Research On Character And Chemical Composition Change In The Nine Process Of Rehmanniae

Rehmanniae is the fresh or dry root of Rehmannia glutinosa Libosch. of Scrophulariaceae. The raw has the efficacy of cooling blood and nourishing Yin. while the processed one enriching blood and nourishing Yin. From raw Rehmanniae to Radix Rehmaniae Preparate, the external characters, internal components are changing greatly, especially of which color and taste changed drastically. Therefore, "black as lacquer, sweet as candy" as an experience for judging huohou of Radix Rehmaniae Preparate. However, the judgement of huohou of Rehmanniae still relies on touch, visual inspection and taste et al, these sensory analyses relies on human beings, of which possess great subjectivity, it is not conducive to the modernization and standardization of TCM process. How to judge the process terminal of Rehmaniae has been closely watched, and lots of new technologies have been applied in this area. This paper introduce intelligent sensory technologies (machine vision, electronic nose and electronic tongue) to study characters variation of the process of Rehmaniae for the first time, and in combined with chemical component change to explore critical point of the process of Rehmaniae.Firstly, to confirm processing technology of Rehmaniae by means of literature research, consulting TCM processing specialists.Secondly, intelligent sensory technologies were applied to analyze the change rule of characters of the process of Rehmaniae. Color measurements of different processing degree of Rehmaniae were determined by machine vision, while favor and taste were determined by electronic nose and tongue. Chemometrics was applied to process these datas to analyze characters change of the process of Rehmaniae.Thirdly, characteristic spectrum was applied to analyze chemical component change of the process of Rehmaniae, and the main chemical components include iridoid glycosides (catalpol alcohol, Rehmannioside A and D), saccharides (glucose and fructose). And also, clustering analysis was developed to explore interior quality change of the process of Rehmaniae.At last, correlation analysis was used to explore characters change and interior components variation of the process of Rehmaniae, according to the correlation results to analyze critical point.In conclusion, intelligent sensory technologies can objectively measure and analyze color, favor and taste variation in the process of Rehmaniae, and the discriminant result is good. The main chemical components showed some regularity. According to the results, Rehmaniae, which need to be steamed for 4h and take out to bake to well-dryness, and repeat four to five times, can reach to the critical point. This topic is a good help to provide reference for the nine process of Rehmaniae.