Study On Quality Evaluation Of Artemisiae Argyi Folium Processed With Four Excipients And Vinegar Schisandrae Chinensis Fructus

The processing of traditional Chinese medicine is a unique pharmaceutical technology in China,and the use of decoction pieces into medicine is the characteristic of traditional Chinese medicine.Due to the large variety and specifications of decoction pieces,the processing methods in various places are not unified,the process technology is relatively backward,and the quality of decoction pieces is difficult to guarantee,which directly affects the clinical efficacy of traditional Chinese medicine.At present,the standards commonly used in the quality evaluation of traditional Chinese medicine Pieces in China are mainly Chinese Pharmacopoeia and local processing specifications.In recent years,despite the remarkable achievements in the research and formulation of decoction piece standards,there are still many problems,such as "various methods in different places" or "multiple methods with one drug".It is urgent to improve the decoction piece standards and ensure the clinical curative effect.This paper uses modern instrumental analysis methods to compare the changes before and after processing,studies the Artemisiae Argyi Folium processed with four excipients and vinegar Schisandrae Chinensis fructus decoction pieces with Lingnan local characteristics,and establishes the quality evaluation system with decoction pieces characteristics,so as to provide a scientific basis for improving the quality evaluation system of Artemisiae Argyi Folium processed with four excipients and vinegar Schisandrae Chinensis fructus.This paper mainly includes the following parts:1.Literature review.By searching the literature databases such as CNKI,VIP,Wanfang,PubMed and web of science,and consulting relevant books,this paper summarizes the research progress of chemical composition,processing and quality evaluation of Artemisiae Argyi Folium and Schisandrae Chinensis fructus.Artemisiae Argyi Folium processed with four excipients and vinegar Schisandrae Chinensis fructus are widely used in Lingnan area.Artemisiae Argyi Folium processed with four excipients is mostly used in prescription preparations,but they are not included in the Chinese Pharmacopoeia.vinegar Schisandrae Chinensis fructus is included in the Chinese Pharmacopoeia 2020 edition,but only the content of schizandrol A is required to be determined,and the quality standard is not perfect.2.Study on quality evaluation of Artemisiae Argyi Folium processed with four excipients.15 batches of Artemisiae Argyi Folium from different producing areas were collected,and Artemisiae Argyi Folium processed with four excipients were made according to the processing method of four excipients concocted Artemisiae Argyi Folium in the processing specification of Sichuan Province.The ultra high performance liquid chromatography(UPLC)fingerprints of 30 batches of Artemisiae Argyi Folium and Artemisiae Argyi Folium processed with four excipients were established,and the fingerprints of Artemisiae Argyi Folium before and after processing were analyzed by chemometrics method.A total of 15 characteristic peaks were calibrated in the fingerprints of Artemisiae Argyi Folium and Artemisiae Argyi Folium processed with four excipients.Through the comparison and analysis of the UPLC fingerprints of Artemisiae Argyi Folium and Artemisiae Argyi Folium processed with four excipients,it was found that there was no significant difference in the number of chromatographic peaks,but there were significant changes in the peak area of some components,including peak 8(3,5-dicaffeoylquinic acid),peak 4(4-caffeoylquinic acid),and peak 9(4,5-dicaffeoylquinic),Peak 1(5-caffeoylquinic acid)made the greatest contribution to the distinction between Artemisiae Argyi Folium and Artemisiae Argyi Folium processed with four excipients.The contents of 5-caffeoylquinic acid,3-caffeoylquinic acid,4-caffeoylquinic acid,3,4-dicaffeoylquinic acid,3,5-dicaffeoylquinic acid,4,5dicaffeoylquinic acid,jaceosidin and epuatilin were determined.It lays a foundation for revealing the change law of components before and after processing,and provides a scientific basis for its quality control.At the same time,according to the content determination results,compared with Artemisiae Argyi Folium,the contents of 3caffeoylquinic acid and 3,4-dicaffeoylquinic acid did not change significantly,and the