Differences Before And After Stemona Frying With Honey And Research On Quality Standards Of Stemona Fried With Honey

Objective: To optimized optimum honey-fried craft for Stemona tuberosa Lour.optimize the stir-baking technique for Stemona tuberosa Lour. with honey,and planing to establish the quality standards of honey-fried Stemona tuberosa Lour..Collect the basic data of Stemona tuberosa Lour. before and after fried with honey, analyze and compare of the data in each group,to provide a reference for the further study of honey-fried stemona radix.At the same time,provide a reference for the revision of pieces standard in “Specification for processing Chinese medicinal materials in Anhui Province”through the study of honey-fried stemonae radix.Methods:According to orthogonal design L9(34) of stuffy honey and water ratio, baking temperature, moistening time and baking time. To ensure the best honey-roasted parameter of Stemona tuberosa Lour. Establish the quality standards of honey-fried Stemona tuberosa Lour..Alkaloids in honey-fried Stemona tuberosa Lour. were distinguished by TLC. Determination of moisture, extract, total ash, acid insoluble ash, impurity in honey-fried Stemona tuberosa Lour.. The content of As, Cd, Hg, Pb in honey-fried Stemona tuberosa Lour. were determined by ICP-MS. Content of trifluoroacetic acid in honey-fried Stemona tuberosa Lour. were determined by HPLC.With peaks of tuberostemonine trifluoroacetate as a reference, established the HPLC characteristic spectrum of honey-fried Stemona tuberosa Lour. samples. Compare the differences between Stemona tuberosa Lour. and after stir-baking through the detection parameters collection of the both two.Results: Through orthogonal test the optimal parameters of honey-roasted was as follows: honey-water ratio is 1:0.5; moistening time is 1 hour; frying temperature is 180?; frying time is 6 min. Establish the quality standards of honey-fried Stemona tuberosa Lour..The10 batches of honey-fried Stemona tuberosa Lour. obtained under these parameters conditions were measured,its water-soluble extract content is 65.14~84.50%, alcohol extract content is 60.99 ~ 82.36%; moisture content is 8.98-10.20%; total ash content is 2.36- 7.59%, acid insoluble ash content is 0.19- 3.35%;the average content of As, Pb, Cd, Hg is 0.9873?0.9262?0.3419?0.0188mg/kg.The TLC chromatography of the test products of 10 batches of honey-fried Stemona tuberosa Lour. showed a same color of brown-red spots in the corresponding position with the chromatography of tuberostemonine trifluoroacetate. Average trifluoroacetic acid content of tuberostemonine trifluoroacetate in 10 batches of honey-fried Stemona tuberosa Lour. is 11813.46 mg/kg.Three common peak were determined, and HPLC characteristic spectrum of Stemona tuberosa Lour. were established, the similarity of 10 batches of samples were greater than 0.95.The 10 batches of Stemona tuberosa Lour. were measured at the same conditions,its water-soluble extract content is 63.20~84.45%, alcohol extract content is 59.99~80.37%; moisture content is 7.50~11.30%; total ash content is 2.05~7.60%, acid insoluble ash content is 0.19~3.36%;the average content of As, Pb, Cd, Hg is 1.2531,1.2488,0.4532,0.0212 mg / kg.The TLC chromatography of the test products of 10 batches of Stemona tuberosa Lour. showed a same color of brown-red spots in the corresponding position with the chromatography of tuberostemonine trifluoroacetate.Average trifluoroacetic acid content of tuberostemonine trifluoroacetate in 10 batches of Stemona tuberosa Lour. is 12226.04 mg/kg. Three common peak were determined, and HPLC characteristic spectrum of Stemona tuberosa Lour. were established, the similarity of 10 batches of samples were greater than 0.95.By comparision,we find the testing parameters have a certain degree of change in.Stemona tuberosa Lour. and honey-fried Stemona tuberosa Lour..Conclusion:This study optimized optimum honey-fried craft of Stemona tuberosa Lour.,and successfully established quality standards and HPLC characteristic spectrum of honey-fried Stemona tuberosa Lour.samples. This study collect the basic data of Stemona tuberosa Lour. before and after fried with honey,analyze and compare of the data in each group,to provide a reference for the further study of honey-fried stemona radix.The method established by this study is accurate,reliable, strong characteristic, good reproducibility, simple and convenient,and can be used as an important basis for the evaluation of the quality of the honey-fried Stemona tuberosa Lour. samples.