factors ，using the contents of curculigoside ，orcinol glucoside ， orcinol gentiobioside and ethanol soluble extract as the indexes. The contents of C. orchioides decoction pieces and processed products were compared. RESULTS ：The optimal microwave processing technology included that the amount of yellow wine was 20％（the weight of C. orchioides decoction pieces was 20％），microwave power was 300 W，wetting time was 3 h，microwave time was 2 min. After 3 times of validation tests ，average contents of curculigoside，orcinol glucoside ，orcinol gentiobioside and ethanol soluble extract were 0.095 6％，0.723 9％，0.406 6％，10.115 3％，and RSD were 0.71％，0.54％，0.99％，1.44％（n＝3）. Average comprehensive score were 99.08（RSD＝0.69％，n＝3）. Except for the content of ethanol soluble extract in traditional wine-processed product ，the contents of curculigoside and orcinol gentiobioside in traditional wine-processed product and microwave processed product as well as the content of ethanol soluble extract in microwave processed product were all significantly higher than C. orchioides decoction pieces ；the contents of curculigoside and orcinol gentiobioside in microwave processed product were both significantly higher than traditional wine-processed product （P＜0.05）. The contents of orcinol glucoside in 2 processed product were significantly lower than C. orchioides decoction pieces ，while the microwave processed product was significantly higher than traditional wine-processed product （P＜0.05）. CONCLUSIONS ：Optimized microwave processing technology is stable and feasible ，and can be used for the processing of yellow wine-processed C. orchioides .

Study advances of microwave processing technology in traditional Chinese medicine / 中国中药杂志

The iterative innovation of processing technology is one of the important tasks in studies on processing of traditional Chinese medicine(TCM). It is also the prerequisite for modern, refined, automatic and intelligent manufacturing of TCM pieces. Microwave processing is a new fire processing technique developed in the recent 30 years, with a unique thermodynamic form, and energy transfer and transformation laws. Moreover, it owns the advantages of a high processing efficiency, good product properties and low production energy consumption, with great application prospects. This paper introduced the study overview of microwave expansion technology in the food industry, reviewed the origin of microwave processing technology of TCM, and expounded the basic concept, principle and main purpose of microwave processing technology used in TCM. Then, the impacts of drug factors and microwave factors on the microwave processing effect were summarized, the industrial equipment that could be used for microwave processing was listed, and the impacts of microwave heating on starch, polysaccharide, protein and other components in Chinese herbal medicines were analyzed. Furthermore, the study advance of microwave processing of 14 herbs was investigated, including Aconiti Lateralis Radix Praeparaia, Galli Gigerii Endothelium Corneum and Asini Corii Colla; and the appearance and components of herbs processed by traditional processing method and microwave processing method were compared, so as to reveal the opportunities and challenges of microwave processing technology in the industrial transformation. We hoped that the systematic study of microwave processing technology could provide new ideas and techniques for the high-quality and high-level development of the TCM pieces industry in the new era, and promote its inheritance, innovation and transformation.

Optimization of the Microwave Processing Technology of Yellow Wine-processed Corydalis yanhusuo / 中国药房

OBJECTIVE：To optimize the microwave processing technology of yellow wine-processed Corydalis yanhusuo . METHODS：The contents of opioid alkaloid ，berberine hydrochloride and tetrahydropalmatine in C. yanhusuo processed with yellow wine were determined by HPLC. The contents of the extracts were determined by hot dipping method. Based on the single factor tests ，using the appearance of yellow wine-processed C. yanhusuo with microwave processing technology ，the contents of extract，opioid alkaloid ，berberine hydrochloride and tetrahydropalmatine as indexes ，with the amount of yellow wine ，wetting time，microwave power and microwaving time as factors ，the processing technology was optimized with orthogonal test combined with comprehensive weighted scoring method ，and then validated and compared with traditional yellow wine-processed C. yanhusuo . RESULTS：The linear ranges of opioid alkaloid ，berberine hydrochloride and tetrahydropalmatine were 0.100-1.500 μg（R2＝0.999 6）， 0.012-0.188 μg（R2＝0.999 5），0.050-0.750 μg（R2＝0.999 8）. RSDs of precision ，stability（12 h）and repeatability tests were all less than 2％ . The recoveries were 99.15％ -100.34％（RSD＝0.54％ ，n＝6），99.52％ -100.78％（RSD＝0.69％ ，n＝6）， 99.26％-99.79％（RSD＝0.28％，n＝6）. The optimum microwave processing technology included that the amount of yellow wine was 4 g（about 20％ of medicinal material amount ），microwave power was 40％，wetting time was 3 hour，processing time was 3 min. The results of three verification tests showed that the contents of extract ，opioid alkaloid ，berberine hydrochloride and tetrahydropalmatine were 15.7％-16.1％，0.061％-0.063％，0.003％-0.004％ and 0.061％-0.063％. The comprehensive scores were 97.916，94.730 and 97.217，and RSD were 0.42％，0.38％，0.46％（n＝3），respectively. Compared with traditional yellow wine processing technology ，there was no significant difference in the contents of opioid alkaloid and other components ，but no scorched spot and crumbs was found in yellow wine-processed C. yanhusuo with microwave processing technology. CONCLUSIONS：Established method for content determination is simple ，accurate，reliable and reproducible ，and can be used for quantitative analysis of active components in yellow wine-processed C. yanhusuo . Optimized microw ave processing technology is stable and feasible ，and can be used for the processing of yellow wine-processed C. yanhusuo .