| Objective:Curcuma kwangsiensis S.G.Lee et C.F.Liang is one of the three major sources of Curcuma in the 2020 Chinese Pharmacopoeia,and it is also one of the authentic medicinal materials in Guangxi.During the preliminary investigation of the research team,it was found that most of the volatile oil content of Curcuma kwangsiensis decoction processed by farmers did not meet the pharmacopoeia standards and could not meet the requirements for clinical use.In order to explore the factors that affect the volatile oil content and overall quality of Curcuma kwangsiensis decoction pieces during the processing,and to understand the mechanism of vinegar production,this article takes Curcuma kwangsiensis as the research object,conducts a preliminary study on its initial processing technology,and then uses high performance liquid chromatography（HPLC）analyzed the changes of common components before and after vinegar production,and at the same time explored the differences in the stability of volatile oil before and after vinegar production by the types and content changes of volatile components,and combined with the results of pharmacodynamics to preliminarily explain the mechanism of Curcuma kwangsiensis vinegar production.Methods:1.Research on the initial processing technology of Curcuma kwangsiensis turmericus takes volatile oil,moisture,gemmazone,total curcumin content and appearance color as comprehensive evaluation indicators,which may affect the volatile oil content and overall quality of Curcuma kwangsiensis turmeric during its processing from raw medicinal materials to decoction pieces.Research on various production links,including different preparation methods and time,medicinal material drying method and time,cutting method and thickness,drying method and temperature of decoction pieces,so as to determine the best initial processing process parameters;2.Curcuma kwangsiensis vinegar is shared before and after production Study on the change of components.HPLC was used to analyze the chemical components of Curcuma kwangsiensis vinegar pieces,vinegar decoction pieces and homemade vinegar decoction pieces.The common chromatographic peaks were analyzed by multivariate statistical analysis methods to obtain potential quality marker compounds before and after the production of Curcuma kwangsiensis vinegar.3.Study on the stability of the volatile oil before and after the production of Curcuma kwangsiensis vinegar.The volatile oils of Curcuma kwangsiensis raw decoction pieces and vinegar decoction pieces were extracted by steam distillation,and their volatile components were analyzed by gas chromatography-mass spectrometry（GC-MS）technology application treat volatile oil samples with different heating temperatures and different heating times to explore the effects of temperature and time on the types and contents of volatile oils in raw and vinegar pieces.On this basis,antioxidants are added,and antioxidants with better improved effects are preferred,and Curcuma kwangsiensis vinegar is studied.The difference in the stability of the volatile oil before and after preparation;4.Anti-liver fibrosis research after preparation of Curcuma kwangsiensis Turmeric Vinegar:40%CCl4combined with olive oil was used to subcutaneously inject rats to establish liver fibrosis model rats,and to investigate the other decoction pieces of Curcuma kwangsiensis Turmeric Vinegar The high-dose group and low-dose group of the alcohol extract have an effect on the behavior of model rats and serum alanine aminotransferase（ALT）,aspartate aminotransferase（AST）,laminin（LN）,pre-type III Collagen（Procollagen type III,PCⅢ）,collagen typeⅣ（Collage typeⅣ,CⅣ）,albumin（Albumin,ALB）level influence difference,combined with HE staining,analyze the preliminary mechanism of Curcuma kwangsiensis vinegar decoction pieces against liver fibrosis.Results:1.The best initial processing parameters of Curcuma kwangsiensis were obtained in this experiment:take fresh Curcuma kwangsiensis medicinal materials,divide them into different sizes,wash away the sediment,cut off the roots and scales,and use the steaming method to reach the state of the heart.The steam starts timing,steamed for 80 minutes and then taken out,bake the pharmaceutical materials for 36 hours,cut 3 mm thick slices,dry at45°C,and let them cool;2.The HPLC spectrum analysis shows that there are8 common peaks after the vinegar is prepared.The peak area of common peak No.4 increased to a large extent,and peaks No 5 and No.6 both showed a large degree of decline.Among