| Objective: The aim of this study was to investigate the influence on soluble substances and phanuacodynamics of Danggui Powder processed by the methods of wine and mini-grinded. Methods: The soluble effect of seven components in the raw, the wine-processed, the mini-grinded and the simulated wine mini-grinded Danggui Powders was measured and compared by the means of TLC and HPLC etc methods Meanwhile, the changes of pharmacodynamics were also detected and compared by the methods of writhing and hot- plate, weight of immune organ, hemorrhagic iron-deficency anemia model and isolated uterine smooth muscle of mice. Results: The amount of other components of the raw Danggui Powder was higher than these wine-processed apart from slightly lower total amount of soluble components. The amounts of soluble substance, reduing sugar, proteins, baicalin, paeoniflorin were greatly improved by mini- grinded, but no obviously influence on ferulic acid and Iigusticum lactone. The amount of soluble components, reduing sugar, proteins was significantly increased by wine plus mini-grinded, but unfavorable to ferulic acid. The wine one had an advantage over the raw in the effects of easing pain and antiabortion, but no significant differences. The mini-grinded was markedly outbalance traditional one in all pharinacodynaniics parameters. While, the simulated wine mini-grinded Danggui Powder was superior to mini-gnnded in all indexes. Conclusioit: The four herbs processed by wine could not reflect the original intention and function of set prescription. Mini- gnnded Danggui Powder was markedly improved quality of the drug and benefited soluble components as well as drug effects. |
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