Study on process optimization and judgment standard of quantitative of cooked Rhei Radix et Rhizoma / 中草药

ABSTRACT

Objective: To optimize the processing technology of cooked Rhei Radix et Rhizoma (RRR), and to quantify the judgment standard of concocting end point. Methods: The optimum technology of combination of single factor and orthogonal design was used to determine the optimum technology of aloe-emodin, rhein, emodin, chrysophanol, emodin, and total anthraquinone. The color value of processed products was quantified using the color difference measurement. Results: The steaming time had significant effect on the content of total anthraquinone in RRR, but the steaming time and steaming temperature had no statistical significance. The values of L (4 mm), a (4 mm, 8 mm), and b (4 mm) were significantly positive (negative) with chrysophanol, emodin, emodin, aloe-emodin, and total anthraquinone. The results showed that there was a significant positive correlation between rhein and b (8 mm) values, and the linear regression equation was Y = 0.288 + 0.007 X. Conclusion: The best processing technology of cooked RRR is RRR and 30% yellow wine were moisten for 3.5 h, set at 100 ℃ steam for 1.5 h. Concocted the end point of cooked RRR processing scientifically determine that can be determined by the L, a, and b color values. And also for the in-depth study of traditional Chinese medicine concocted the end to determine the method laid the foundation.