them,peak No 6 was identified as gemazone;by clustering（CA）,the smallest deviation Two multiplication（PLS-DA）analysis can distinguish the commercially available Curcuma kwangsiensis turmeric,vinegar products and homemade vinegar products.Peaks 4,5,and 6are important characteristic peaks of Curcuma kwangsiensis turmeric and vinegar products;3.GC-MS results showed that the types of volatile components in Curcuma kwangsiensis vinegar were reduced,and the total content of volatile components decreased;the volatile oils of raw decoction pieces and vinegar decoction pieces were both significantly unstable at 100°C,and the stability of vinegar decoction pieces volatile oil was excellent at100°C.The volatile oil of raw decoction pieces has the worst stability when heated for 7 h,and the volatile oil of vinegar decoction pieces has the worst stability when heated for 8 h.The stability of the volatile oil of vinegar decoction pieces is better than that of raw decoction pieces after heating for 2h;it is found after adding antioxidants Carvacrol can reduce the content of epicurofuralenone in the volatile oil oxidation group of Curcuma kwangsiensis turmeric decoction pieces to the level of unoxidized volatile oil,and octyl gallate can make the content of epicurcumenone and gemmazone in the volatile oil oxidation group of vinegar decoction pieces decrease The content was increased to the level of unoxidized volatile oil;4.The behavioral results of the alcohol extract of Curcuma kwangsiensis vinegar decoction pieces on hepatic fibrosis rats showed that after the modeling,the rats in the blank group had dense white coats,good mental state,and active actions.In the model group,food intake is normal,drinking water is normal,stool is normal,and urine is normal;the model group is sluggish,with yellowish coat and hair loss,slow movement,loose stools,weight loss,drinking water,and thick urine;symptoms in other groups are all relieved.The results of various indicators showed that compared with the blank group,the serum levels of ALT,AST,ALB,LN,PCⅢ,and CⅣin the model group had significant changes.Compared with the model group,the positive group rats The content of ALB in the serum increased,and the content of other indicators decreased.Compared with the low dose,the content of ALB in the serum of rats in the high-dose group increased,while the content of other indicators decreased.Conclusion:1.The initial processing technology of Curcuma kwangsiensis turmeric was optimized by multi-index determination combined with appearance color.The results showed that the production links such as cooking,drying,and cutting during the processing have a great influence on the volatile oil content and overall quality of Curcuma kwangsiensis turmeric decoction pieces.This research can fill in the blank of Curcuma kwangsiensis primary processing technology,and at the same time can provide certain data support for the processing of enterprises and farmers;2.There are differences in the content of common components before and after Curcuma kwangsiensis vinegar production,which shows that Curcuma kwangsiensis raw and vinegar products are available on the market.And the quality of homemade vinegar products has certain differences.Among them,the common peaks of No.4,5,and 6 are important different characteristic peaks of Curcuma kwangsiensis and vinegar products,which can provide certainty for the identification of Curcuma kwangsiensis and vinegar products.3.The types and contents of volatile components before and after the production of Curcuma kwangsiensis turmeric vinegar are different,and the stability of the volatile oil after vinegar production is enhanced;carvacrol has a good effect on improving the stability of the volatile oil of oxidized raw decoction pieces.The ester has a good effect on improving the stability of the volatile oil of oxidized vinegar decoction pieces,which has certain significance for the application of Curcuma kwangsiensis turmeric volatile oil,and has a certain reference for the storage and medicinal use of Curcuma kwangsiensis turmeric volatile oil;4.Curcuma kwangsiensis vinegar decoction pieces alcohol The therapeutic effect of the high-dose extract group on hepatic fibrosis rats is better than that of the low-dose group,mainly by reducing the inflammation of the liver and the deposition of extracellular matrix in the liver,promoting the reduction of collagen content,thereby reducing the indicators of liver fibrosis. |
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