Study On Processing Technology Of Cistanches Herba Based On Chemical Profile Analysis And "Quality Discrimination By Characters"

Cistanches Herba is a valuable traditional Chinese medicine and a nourishing food with a long history of application.It is warm in nature,sweet and salty in taste,and has the effect of tonifying kidney Yang,enriching blood,moistening intestines and relaxing constipation.Its demand for clinical medication and health care is increasing day by day,and its development prospect is broad.However,due to different processing methods and processing technology,the quality of Cistanches Herba on the market is uneven at present."Quality discrimination by characters" is the wisdom crystallization of the long-term experience of traditional Chinese medicine practitioners,which plays an important guiding role in the quality evaluation.With the development of science and technology,some emerging analytical methods can achieve the objective expression of the characters of traditional Chinese medicine.In order to better develop and utilize Cistanches Herba and effectively guarantee its quality,this paper studies the origin processing and processing technology of Cistanches Herba based on "quality discrimination by characters" and chemical profile analysis,mainly from the following five aspects:1.UHPLC-Q-Orbitrap-MS technology was used to identify the chemical constituents of Cistanches Herba.Chemical pattern recognition method was used to analyze the differences of chemical profiles among samples of Cistanches Herba with different harvest periods and processing methods.The results showed that Cistanches Herba with different harvesting stages and processing forms were clustered in different regions with obvious differences,and sucrose,mannitol,6-deoxycatalpol,2’-acetylcrocidoside,acteoside and betaine could be used as the different components to distinguish Cistanches Herba with different harvesting stages.2.Based on the theory of "quality discrimination by characters",the internal quality and appearance characteristics of Cistanches Herba were studied.The content of active components in samples of Cistanches Herba with different pretreatment and drying methods were determined.The electronic tongue technology was used to determine the sample tastes,the rehydration rate and hardness indexes were used to evaluate the sample texture indirectly and the correlation with the main chemical components contents was studied.The results showed that the best processing method was drying at 60 ℃ after steaming the whole plant of Cistanches Herba for 20 minutes.The correlation study found that there were different degrees of correlation between the taste,texture and other traits information and the contents of some components.3.In order to solve the complex processing steps and time-consuming processing problems of Cistanches Herba,an integrated process of primary processing was established,and technological parameters such as water content,amount of yellow rice wine and steaming time were investigated.Box-Behnken response surface design was used to optimize the integrated process of Cistanches Herba.The results showed that the optimum conditions were 30% water content,30% rice wine dosage and 4.5 h steaming time.Compared with traditional piece-processing,the content of some components in the prepared pieces of Cistanches Herba prepared by the integrated technology was significantly increased,and the process had good repeatability and stability.4.By means of electronic eye,electronic tongue and electronic nose technology,the changes of color,taste,odor and content of active components in the prepared slices of Cistanches Herba were compared during the processing.The results showed that the color of decoction pieces gradually deepened from medium brown to black brown.The comprehensive score showed that the best steaming time of Cistanches Herba was 4 hours,when the contents of components were retained the most.The color of the powder gradually deepened,from medium brown to black brown.When the powder color of Cistanches Herba was 1619 color,the processing degree was suitable.Compared with raw product,the sweet value of Cistanches Herba after processing increased,while the bitter value decreased.With the increase of steaming time and times,the saltiness value increased gradually.In terms of the overall taste,there were significant differences in the taste of Cistanches Herba samples with different steaming time during processing.Repeated steaming had little effect on its taste,and the taste tended to be stable after steaming for 4 hours.Using electronic nose technology,it was found that the odor of Cistanches Herba may be based on ethanol,hexane,isobutanol,trichloroethane,1S-α-pinene,phenylacetaldehyde and other components.In terms of the overall odor characteristics,heating and repeated steaming have a greater impact on the odor of Cistanches Herba.5.UHPLC-Q-Orbitrap-MS technology combined with stoichiometry was used to analyze the differences of chemical profiles between raw and processed products of Cistanches Herba.The characteristic components of Cistanches Herba before and after processing were preliminarily defined as sucrose,acteoside,isoacteoside,betaine,8-epistychnoic acid and caffeic acid.Through network pharmacological analysis,the possible core targets of these compounds were predicted.Studies showed that sucrose,acteoside,betaine,8-epigyranic acid,caffeic acid could bind to PPARG,FOS,MAOA,SREBF1,ADRB2 and other key targets,act on dopaminergic synapses,insulin signaling pathway,glycolysis and glucose metabolism synthesis,tumor necrosis factor signaling pathway,neuroactive ligand-receptor interaction and other major signaling pathways.It is involved in the release of neurotransmitters,regulating hormones,regulating immunity,anti-tumor and other functions.The results provided a scientific basis for the study of processing mechanism of Cistanches Herba.