Improvement of different processing technologies of Xanthii Fructus / 中草药

ABSTRACT

Objective: To compare the different processed products of Xanthii Fructus and improve the processing technology of Xanthii Fructus. Methods: Using 2015 version of Chinese Pharmacopoeia to determine the contents of neochlorogenic acid, chlorogenic acid, cryptochlorogenic acid, caffeic acid, 3,5-dicaffeoylquinic acid, and 4,5-dicaffeoylquinic acid as well as toxic ingredients, such as carboxyatractyloside and atractyloside in raw products, stir-fried and sand fried active ingredients of Xanthii Fructus; The fingerprint of Xanthii Fructus samples was established, and the Chinese Pharmacopoeia Commission promulgated the chromatographic fingerprint similarity evaluation system software (version 2004A) for the similarity evaluation; SPSS 19.0 software analyzed cluster analysis and SIMCAI 13.0 software analyzed partial least squares-discriminant analysis (PLS-DA). Results: The results showed that the active ingredient content of improved processing technology was high and toxic constituents content was low; The similarity of the 19 samples was greater than 0.98; Cluster analysis showed that the samples might be roughly classified into four groups; PLS-DA analysis showed that different samples can be distinguished. Conclusion: The established analysis method of Xanthii Fructus has a good reproducibility verifies the feasibility of improved processing technology, and provides a scientific basis for quality control of Xanthii Fructus.