Study And Analysis The Changes Of Ligustrazine Content Of Ligusticum Chuanxiong Before And After The Broiling Of Liquor

Objective: Chinese medicine must be strictly controlled according to the processing technology and processed.Chuanxiong,as one of the traditional Chinese medicines,has a long history of medicinal.Also called famous mountain Ju,first found in the "Zuo Zhuan" records.The dry rhizome of Rhizoma Chuanxiong.Herbal medicine and traditional Chinese medicine rhizome Ligusticum chuanxiong is longer than activating blood circulation and promoting Qi,and dispelling wind and relieving pain.After the ancient wine is processed,it will lead the medicine upward,and enhance the theory of activating blood circulation and activating qi and relieving pain.The modern analysis method was used to study and analyze the theoretical scientific principle of the liquor processing of Ligusticum chuanxiong,and provide the modern scientific basis for the best processing technology,the principle of the processing effect and the basic research of the chemical material base,and provide the experimental data for the next step of establishing the quality standard and quality control of the liquor of Chuanxiong?Methods: Textual research and textual research on Ligusticum chuanxiong Hort were carried out as the theoretical basis of Chinese medicine for the subject study.Combined with the modern scholars' research results of Chuanxiong wine brewing as a technical guidance.The influencing factors of traditional processing technology of Chuanxiong wine were analyzed and evaluated by high performance liquid chromatography and orthogonal design.In order to optimize the influence factors of quality,the orthogonal experiment was designed and implemented,and the changes of Ligusticum Ligustrazine content before and after the broiling of Ligusticum chuanxiong were compared and analyzed.Results: The orthogonal experiment data analysis on the traditional technology of liquor broiling of Ligusticum chuanxiong was analyzed.It was found that the dosage of the processed auxiliary yellow wine was the most important factor affecting the quality of the traditional processing technology of the wine broiling of Ligusticum chuanxiong.The best process is to use medicinal preparation of auxiliary yellow rice wine.The temperature constant temperature of the wine is fixed at 100 C;the thickness of Rhizoma Chuanxiong is 3mm;100g Ligusticum chuanxiong tablet is added to 25 ml yellow wine;the stew time is 30 min;the time of stir frying is 10 min.Through the best processing of Chuanxiong wine processed slices,the content of Tetramethylpyrazine in Ligusticum chuanxiong Hort was 0.1523% and the content of tetramethylpyrazine after brewing was 0.2026%.Prospect: the content of Ligustrazine,one of the effective components,was significantly higher than that of Ligusticum chuanxiong and the traditional processing of Ligusticum chuanxiong.Ligustrazine content increased significantly after Chuanxiong wine brewing,in view of the modern pharmacological action of tetramethylpyrazine.It is in accordance with the traditional Chinese medicine theory on the effect of the preparation of Ligusticum Ligusticum after the broiling of Ligusticum chuanxiong,and the enhancement of the effect of activating blood circulation gas and analgesic effect.