Study On Processing Technology,Quality Standard And Pharmacodynamics Of Vinegar Curcuma Radix

Objective:In order to provide experimental reference for the standard establishment of Curcuma Radix processed by vinegar,experiments involving processing technology,quality standard and pharmacodynamics were conducted.Methods:1.Orthogonal experiment,PB design and BBD-RSM response surface method were used to optimize the processing technology,in which multiple evaluation indexes(curcumin components,gimarone and zedoary turmeric furadienone)and factors(water addition,moistening time,processing temperature and processing time)was taken into consideration.In data processing,information entropy weighting method and comprehensive scoring method was adopted.2.Based on the content of Curcuma Radix in chinese pharmacopoeia 2015 edition,60 batches of samples were collected.The experiments included identification(TLC identification),inspection(moisture,total ash,extract)and determination of active ingredients were studied.3.In order to compare the pharmacodynamics of raw and processed products of Curcuma longa L.and Curcuma phaeocaulis Val.,several experiments were conducted,including hot plate test,acetic acid-induced writhing test,capillary glass tube test,intestinal propulsion and gastric emptying test in two different models of mice.Results:1.Optimum process of Curcuma longa L.: 10 % vinegar,processing for 8 minutes under 150 ℃ after moistening 12 minutes;Optimum process of Curcuma phaeocaulis Val.: 10 % vinegar and 10 % water,processing for 11 minutes under 140 ℃ after moistening 16 minutes;Optimum process of C.kwangsiensis S.G.Lee et C.F.Liang : 10 % vinegar and 5 % water,processing for 10 minutes under 160 ℃ after moistening 15 minutes;Optimum process of Curcuma wenyujin Y.H.Chen et C.Ling : 10 % vinegar and 5 % water,processing for 10 minutes under 100 ℃ after moistening 15 minutes.2.TLC identification,moisture content and total ash content were determined.Three curcumin components,zedoary turmeric furadienone and gimarone content were obtained in HPLC.3.In terms of raw and processed samples of Curcuma longa L.and Curcuma phaeocaulis Val.,the pain threshold and the latent period of writhing reaction were upregulated,the number of writhing was down-regulated,and the effect was enhanced after vinegar processing.Curcuma longa L.after vinegar processing has the strongest effect.As far as the function of activating blood circulation was studied,both of them do have effects,and samples processed by wine were superior to raw products,Curcuma longa L.was superior to Curcuma phaeocaulis Val..Both raw and processed products can promote gastrointestinal motility in normal mice.As to the two models,they all had antagonistic effects.Conclusion:In this article,we studied the processing technology and quality standard.The best processing technology was determined.Moreover,the draft quality standard was formed,which could provide reference for quality control.As to the pharmacodynamics analyze,we found that Curcuma Radix processed by vinegar had the strongest analgesic effect,Curcuma Radix processed by wine had the strongest effect in promoting blood circulation,raw samples had the strongest effect in promoting qi.In pharmacological action,there were differences among different processed products.For different sources,Curcuma longa L.was better than Curcuma phaeocaulis Val..The above can provide certain basis for the rational selection of clinic.