Study On The Comparasion Of Toxicity And Components Before And After Stir-frying And The Quality Analysis Of Xanthii Fructus

Xanthii Fructus is the fruit with dry and mature involucre of Xanthium sibiricum Patr. Xanthii Fructus which play the important role of treat nose diease in commonly used Prescriptions, is the important medicine to cure nasosinusitis and headache in ancient time. Althoght Xanthii Fructus is poisonous,it’s toxic component is still unclear. Though pharmacology experiment and clinical applications all show that Xanthii Fructus can reduce toxicity after Stir-frying,the mechanism of ruduce toxicity is still unclear.The author screened the toxic part and determined the toxic part of Xanthii Fructus with the tracking of acute toxicity tests.Compared the toxicity and component change of different parts of Xanthii Fructus before and after Stir-frying.Established the quality standards and laid the foundation to study the mechanism of ruduce toxicity after Stir-frying and the research of processing technology of Xanthii Fructus.We extracted the different parts according to the different categories of Xanthii Fructus before and after Stir-frying. Screened the toxic parts and determined the toxic parts of Xanthii Fructus with the tracking of acute toxicity tests.Compared the toxic changes of toxic parts of Xanthii Fructus before and after Stir-frying and detemined the toxicity can be reduced after processing of Xanthii Fructus.We utilized the supercritical CO2extract technology to research extraction technology of Fried xanthium’oil systematic,determined reliable technical parameters.Adopting HPLC, respectively, we established the fingerprints of the ethanol extracts of Xanthium sibiricum before and after Stir-frying. And we comparatively studied on both of the fingerprints, calibrating18common peaks among which two peaks has been identified as chlorogenic acid and1,5-caffeoylquinic acid. Those two extracts have consistency in chemical composition but differences in content. Those also have good reproducibility and stability in method. Chromatographic peaks could be separated well, had high similarity and laid a foundation for the Xanthium sibiricum and fried Xanthium with international standards of quality evaluation methods.Adopting TLC and using chlorogenic acid and1,5-caffeoylquinic acid as references, we established the TLC identification method of Xanthium sibiricum.Adopting HPLC, content analysis of chlorogenic acid in Xanthium sibiricum has been conducted.Good reproducibility and reliability determination method have been established, which laid the foundation to study the quality control of Fructus xanthium.