Research On Common Problems Of Chaojiao Technology

In this paper, we take six medicinal herbs commonly used as models of "Chao Jiao" to study the mutual problems in the technologies of "Chao Jiao". Intelligent temperature-controlling apparatus is lead into this experiment to study the influence factors of "Huo Li" preliminarily, by means of statistics modus we get a model of dependent linearity of the increase rate of temperature with the dosage, the rate of rotation and the temperature of pot, is Y^= 10.228-1.145x1+0.057x2+0.029x3. Apart from this, we also get the results that the greatest impact factors of "Huo Li" are the dosage and the rate of rotation. Thus, during "Chao Jiao" study, we can control the "Huo Li" by controlling the dosage and the rate of rotation.Through collection and statistical analysis of color and final temperature of the six medicinal herbs during processing, we quantify the terminology "external color is coke yellow or brown" of the medicinal herbs when stir-baked in the general rules of the current Pharmacopoeia, getting colors data of medicinal herbs when "Chao Jiao" to moderate "level of attainment":Fructus Crataegi L* (38.9823,39.6595), Semen Arecael L* (39.3239,39.9228), Fructus Gardeniae L* (40.4376,40.8410), Fructus Toosendan L* (40.7561,41.0603), Fructus Hoedei Germinatus L* (44.2738,44.4005), JianQu L* (40.8013,41.1880), by means of statistics modus we get the relationship between final temperature of "Chao Jiao" medicinal herbs and L* of color,that is Y=a-bx, a(55.730,77.993), b (0.050,0.193),'thus, we can transform the color determination of old drug workers into the control of the final temperature. The final temperature of the six kinds of medicinal herbs which is also the regularities of "Huo Hou" is:Fructus Crataegi (162.65℃～165.17℃), Semen Arecael (209.19℃～211.30℃), Fructus Gardeniae (162.05℃～164.35℃), Fructus Toosendan (169.07℃～171.37℃), Fructus Hoedei Germinatus (158.41℃～160.65℃), JianQu (215.60℃～217.94℃). There are some differences between different herbs, these are related to herbs species, texture and size and so on."Huo Li" and "Huo Hou" in "Chao Jiao" are the main factors influence the changes of various components in medicinal herbs when processed. The target components of Fructus Crataegi Fructus Gardeniae and Fructus Toosendan decline by about 20%-40%, while, the three Alkaloids in Semen Arecael decline the most obviously, by about 40%-70%. The "Huo Hou" of these types of medicinal herbs which is also the final temperature is close to the melting point of target components of each medicine herb. When the processes are coming to the end, the target components decompose more or less, this can Interpretation the purpose of processing better, which is to reduce Irritation or lower the toxicity. The range of water content in herbs is roughly 4%～9% after stir-baked to brown, this can act as evidence of "Huo Li" control."Huo Hou" which is also the final temperature of medicine herbs mainly combined with changes of target components and water content and other regularities, can be regarded as norm when on-line monitoring next step.