| Bupleurum is the dried root of the umbelliferous plant Bupleurum Chinese DC.or Bupleurum scorzonerifolium Willd.The former is called "North Bupleurum" and the latter is called "South Bupleurum".Bupleurum has the effects of soothing liver and relieving depression,relieving fever and recuperating,and lifting sun.North Bupleurum is better than South Bupleurum.Bupleurum is a commonly used traditional Chinese medicine decoction piece with a wide range of medicinal value.However,the current lack of uniform production technical specifications and scientific organization and management have led to a mixed quality of Bupleurum pieces.Therefore,it is necessary to carry out standardization research on Wine-processing Bupleurum Pieces and establish a comprehensive quality evaluation system.Through the establishment of the production rules of the Wine-processing Bupleurum,the quality stability of the pieces is improved.This paper mainly studies the processing technology,Quality Evaluation,preliminary pharmacodynamics,etc.providing a theoretical basis for the standardization of Wine-processing Bupleurum pieces.The main research contents are as follows:1.Research on processing technology Using orthogonal test method,the amount of rice wine,wine cellar temperature and wine cellar time were the key influencing factors of the processing technology.The total content of saikosaponin a and saikosaponin d and the content of alcohol soluble extract are used as indicators to evaluate the score.The processing process is preferred.The optimum processing conditions are determined as the ratio of Bupleurum to Yellow Wine was 100:10,the frying temperature was 135℃ to145℃,and the wine frying time is 5 min.2.Study on Fingerprint of Bupleurum and Wine-processing Bupleurum The UPLC method was used to study the fingerprint of Bupleurum and Wine Bupleurum decoction pieces,and the changes of the whole composition before and after processing are analyzed.There are 10 common peaks in Bupleurum products,and there are 11 common peaks in Bupleurum.In the fingerprint,the overall similarity of each chromatogram of Chaihu Pieces is0.9541.000,and the overall similarity of wine-fried-Bupleurum is 0.9841.000 and the similarity is better.The fingerprint analysis of Chaihu Pieces before and after processing showed that there were significant differences in the peak area ratios of Peaks 10 and 11 in the fingerprints of Bupleurum and wine-fried-Bupleurum.According to statistics,the results of 10 samples wereconsistent and stable.The results are: Bupleurum A10/A11 > 6,and Wine-processing Bupleurum A10/A11 < 1with specific identification significance.After the wine frying,the peak areas of No.5 peak,No.9 peak and No.11 peak of Wine-processing Bupleurum increase to different degrees compared with Bupleurum,and the peak area increase rates were 10.59%,185.23% and 201.39% respectively.The other peak areas were reduced to varying degrees,including peak 1（sauroside c）,peak 2（saikosaponin f）,peak3（saikoside a）,peak 6（sauroside d）The ratio of peak area reduction was9.28%,14.64%,5.83%,and 15.13%respectively.3.Study on Quality Evaluation of Wine-processing Bupleurum Following the analysis method of the Pharmacopoeia of the People’s Republic of China（2015 volumes Ⅰ）,the wine-fried-Bupleurum is studied for traits,identification,inspection,leachate,content determination and other projects,and draft quality standards for wine-fried-Bupleurum is drafted.The water content shall not exceed 10.0%,the total ash content shall not exceed 8.0%,the acid-insoluble ash shall not exceed 3.0%,the leachate shall not be less than 12.0%,and the total amount of saikosaponin a(C42H68O13)and saikosaponin d(C42H68O13)shall not be less at 0.30%.4.Comparative Study on Pharmacodynamics of Bupleurum and Wine-processing Bupleurum The acute blood stasis model induced by epinephrine hydrochloride was used to evaluate the effects of Bupleurum and Wine-processing Bupleurum decoction on blood circulation and blood stasisin rats with blood rheology and blood coagulation.The results showed that different doses of Bupleurum and Wine-processing Bupleurum have different effects on blood rheology and coagulation in rats with blood stasis syndrome model,and at the same dose,the wine medicinal products were more effective than the raw materials（P<0.05 or P<0.01）,which is consistent with the theory that “the Bupleurum after frying enhances its blood-passing effect”.This paper mainly carried out the research on the processing technology,quality standard,fingerprint and preliminary pharmacodynamics of Wine-processing Bupleurum decoction from the above four aspects,and determined the process parameters and quality evaluation standards of Wine-processing Bupleurum,which provides the draft standard for the new edition of Guidelines for the Processing of Chinese Herbal Pieces in Hubei Province. |
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