And Wine Angelica Processing Technology And Quality Standards

Alcohol Processed Radix Angelica Sinensis ( I ) is the processed product of the dried roots of Angelica sinensis (Oliz.) Diels. (Umbelliferae') . It is commonly used to treat amenia, dysmenorrhea, wind dampness and traumatic injury for its efficacy of promoting blood circulatiom and increasing menstruation.Keeping to traditional processing experience of Chinese Materia Medica, we have studied the processing technics and quality standard of I with modern technology. According to the main constituents of Radix Angelica Sinensis(II), contents of ferulic acid, volatile oils and extracts with 70%Et0H were regarded as the evaluation index and the optimizational processing technics were determined by means of single factor experiment screening . The optimization processing technics is : firstly mixing the clean pieces of II with fixed quantitative yellow wine evenly, after that, putting the mixture into one airtight container for 1h so as the yellow wine can be fully obsorbed by II. then putting the pieces of II with yellow wine into one electrical pan that heated to 250癈 beforehand and frying for 25min per 10kg pieces(except the weight of yellow wine). Finally taking out the fried pieces and cooling it to room temperature. The optimizational weight proportion of II and yellow wine is 100:10.Quality standard of I was studied and the determination methods of ferulic acid was established with HPLC. The contents of volatile oils and 70%Et0H extracts were also determined with methods of Pharmacopoeia of PRC and the content limitations of each evaluation index were prescripted. The fingerprint and stability of I were investigated too.The results indicate that the processing technics of Alcohol Processed Radix Angelica Sinensis is in reason and approvable. It' s quality is stable and can be controlled.