contents of jaceosidin and epuatilin decreased;the content of 5-caffeoylquinic acid,4caffeoylquinic acid and 4,5-dicaffeoylquinic increased significantly(P<0.01).The average increase rate was 32.50%,66.83%,29.39%respectively.The content of 3,5dicaffeoylquinic acid was significantly decreased(P<0.01),and the average decrease rate was 51.25%.In this experiment,the quality evaluation method of Artemisiae Argyi Folium processed with four excipients was established through the qualitative and quantitative study of the pharmacodynamic components before and after Artemisiae Argyi Folium processed with four excipients.In addition,it is also confirmed that there is mutual transformation between components in the processing of Artemisiae Argyi Folium,but whether the mutual transformation between components is related to the change of efficacy after processing Artemisiae Argyi Folium needs further research and discussion.3.Study on quality evaluation of vinegar Schisandrae Chinensis fructus.20 batches of Schisandrae Chinensis fructus from different producing areas were collected,and the corresponding vinegar Schisandrae Chinensis fructus was prepared according to the processing standard of Chinese Pharmacopoeia 2020.The HPLC fingerprints of 40 batches of Schisandrae Chinensis fructus and vinegar Schisandrae Chinensis fructus were established,and the changes of chemical components before and after processing were analyzed by chemometric analysis method.There were 12 common peaks in the lignan fingerprints of Schisandrae Chinensis fructus and vinegar Schisandrae Chinensis fructus,and 4 common peaks in the organic acid fingerprints.The results of fingerprint analysis showed that there was no significant change in the lignan fingerprint after the processing of Schisandrae Chinensis fructus,indicating that the lignan chemical components in Schisandrae Chinensis fructus were relatively stable and had no qualitative change.After processing Schisandrae Chinensis fructus,the content of 5hydroxymethylfurfural in organic acid fingerprint increased significantly.The contents of in 40 batches of Schisandrae Chinensis fructus and vinegar Schisandrae Chinensis fructus were determined by UPLC,and the contents of malic acid and citric acid in 40 batches of Schisandrae Chinensis fructus and vinegar Schisandrae Chinensis fructus were determined by HPLC,The changes of these 12 indexes before and after Schisandrae Chinensis fructus vinegar steaming were compared.The results of content determination showed that the contents of schisantherin A,schisantherin B,schisandrin A increased significantly after processing(P<0.01),while the contents of other components did not change significantly.Using electronic eye and electronic tongue technology,the color and taste of 20 batches of Schisandrae Chinensis fructus before and after vinegar steaming were measured,the correlation between the changes of appearance properties and internal chemical components of Schisandrae Chinensis fructus and vinegar Schisandrae Chinensis fructus was analyzed.After statistical analysis of the electronic eye data of Schisandrae Chinensis fructus and vinegar Schisandrae Chinensis fructus,the results show that the electronic eye data can effectively distinguish Schisandrae Chinensis fructus and vinegar Schisandrae Chinensis fructus.It is suggested that a*<12.0 and b*<8.0 should be used as a reference for quickly distinguishing Schisandrae Chinensis fructus and vinegar Schisandrae Chinensis fructus.Electronic tongue technology can also effectively separate Schisandrae Chinensis fructus and vinegar Schisandrae Chinensis fructus.There are significant differences in Sourness,Afteraste-B,Aftertaste-A before and after processing Schisandrae Chinensis fructus.The components of lignans and organic acids determined by content determination have a correlation with the taste of Schisandrae Chinensis fructus and vinegar Schisandrae Chinensis fructus.The content o Schisandrae Chinensis fructus and vinegar Schisandrae Chinensis fructus can be inferred by measuring the taste of Schisandrae Chinensis fructus and vinegar Schisandrae Chinensis fructus by electronic tongue technology,so as to quickly and effectively evaluate the quality of decoction pieces.Based on the comprehensive analysis of external characteristics,qualitative and quantitative aspects,this experiment established and improved the quality evaluation standard of vinegar Schisandrae Chinensis fructus.