Study On The Traditional Processing Method Of The Jianchang’s Faction Wine Rhubarb

Rhei Radix et Rhizoma is derived from the Polygonaceae plants to Rheum Palmatum L.,Rheum Tanguticum Maxim.ex Balf.And Rheum Officinale Baill..“JianChang” faction is unique for traditional processing technology of wine rhubarb,there is larger difference between processing technology of wine rhubarb and the Yinpian finished product properties which is recorded in the Chinese Pharmacopoeia2015.Being verified by long-time traditional Chinese medicine clinical use,"JianChang" ’s wine rhubarb can well reflect the traditional Chinese medicine "rhubarb can use the liters of wine wine features to ease their experience,the weakening of rhubarb in effect,a medicine upward at the same time,strengthen the clear solution of rhubarb on coke blood runs hot poison".Using Chinese Pharmacopoeia 2015 edition of rhubarb under the total anthraquinones and the free anthraquinones content determination method,HPLC method for determination of various of the total anthraquinones in rhubarb slices water decoction and the free anthraquinones content.Results show that the "JianChang " wine rhubarb water decoction,the total anthraquinones and the content of the free anthraquinones were higher than pharmacopoeia edition wine rhubarb.JianChang’s faction wine rhubarb with warm yellow rice wine long bao wen run is made,sliced,without using high temperature and the process of making,it the total anthraquinones drugs in the damage is less,and the content of the free anthraquinones increased.During investigating the excipients dosage of yellow rice wine,stuffy wetting temperature and boring time the influence of three factors on the degree of softening,combined with the orthogonal experiment,obtained "JianChang" wine the best technology of rhubarb to soften.Under different process through Yinpian appearance quality evaluation standard,Yinpian contains the total anthraquinones,and the content of the free anthraquinones evaluation index to examine the three yinpian quality;Studied the softening process,cutting thickness,drying temperature and drying time this four factors influence on Yinpian quality,end up with rhubarb "JianChang" wine processing optimum process for: rhubarb,per 100 g rice wineconsumption is 15 g,stuffy wetting temperature 45 ℃,boring time for 48 h,soften after cutting,cutting thickness of 2 mm,drying temperature of 50 ℃,the drying time for 18 h.