Study On The "Unification Of Medicines And Excipients" Characteristics Of Honey Based On Chemometrics

Honey is the naturally sweet substance produced by honeybees from the nectar or secretions of plants or excretions of plant-sucking insects on the living part of plants.Chinese medicinal honey is brewed by Apis cerana Fabricius or Apis mellifera Linnaeus.Honey is an important excipient with the medicinal and edible.Honey has antibacterial,anti-inflammatory antioxidant and other activities,used in the digestive system,respiratory system and other diseases of the treatment clinically.As an auxiliary material of Chinese medicine,it has the dual function of matching and concocting,and synergism,relaxation and detoxification.Now,studies on honey as a honey-burning accessories are rich.However,there are still some problems such as unclear honey source and imperfect quality standards.In addition,it is necessary to demonstrate the scientific nature of honey refining and the applications in honey roasting.Therefore,this topic from the antioxidant activity,phenol composition,the process of honey refining in the physical and chemical index change law and its impact on the internal chemical composition of mulberry skin herbs in the process of honey burning three angles to carry out systematic research,hoping to provide reference for the selection of honey source,honey refining and the scientific nature of honey burning.1.In order to compare the differences of different honeys,and select a batch of honey to study the characteristics of auxiliary materials.Ultraviolet spectrophotometry and high performance liquid chromatography were used to detect the color,total phenol content,in vitro antioxidant activity and phenol fingerprints of 26 batches of honey on the market,combined with correlation analysis,cluster analysis,principal component analysis and soft independent modeling of class analogy to explore the antioxidant activity and composition differences of the samples.The color of honey samples ranged from water white to dark,the total phenol content was quite different,and they all showed certain antioxidant activity.The total phenol content was significantly positively correlated with the total antioxidant capacity.Among the26 types of honey,jujube honey has a darker color,the highest total phenol content,and the strongest antioxidant capacity,showing unique advantages.Correlation warping method was used to correct the full-profile fingerprint.The samples were divided into 2 groups by cluster analysis and principal component analysis.The results showed that jujube honey and linden tree honey with strong total phenol content and in vitro antioxidant activity were aggregated as a group,other honeys were clustered into another group.The soft independent modeling of class analogy was used to verify the accuracy of model verification as high as 100%,which provided a basis for subsequent research on the characteristics of honey accessories.2.To explore the influence of heating on the physicochemical parameters of honey,the honey was refined by constant temperature heating method.The physicochemical parameters of acacia and jujube honey were measured every 5 minutes in the heating process,and the kinetic model was used to simulate the law of change analyze correlation between various indicators.The internal temperature of acacia and jujube honey raised continuously during the process of heating until the highest temperature.The moisture content of both continues to decline.The moisture content of jujube honey was reduced from 17.65% to 14.31%;the moisture content of acacia honey was reduced from 17.65% to 11.87%.The p H increased first and then decreased during the refining process.Color intensity,viscosity,total phenol content,hydroxymethyl furfural content,total antioxidant capacity,and DPPH radical scavenging rate all showed an increasing trend over time,all of which can be described by a primary/secondary kinetic model.There is a significant correlation between the indicators.The changes in these physicochemical parameters verified the scientific nature of honey refining to a certain extent.3.The quality of mulberry bark medicinal materials varies.Before studying the influence of honey burning on its internal components,the HPLC fingerprint of mulberry bark is first established,and the quality of mulberry bark medicinal materials is evaluated by combining content determination and chemical pattern recognition methods to select the better quality.Mulberry bark for follow-up research.An exploratory clustering analysis of 23 batches of mulberry bark medicinal materials based on the shared peak data of fingerprints showed that the processing method of the outer cork of mulberry bark medicinal materials may be one of the important factors affecting the quality difference.Therefore,self-made samples of the cork removal group To be verified,the principal component analysis model showed that the mulberry bark removal of the cork group and the non-removing cork group can be clearly distinguished,and the partial least square discriminant analysis was used to screen out the potential chemical markers(Phellinus flavone G,Sanxin).The content of Phellinus flavonoid G and other main components were determined,and the differences between the two groups of samples were compared.The results showed that there was a significant difference in the content of the components between the cortex group and the non cortex group.It shows that the mulberry bark cleaning method will affect the internal composition difference of mulberry bark to a certain extent,which provides a reference basis for the subsequent selection of mulberry bark honeyburning medicinal materials.4.On the basis of research on honey,refined honey and mulberry bark medicinal materials,refined jujube nectar was used as a processing auxiliary material,and a batch of mulberry bark was selected as model medicinal materials to study the role of honey in the process of mulberry bark honey burning.The mulberry bark raw product group,the honey roasted group,and the clear fried group were set up.The total flavonoid content of the three groups of samples was determined by UV spectrophotometry,the honey roasted group> the raw product group> the cleared fried group;the raw product and the raw product were further compared There was no significant difference in the total flavonoid content of the water extract of the honey-added group.The overall chemical composition of the three groups of samples was determined by high performance liquid phase fingerprint spectroscopy.The increase in the content of the composition was greater than 1.5 times or the decrease was less than 0.67 times as the standard,and 36 chromatographic peaks with significant differences were screened out,of which 26 components showed Fresh products>Honey-roasted mulberry skin>Clean-fried mulberry skin.Through cluster analysis and principal component analysis results,it is found that the three groups of samples can each be grouped into one category.Orthogonal partial least squares discriminant analysis is used to compare the honey roasted products with the stir-fried products and the raw products respectively,and select and identify them.Mulberry glycoside A,chlorogenic acid,oxidized resveratrol,Phellinus flavonoid G,mulberry ketone C and mulberry are six main different components,and the thermal stability of the six components in raw products and honey products is evaluated.Investigation shows that the two change laws are consistent.Although honey does not show obvious solubilization and stabilization effect in the process of mulberry bark honey roasting,it still plays an important role.Mulberry bark achieves the purpose of alleviating the medicinal properties,but also prevents a large amount of loss of the ingredients in the medicinal materials.