[Construction of knowledge base of Chinese medicine manufacturing].

Chinese medicine pharmaceutical industry is in the process of digital and intelligent transformation. Intelligent methods are required for efficient analysis and mining of the valuable information in the history data including literature data, pharmaceutical big data, and expert knowledge. Therefore, it is urgent to establish a knowledge-driven intelligent system of pharmaceutical technologies of Chinese medicine for efficient supplying of high-quality Chinese medicinal products. The present study proposed the construction method of the knowledge base of Chinese medicine manufacturing, which was preliminarily established from literature mining, case-based reasoning, and real-time prediction based on vacuum belt drying process optimization. Integrating the technologies(such as deep learning, case-based reasoning, and simulation modeling), pharmaceutical mechanisms, and big data, the knowledge base of Chinese medicine manufacturing can realize knowledge automation and scientific decision-making. It provides an example for upgrading from experience-based manufacturing to intelligent Chinese medicine manufacturing.

Identification and thermal stability of purple-fleshed sweet potato anthocyanins in aqueous solutions with various pH values and fruit juices.

Thirteen anthocyanins were identified in the purple-fleshed sweet potato cultivar Jihei No. 1. The main anthocyanins were 3-sophoroside-5-glucoside derivatives from cyanidin and peonidin, acylated with p-hydroxybenzoic acid, ferulic acid, or caffeic acid. A unique anthocyanin, delphinidin-3,5-diglucoside was also found. The thermal stability of purple-fleshed sweet potato anthocyanins (PSPAs) followed a first-order kinetics model. Aqueous solutions with various pH (2, 3, 4, 5, and 6) and fruit juices (apple, pear, grapefruit, orange, tangerine, kiwifruit, and lemon) were coloured with PSPAs. The enrichment and degradation kinetics of anthocyanins in these matrices were investigated at 80, 90, and 100°C. A higher stability of anthocyanins was obtained in aqueous solutions with pH 3 and 4 and in apple and pear juices. Moreover, the activation energies for PSPA degradation in aqueous solutions with various pH and fruit juices ranged from 66.56 kJ/mol to 111.57 kJ/mol and 46.76 kJ/mol to 75.68 kJ/mol, respectively.