Study On The Processing Mechanism Moslae Herba Produced By Ginger Juice

[Objective] To establish the fingerprint of Moslae chinensis‘jiangxiangru’ by HPLC and to determine seven kinds of contents,so as to provide some scientific basis for M.chinensis as a genuine medicinal material in Jiangxi Province;To optimize the processing technology of ginger juice processing,to inherit and carry forward the characteristic processing technology of ancient books;To compare the changes of volatile components of M.chinensis processed products before and after processing;To compare the effects of different processing methods of M.chinensis on sweating in mice,and to provide reference for the processing mechanism of M.chinensis.[Methods] 1.The analysis of 95% ethanol extract from M.chinensis was developed on 30 ℃ thermostatic Diamosil C18 column(250 nm×4.6 nm,5 μm);With the mobile phase comprising of acetonitrile(A)-0.2% phosphoric acid(B)flow at 1.0m L·min-1 in a gradient elution manner,and the detection wavelength was set at 210 nm.2.The volatile components in M.chinensis,ginger juice and M.chinensis processed with ginger juice were extracted by steam distillation.Volatile components in these products were analyzed by HS-GC/MS and identified by NIST-11 standard mass spectra library.Gas chromatographic conditions were as following:HP-5MS elastic quartz capillary column(0.25 mm×30 m,0.25 μm),helium as the carrier gas,flow rate of 1.0 m L·min-1,injector temperature at 250℃,sample quantity of 0.2 μL,split ratio of 50:1,temperature program for initial temperature at 40 ℃,up to 60 ℃ with the heating rate at 5℃·min-1,keep 2 min,up to 160 ℃ with the heating rate at 5 ℃·min-1,keep 3 min,finally rise to 250 ℃ with the heating rate at 25 ℃·min-1,keep it for 2 min and finish;mass spectrometry conditions were as following:electron impact ionization(EI),electron collision energy of 70eV,ion source temperature at 230 ℃,the interface temperature at 280 ℃,quadrupole temperature at 150 ℃,no delay of solvent,electronic multiplier voltage at 2.188 k V,taking full scan mode,scanning range of m/z 35-550.Identification of chemical constituents in volatile oils of samples by searching and comparing NIST-11 standard mass spectrometry Library.In addition,the processing technology of M.chinensis processed products was optimized and predicted by using Minitab 16 and IBM SPSS Statistics 21 software.3.40 male mice were divided into 8 groups.The effects of M.chinensis and M.chinensis processed products,distilled water and positive drug pilocarpine nitrate solution on sweating in mice were studied by observing the histomorphology of sweat gland epithelium.The correlation analysis was carried out by IBM SPSS Statistics 21 software.[Results] 1.There were fourteen common peaks in the fingerprints of twelve batches of samples,with the similarities of more than 0.96.Seven constituents showed good linear relationships within their own ranges(R2≥0.9981),whose average recoveries were 94.58%-95.72% with the RSDs of 1.42%-2.06%.2.A total of 27 volatile components were detected in M.chinensis.81 volatile components were found in the auxiliary material ginger,and 31,38,29,35,38,33,34,22,26 volatile components were found in processing M.chinensis with ginger juice under 9 different processing conditions.the optimal processing technology for M.chinensis with ginger juice was 40 g M.chinensis,which was fried for 8 min after stewing for 6 h with equal volume of ginger juice.the order of total volatile oil extraction from high to low was M.chinensis processed products> ginger > M.chinensis.There are 78 volatile components in auxiliary material Zingiberis Rhizoma,and processing M.chinensis with dried ginger juice under 9 different processing conditions has 37,40,37,50,42,38,36,45,47 volatile components respectively.Tthe best processing technology for processing M.chinensis with dried ginger juice is 40 g M.chinensis,which is parched for 8 min after 1.5 times volume of Zingiberis Rhizoma juice is moistened for 9 h.The order of total volatile oil extraction amount from high to low is processing M.chinensis with dried ginger juice > dried ginger > M.chinensis.3.Within 20 minutes after taking the medicine,the sweat distribution staining points on the pads of 40 mice’s feet and soles were 493 in pilocarpine nitrate group,488 in M.chinensis with dried ginger juice group,439 in M.chinensis with ginger juice group,314 in M.chinensis group and 33 in distilled water blank group.Among them,the positive drug pilocarpine nitrate has no significant difference with M.chinensis processing group,but it has significant difference with other components,and there is no significant difference between processing M.chinensis with ginger juice and processing M.chinensis with dried ginger juice components.[Conclusion] 1.The quality control method for M.chinensis by HPLC fingerprint is accurate and stable with good repeatability.2.The characteristic processing technology of M.chinensis of optimized by orthogonal design is scientific and reliable.Processing with auxiliary materials has certain influence on the volatile components of M.chinensis.The number of volatile components of Processing M.chinensis with dried ginger juice is more than Processing M.chinensis with ginger juice.The volatile oil content and the number of volatile components of M.chinensis processed by ginger juice are both higher than M.chinensis,providing scientific basis for protecting and inheriting the characteristic processing methods of M.chinensis in ancient books.3.M.chinensis and M.chinensis processed products all have the effect of diaphoresis and relieving exterior syndrome.Although M.chinensis processed products are not as good as pilocarpine nitrate,there is no significant difference among them,and the processed products are better than M.chinensis.Compared with the clean and cut raw products of M.chinensis traditional processing method,the M.chinensis diaphoresis effect of processed ginger juice and processed ginger juice is significantly improved.