Preliminary Comparative Study Of Fermentation And Non-fermentation Oral Liquid

Shuqing oral liquid is a compound preparation prepared by extraction,concentration and centrifugation of gypsum,reed rhizome,glycyrrhiza uralensis,Folium Isatidis,and Mulberry Leaf.It has the effects of clearing away heat and detoxifying,cooling blood and pharynx.The Shuqing Oral Liquid Project was jointly developed by the Union Medical Research Institute of the Chinese Academy of Medical Sciences and Jilin Huakang Pharmaceutical Co.,Ltd.,and the 13 th Five-Year Major New Drug Creation Science and Technology Major Project provided financial support for the project.In the early stage of this project,a comprehensive and systematic study was carried out on the preparation process and quality control method of Shuqing oral liquid.In this experiment,the difference between the composition and the therapeutic effect of the fermented and non-fermented oral liquid was investigated on the basis of the successful preparation of the fermented and non-fermented oral liquid.The specific research contents are as follows:1)Thin layer chromatography studies.In this study,thin-layer chromatography methods were established for the four medicinal materials of Folium Isatidis,glycyrrhiza uralensis,reed rhizome,Mulberry Leaf.Based on the four thin-layer chromatograms,it can be seen that there is a difference between the fermentation and the non-fermentation oral liquid spectrum,and the fermentation will change the material basis of the oral liquid.2)HPLC fingerprint study.In this study,14 batches of fermentation and non-fermentation Shuqing oral liquid HPLC fingerprints were established,and 27 common peaks were identified.The similarity of 14 batches of oral liquid samples was above 0.55.The results of SPSS cluster analysis showed that 14 batches of oral liquid were obviously divided into two types.S1-S7 non-fermentation and clearing oral liquid was grouped into one kind,and S8-S14 fermented and clearing oral liquid.Gathered into one category.It indicates that the fermentation will have a certain impact on the ingredients of Shuqing oral liquid.3)Determination of the content of active ingredients.In this study,a high-performance liquid phase determination method for indirubin,liquiritigenin and ammonium glycyrrhizinate was established.The conditions of the indigo red spectrum are as follows: column: WondaSil C18(4.6*250 mm,5 ?m);mobile phase: methanol-water(75:25);isocratic elution;detection wavelength: 289 nm;flow rate: 0.8 ml/min;Column temperature: 35 ° C;determination of glycyrrhizin,ammonium glycyrrhizinate content as follows: column: Agilent ZORBAX SB-C18(3.5 ?m,4.6 mm × 150 mm);0.1% phosphoric acid solution as mobile phase A,with acetonitrile as Mobile phase B,using gradient elution,gradient elution procedure: the ratio of 0 ~ 14 minA phase is maintained at 84%,14 ~ 19 min,the proportion of phase A is reduced from 84% to 50%,and the ratio of phase 19 to 50 min is 50.% decreased to 0%;flow rate 1.0ml/min;column temperature: 35 ° C;wavelength: 237 nm;test results show that the above two methods are easy to operate,high precision,and the recovery rate can be used for the determination of the corresponding components.According to the results of the content determination,it can be seen that the content of indirubin and ammonium glycyrrhizinate in the fermented Shuqing oral liquid decreased,and the content of Liquiritigenin increased slightly.4)Electronic tongue experiment.In this study,the Japanese INSENT electronic tongue was used to quantitatively determine the taste of Sourness,bitterness,astringency,saltiness and Aftertaste-B fermentation and non-fermentation.According to the results of PAC principal component analysis and comparison of various taste indicators,it can be seen that the fermented product and the non-fermented product have obvious differences in taste,where in the difference in Sourness taste is the largest;and the difference between the products after fermentation is reduced,non-fermented The difference between products is large;5)pharmacodynamic experimental study.(1)Effects on the antipyretic effect of rats The rat fever model was prepared by subcutaneous injection of 15% dry yeast,and the antipyretic effect was investigated by intragastric administration of fermented and non-fermented Shuqing oral liquid.The results showed that the high-dose group of fermented Shuqing oral liquid had the best fever-reducing effect,and there was significant difference between the 5-9h and non-fermentation Shuqing oral liquid high-dose group.(2)Mouse cough test This experiment used concentrated ammonia to prepare a mouse cough model to observe the antitussive effect of fermented and non-fermented oral liquid.The results showed that both the fermented and non-fermented oral liquids had a certain antitussive effect.But there is no significant difference between the two.Through qualitative,quantitative,fingerprint,taste,pharmacodynamic research,etc.,it can be seen that the fermentation will have certain influence on the composition and efficacy of Shuqing oral liquid.Fermentation technology may be a new impetus for the creation and development of new Chinese medicines in the future.