| Objective: Establishing the wine processing technology and quality standards of Curcuma Radix,and comparing the pharmacodynamic differences between different sources of turmeric Curcuma Radix,to provide experiment basis for the construction of Curcuma Radix standardization.Methods: 1.Different types of wine were used for the processing of various sources of Curcuma Radix.Using HPLC to compare the content of chemical composition before and after processing,preferably the best processed wine.2.Different processing methods were used to cut fresh Curcuma Radix.The content of chemical constituents of traditional Curcuma Radix was determined by HPLC with different processing methods,and the fresh processing technique of Curcuma Radix was selected.3.Using analytic hierarchy process combined with D-optimum design response surface method,orthogonal experimental design combined with star design response surface and orthogonal design,etc.,taking the active ingredients of each source as an indicator,the amount of water added,the frying time,and the frying temperature as the inspection factors,the Curcuma Radix processing technology was optimized.4.Forty batches of samples from different sources were collected,according to the optimal processing technology of the wine-processing Curcuma Radix.And according to the "traditional Chinese medicine quality standards Guiding principles”,identification,inspection,determination were researched.Initially establish the quality standards for the wine-processing Curcuma Radix,and draft a quality standard draft for the wine-processing Curcuma Radix.5.Mouse hot plate method,acetic acid-induced writhing method,and determination of hemorheology of mouse whole blood were used to compare the pharmacodynamic differences of four basic sources of Curcuma Radix.6.Taking qi stagnation and blood stasis type rats as the research object,the effects of different processing method from different sources on coagulationparameters of qi stagnation and blood stasis rats were compared.Results: 1.The different kinds of wines used to concoct Curcuma Radix can influence the curcuminoids,gemmatone content and extract extraction rate.The comprehensive extraction effects were Liquor>Dry Yellow Wine>Others.The purpose of combining Curcuma Radix liquor was comprehensively considered as the traditional type of dried yellow rice wine with the auxiliary material of Curcuma Radix liquor.2.The fresh cut active ingredients of Curcuma Radix retained the most.Under the same conditions of cooking time,the “chemical components” of “decoction directly after cooking” was lower than that of “boiled and then bake to 70%-80% dry,slice and dry”.In combination with actual production,in order to prevent the processing method from conflicting with Curcuma Radix,it is recommended that fresh Curcuma Radix be boiled and dried to slice after drying.3.The best process of Curcuma longa Radix is a mixture of 10 ml of rice wine and 10 ml of water per 100 g of Curcuma longa Radix.After the mixture is exhausted,it is fried at 112 °C for 15 min.The best process of Curcuma Phaeocaulis Radix is a mixture of 10 ml of rice wine and 6.5 ml of water per 100 g of Curcuma Phaeocaulis Radix.After the mixture is exhausted,it is fried at 119 °C.for 5 min.Curcuma kwangsiensis Radix optimal liquor process is a mixture of 10 ml and 5 ml of water per100 g of Curcuma kwangsiensis Radix.After the liquor is exhausted,it is fried at160 °C for 15 min.The best process of Curcuma wenyujin Radix is a mixture of 10 ml of rice wine and 5 ml of water per 100 g of Curcuma wenyujin Radix,and the vinegar is fried at 130 °C for 15 minutes after the wine has been exhausted.4.Established the quality standard for the wine Curcuma Radix,determined that the thin layer of wine Curcuma Radix should be identified with the same source of the same source at the same location;the provisional moisture content must not exceed15.0 % and the total ash should not exceed 9.0 %,leachate content shall not be less than 6.0 %;wine-processing Curcuma longa Radix curcumin content should not be less than 0.100 %;wine-processing Curcuma Phaeocaulis Radix germacrone content should not be less than 0.0080 %;wine-processing Curcuma kwangsiensis Radixgermacrone content should not be lower than 0.0065 %;wine-processing Curcuma wenyujin Radix germacrone content should not be lower than 0.0130 %.Added the content of leachables and determine the content of active ingredients.5.Four different sources of Curcuma Radix can improve the mouse hot plate method and acetic acid-induced writhing pain threshold,and reduce the hemorheological parameters such as blood viscosity,erythrocyte aggregation index and Carson viscosity.The effect of Curcuma longa Radix is good.6.Wine-processing Curcuma longa Radix can significantly increase the prothrombin time of rats with qi stagnation and blood stasis,and wine-processing Curcuma Phaeocaulis Radix can significantly reduce partial prothrombin time in qi stagnation and blood stasis rats.Conclusion: In this experiment,a series of studies were conducted on the selection of wines for accessories,the fresh-cut processing technology of Curcuma Radix,Processing technology of Curcuma Radix,and the quality standards of Jiuyujing.At the same time,the pharmacodynamics comparison of different sources of Curcuma Radix was carried out.It is of great significance to the standardization of Chinese Medicine Pieces. |
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