Study On Processing Methods And Processing Standardization Of Forsythia

Forsythia suspensa,the air-dried fruit of Forsythia suspensa (Thunb.) Vahl (Oleaceae), is a common tradition Chinese medicine recorded in Chinese Pharmacopeia. Green forsythia is harvested in autumn when the fruit ripening is in initial period and with green color. After removing impurities, steamed and dried,it can be used. When the fruit ripened, it is called "Old Forsythia"after removing impurities and dried.There is not clear provision about the processing methods of Forsythia, and the advantages and disadvantages of processed products quality was judged by the content of the forsythin, forsythiaside and several ingredient. This is not perfect, so it is very important to Research Forsythia processing methods.This project would use orthogonal experiment to optimize the the best processing technology of Forsythia,and established processing methods and production process standards of forsythia. Studied on the stability of Forsythia by the numbers. At the same time, evaluated the quality and antibacterial-spectral efficiency of Forsythia with the same processing methods that was picked at21origins. Thus to provide the basis for using Forsythia safety, effectively and quality control and other aspects in-depth research.1. Studied on the processing technology of Forsythia:Used the amount of the forsythia alcohol extract,the content of forsythiaside A and forsythin, total phenol content, as well as clear the DPPH radical activity and the inhibitory effect of Staphylococcus aureus as evaluation index;and used orthogonal experimental method to research the processing technology conditions of forsythia.The results showed that the chemical composition and activity of Forsythia have significant changes with different processing conditions.The best boiled processing determined by considering various factors was adding water6times and using boiling water to boil8min.2. The accelerated stability test of Forsythia:The accelerated conditions was T:40±2,RH:75%. Then used TLC, impurities, moisture, total ash and content of extract as an indicator to evaluate the stability of Forsythia. The results showed that the indicators of Forsythia were stable and no significant change under accelerated conditions in6months. 3. Comparison of chemical composition in forsythia from different origin:Using HPLC method, then conducted a preliminary evaluation of the forsythia processed products by the content determination and fingerprint.4. Study on antibacterial-spectral efficiency of forsythia from different origin: Used inhibition zone method to compare the antibacterial effect of forsythia from different origin,then combined with the fingerprint to analyze the correlation between the chemical composition and antibacterial activity of Forsythia. The result showed that caffeic acid, forsythiaside A, forsythin and forsythia Lignans were closely related with antibacterial activity.