| Radix Glycyrrhizae is the dried roots and rhizome of Glycyrrhiza uralensis Fisch.,Glycyrrhiza inflata Bat.or Glycyrrhiza glabra Glabra L.of Leguminosae.It is calm in nature and sweet in taste,which is used to treat deficiency of heart qi when dispersing to heart meridian,treat the deficiency of spleen-qi when dispersing to spleen and stomach meridian,and treat asthma and cough when dispersing to lung meridian.Radix Glycyrrhizae stir-fried with honey is commonly used in clinic,while that steamed with wine and fried with crisp products are rarely reported in various processing works and specifications.The modern processing methods inherited are too monotonous,which greatly limits the selectivity of clinical application.Therefore,a comprehensive and in-depth comparative study of its processing methods and effects is needed.Objective:It aims to deduce the subtle influence of different processing methods in ancient and modern times on the tonifying effect of Radix Glycyrrhizae,and to provide a basis for further presenting a reasonable processing method of Radix Glycyrrhizae for "invigorating spleen and qi".Method and Results:Combined with chemistry and cytology,this paper studied Radix Glycyrrhizae by steaming with wine and stir-frying with butter.It preliminarily investigated the processing technology and established the quality standard of decoction pieces,and then conducted comparative evaluation on the physical bases and pharmacodynamics.1.Through literature research,we sort out the ancient and modern processing methods of traditional Chinese medicine Radix Glycyrrhizae and the differences in efficacy,revealing the history and contemporary processing of Radix Glycyrrhizae as a traditional Chinese medicine.In the ancient books on the processing of Radix Glycyrrhizae in the past dynasties,there are many records of processing of Radix Glycyrrhizae with adjuvant materials before Qing Dynasty and Qing Dynasty,among which stir-frying with wine,butter and honey accounted for about 7% respectivhely.But only raw Radix Glycyrrhizae and honey-processed Radix Glycyrrhizae are handed down to modern time,the other ancient methods have not been recorded.2.Based on the above results,the processing technology of Radix Glycyrrhizae steamed with wine and stir-fried with butter was explored with orthogonal experimental design.The volume of water,the wine ratio,moistening time,moistening temperature and steaming time were taken as the factors to investigate-the processing of Radix Glycyrrhizae steamed with wine.The butter ratio,frying time and frying temperature were taken as the factors to investigate the processing of Radix Glycyrrhizae stir-fried with butter.The appearance characteristics of processed decoction pieces.The contents of glycyrrhizin,glycyrrhizic acid and the extracts weight were taken as the indexes.The comprehensive weighting was scored to select the optimal processing technology of Radix Glycyrrhizae steamed with wine and stir-fried with butter,and the process verification was carried out.The initial steaming process of Radix Glycyrrhizae with wine was established as follows: 100 L of liquor(yellow wine volume: total liquid volume = 60: 100)was added to 100 kg of medicinal materials,then dried them after moistened for 4 h at normal temperature and steamed for 2 h.The initial stir-frying process of Radix Glycyrrhizae with butter was established as follows: 100 kg of Radix Glycyrrhizae decoction pieces with 0.3 times(30 g)butter was put into a hot pot to melt,the heat of the pot bottom is 140 ℃,after stir-fried for 25 min,took them out and dried.3.Using modern analytical methods,this paper studied the quality standards of Radix Glycyrrhizae steamed with wine and stir-fried with butter,and initially established the quality standard of Radix Glycyrrhizae decoction pieces.Checking by microscope,the Radix Glycyrrhizae steamed with wine and stir-fried with butter all have microscopic characteristics such as crystal fibers,cork cells and ducts with striated pores.Slice checking showed that both Radix Glycyrrhizae steamed with wine and stir-fried with butter had the same fluorescent spots at the positions corresponding to the chromatograms of the control substances and medicinal materials.14 batches of Radix Glycyrrhizae samples steamed with wine were respectively tested: moisture content was 2.59% ~ 4.62%,total ash content was 2.13% ~ 6.62%,acid insoluble ash content was 0.72% ~ 1.67%,glycyrrhizin content is 0.35 ~ 1.68%,glycyrrhizic acid content is 3.21 ~ 7.27%;14 batches of Radix Glycyrrhizae samples stir-fried with butter were tested respectively: moisture content was 2.59% ~ 4.01%,total ash content was 2.72% ~ 6.06%,acid insoluble ash content was 0.89% ~ 1.65%,glycyrrhizin content was 0.25 ~ 1.55%,glycyrrhizic acid content was 2.69 ~ 6.49%.4.The fingerprints of Radix Glycyrrhizae decoction pieces were established and compared before and after processing to analyze the changes in their chemical composition.Common peaks of Radix Glycyrrhizae decreased after processing.Three batches of were randomly selected to compare Radix Glycyrrhizae processed with wine and butter,as well as raw Radix Glycyrrhizae separately.The results showed that some peaks appeared or disappeared in Radix Glycyrrhizae processed with wine and butter,and the changes in the area of common peaks were obvious.The peak areas of Radix Glycyrrhizae processed with wine and butter in 2 batches of medicinal materials increased significantly in 2.19~2.32 min,indicating that the types and contents of chemical components also changed significantly after processing compared with raw Radix Glycyrrhizae.5.The immune enhancement of different processed Radix Glycyrrhizae were compared in vitro.Compared with Con group,the efficiency of phagocytosis of neutral red by macrophages in raw Radix Glycyrrhizae group and wine Radix Glycyrrhizae group was significantly increased.The efficiency of phagocytosis of neutral red by macrophages in butter Radix Glycyrrhizae group was also significantly increased,while there was no significant change in honey Radix Glycyrrhizae group.The results suggesteds that compared with raw Radix Glycyrrhizae,Radix Glycyrrhizae steamed with wine has the most significant effect on enhancing phagocytic efficiency of macrophages,followed by that stir-frying with butter,and then the stir-frying with honey specified in pharmacopoeia.Conclusion:To sum up,through literature research,it proves that processing methods of Radix Glycyrrhizae with wine and butter have a long history and high utilization rate,which is worth exploring with modern research methods.The processing conditions of steaming with wine and stir-frying with butter were preliminarily established,and the quality standard of decoction pieces was established.The HPLC fingerprints of Radix Glycyrrhizae were established to compare and analyze the change of chemical constituents before and after processing.In vitro study exhibited,that both steamed Radix Glycyrrhizae with wine and stir-fried Radix Glycyrrhizae with butter enhanced the phagocytosis of neutral red by macrophages,thus improving the immunity of the body. |
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