| [Objective]Orthogonal test and Box-Behnken response surface method were used to study the best processing technology and extraction technology of active components of honey chaff stir-fried atractylodis rhizoma.Qualitative and quantitative analysis of the chemical components of atractylodis rhizoma before and after processing was carried out to analyze the differences in the changes of its components by using liquid chromatography-mass spectrometry,headspace gas chromatography-mass spectromery and high performance liquid chromatography.Through pharmacodynamic experiments,the effects of honey chaff stir-fried atractylodis rhizoma on gastric ulcer and analgesia were studied in order to compare the differences in pharmacodynamics.Correlation analysis the composition and efficacy changes of honey chaff stir-fried atractylodis rhizoma,the paper explains the effect of the processing effect changes in material base,reveals the processing mechanism,which provided scientific basis for the clinical promotion and application of Jiangxi"Jianchangbang"special processed decoction pieces.[Methods and Results]1.Study on processing technology and extraction technology of active ingredient（1）The optimal processing parameters of honey chaff frying were selected by using L9（34）orthogonal test design with the content ofβ-eucalysol,pigment,intracolide and ketone as the evaluation index and combined with entropy weight TOPSIS method and comprehensive analysis method.The results showed that the best processing technology of rice furars were:auxiliary materials and medicinal materials3:10,frying temperature 140℃,and frying time 4 min.（2）Box-Behnken method was used to optimize the extraction process parameters of effective ingredients of honey chaff frying.The best extraction process parameters of the active component was optimized by selecting the interaction between the liquid ratio,extraction time and extraction solvent influence the chemical composition as investigation factors through the response surface design method,and the main components as the evaluation index.It was as following:liquid ratio 1:15,ultrasonic time 32 min,the extraction solvent76%methanol.2.Study on the difference of composition changes before and after processing（1）We determine the content ofβ-eucalyptol,cerin,aloperolide and ketone in HPLC to investigate the influence of processing on the change of main components of cert.The results showed that the contents ofβ-eucalyvalol,ceride,ketone and other four components increased significantly.It indicated that the processing had an influence on the main active components of sortylo.（2）Based on the analysis of UPLC-Q-TOF-MS,the chemical composition of sorextract and honey chaff was analyzed to compare the chemical composition before and after processing.The results showed that 54 chemical components were identified by pale and honey chaff,including 27 organic acids,9 terpenoids,5 glycosides,4 polyacetylene,1 flavonoids and 8 others.27 characteristic peaks and 4 characteristic peaks of honey chaff products were identified.（3）HS-GC-MS was used to analyze the composition changes before and after the processing of honey chaff stir-fry.Results 79 components were identified,of which 54 components were identified from raw atractylodis rhizoma,honey chaff fried atractylodis rhizoma 65 kinds,the two have 40 kinds of ingredients.3.Effects of atractylodis rhizoma stir-fried with honey chaff on anti-gastric ulcer and analgesic effects before and after processing（1）The pathological model of mice with gastric ulcer was established by anhydrate ethanol.Gastric ulcer index,inhibition rate,tumor necrosis factor（TNF-α）,interleukin 2（IL-2）and interleukin 6（IL-6）were used as indexes to compare the effects of atractylodis rhizoma on gastric ulcer before and after processing.The results showed that compared with blank group,serum IL-2 content in model group was decreased,while IL-6 and TNF-αwere increased,the differences among all groups were statistically significant（P<0.05）.Compared with model group,all administration groups could reduce the damage of gastric mucosa induced by anhydrous alcohol in mice,and the difference between groups was statistically significant（P<0.05）.Raw atractylodis rhizoma group and stir-fried atractylodis rhizoma with honey chaff group could increase the content of IL-2 and decrease the contents of IL-6 and TNF-αin serum of mice.The alcohol extract of atractylodis rhizoma stir-fried with honey chaff had better effect on gastric mucosa injury and serum inflammatory factors than raw products.（2）Pain response was induced by acetic acid in mice by twisting body with acetic acid to replicate the pain pathological model.After intervention of atractylodis rhizoma and honey chaff stir-fried atractylodis rhizoma,the effect of atractylodis rhizoma processing on pain was investigated.The results showed that compared with the blank group,the twisting times of mice in the model group was significantly increased,and the difference between groups was significant statistical significance（P<0.01）.Compared with model group,the number of body twisting decreased in raw atractylodis rhizoma and stir-fried atractylodis rhizoma with honey chaff groups,and the difference between groups was significant statistical significance（P<0.01）,and the number of twist body and negatively correlated to the dose,pain suppression rate.These results indicated that atractylodis rhizoma had analgesic effect on acute inflammatory pain,and the pain inhibition rate of atractylodis rhizoma stir-fried with honey chaff was higher than that of raw products.[Conclusion]1.The optimized processing technology and extraction parameters of active components were scientific and reasonable,and the results were stable,which could lay the foundation for further study of atractylodis rhizoma.2.In the study of the difference of composition changes before and after processing,the processing affected the types and content of terractylodes after processing.Most of the contents of terpenoids decreased after processing,while the content of teriterpenes increased greatly.Most of these processing components are active ingredients with potential clinical application value,indicating that the content of dry ingredients can be reduced by frying through honey chaff,and then enhance the effect,which indicating that the enhancement of efficacy may be related to the change in the content of monoterpenoids and quiterpenoids.3.For the efficacy study,atractylodes fried through honey chaff has significantly improved gastric ulcer and acetic acid-induced abdominal pain in mice.This mechanism of action may be achieved by reducing the content of IL-6,TNF-αand increasing the serum content of IL-2 in mice to improve the damage of gastric mucosa.The analgesic effect may be related to the improvement of the main active components and the increased bioavailability of these components in the tested animals,thus enhancing the efficacy.The results showed that the improvement was better than that in gastric ulcer and acute abdominal pain,indicating that it could increase after honey chaff Strong efficacy has its scientific rationality.Based on the experimental results,this study focused on the process of"Jianchangbang"honey chaff stir-fried atractylodis rhizoma,the composition and the changes of medicinal effect after processing,comprehensively analyzes the influence of processing on the chemical composition and medicinal effect of atractylodis rhizoma,,and discusses the mechanism of changes after processing,and makes it clear that the anti-gastric ulcer and analgesic effect of atractylodis rhizoma,can be enhanced after frying with honey chaff.It was preliminary expounded that the enhanced efficacy of atractylodis rhizoma after processing with honey chaff was closely related to the changes of active components,and the changing mechanism of processing action was clarified,which provided a scientific basis for the rationality of processing,and also provided data support for the clinical promotion and application of this processed product. |
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