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OBJECTIVE： To investigate the effects of Lindera aggregate of stir-baking with vinegar-Aucklandia lappa on gastric emptying and gastrointestinal hormones in functional dyspepsia liver depression and qi stagnation （FDLDQS） model rats. METHODS： Totally 60 SD rats were randomly divided into blank group （n＝10） and modeling group （n＝50）； FDLDQS model was induced by chronic stress restraint or food deprivation or excessive fatigue in modeling group. After modeling， model rats were randomly divided into model group （normal saline）， L. aggregate of stir-baking with vinegar group （1.62 g/kg， calculated by crude drug）， A. lappa group （1.62 g/kg， calculated by crude drug）， L. aggregate of stir-baking with vinegar-A. lappa group （1 ∶ 1， m/m，1.62 g/kg， calculated by crude drug） and mosapride group （positive control， 1.35 mg/kg）， with 10 rats in each group. Administration groups were given relevant medicine intragastrically once a day； blank group and model group were given constant volume of normal saline intragastrically， for consecutive 14 d. 2 h after last medication， gastric emptying rate and small intestinal propulsion rate of rats in each group were measured by phenol red content method. After HE staining， the morphological changes of antrum tissue were observed under microscope. The contents of motilin （MTL）， gastrin （GAS） and cholecystokinin （CCK） in serum were determined by ELISA method. RESULTS： Compared with blank group， gastric emptying rate and small intestinal propulsion rate of rats were decreased significantly in model group （P＜0.01）； the serum contents of MTL and GAS were decreased significantly （P＜0.01）， while the content of CCK was increased significantly （P＜0.01）. No organic damage was found in all model groups. Compared with model group， L. aggregate stir-baking with vinegar group and A. lappa group， gastric emptying rate and small intestinal propulsion rate of rats were increased significantly in L. aggregate of stir-baking with vinegar-A. lappa group and mosapride group （P＜0.05 or P＜0.01）； serum contents of MTL and GAS were increased significantly （P＜0.01）， while the content of CCK was decreased significantly （P＜0.01）. CONCLUSIONS： L. aggregate of stir-baking with vinegar-A. lappa can accelerate gastric emptying and small intestinal propulsion rate of FDLDQS rats， increase serum contents of MTL and GAS but decrease the content of CCK； its effects are better than that of them alone.
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OBJECTIVE:To optimize the processing technology for Atractylodes lancea stir-baking with bran. METHODS:Us-ing the content of atractylodin,yield of water-soluble extract and ethanol-soluble extract,appearance score as comprehensive in-dex,the effects of excipient amount,stir-baking time and temperature on the quality of A. lancea stir-baking with bran were investi-gated by Box-behnken design-response surface method,so as to optimize the processing technology parameters of A. lancea stir-bak-ing with bran,and verification test were conducted. RESULTS:The optimized parameters were that the excipients amount was 10% medicinal material,stir-baking at 140 ℃ for 3 min;average comprehensive score of verification test was 0.39 (RSD=2.88%,n=3),which was close to predicted value 0.38. CONCLUSIONS:Box-behnken response surface method is reasonable and feasible for the optimization of the processing technology for A. lancea stir-baking with bran.
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Objective: To investigate the influence of several processing and storage methods on the contents of tanshinone IIA (Tan IIA), salvianolic acid B, and danshensu in Salviae Miltiorrhizae Radix et Rhizoma (SMRR) and the medicinal materials surface character and section color. Methods: Sun drying and stir-baking methods of SMRR were used, respectively. The processed products were then stored at normal temperature and normal temperature in darkness for 0, 1, 2, 4, 6, 9, 12, 18, and 24 months, respectively. The contents of Tan IIA, salvianolic acid B, and danshensu were determined by HPLC. And the surface character and section color of the medicinal materials were observed. Results: The content of Tan IIA in SMRR dried at 40-80°C stir-baking did not change greatly. When the temperature was over 60°C, the salvianolic acid B in SMRR showed significant loss. The content of danshensu increased with the increase of stir-baking temperature. The stir-baking temperature over 70°C had the influence on the surface character and section color. The content of salvianolic acid B, the surface character, and section color of SMRR stir-baked at 40-60°C were better than those of SMRR processed by the common sun drying method. Conclusion: Under the comprehensive evaluation of the active constituents lossing, the surface color changing, and production cost saving, it is advisable for SMRR to be stir-baked at 40-60°C and stored at normal temperature in darkness less than 24 months.
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Objective: To optimize the preparation technology of Cuscutae Semen herb stir-baking process with salt, taking the contents of total flavornoids and polysaccharides and the percentage of water and alcohol-soluble components as indexes. Methods: UV-spectrophotometry and uniform design were applied to determine the contents of total flavornoids and polysaccharides which were extracted from Cuscutae Semen. And the stir-baking process with salt was optimized by nonlinear regression and contour map. Results: The best preparation technology was satisfied with some conditions as follows: its adding salt 2%, immersing time 60 min, baking temperature 170°C, and baking time 60 min. Conclusion: The uniform design and regression analysis are notable and reasonable, which could precisely forecast the results.