Study On The Preparation And Quality Evaluation Of The Standard Decoction Of Morinda Officinalis

Objective:In this paper,the quality of Morinda officinalis pieces,the preparation technology of standard decoction pieces and the quality evaluation method were studied,The quality standard of morinda root decoction was established,to provide reference for the follow-up study and application of standard decoction of Chinese herbal pieces.Method:1.identification of Morinda officinalis pieces:14 batches of decoction pieces of Morinda officinalis were collected according to the provisions of 2015 edition of Chinese Pharmacopoeia,in order to ensure the quality of Morinda officinalis pieces,the water content,total ash,extract,nisose content and TLC identification were tested.2.Preparation of standard Decoction:Single factor test was used to determine the amount of solvent,time and times of decocting,the optimum extraction process of standard decoction was determined by orthogonal design method L9(34).In order to verify its stability and feasibility,the best extraction technology of standard decoction was enlarged in pilot scale.3.Quality control of standard Decoction: The contents of the index components(D-fructose,d-anhydrous glucose,sucrose,bagasse trisaccharide,nesaccharide,1F fructofuranosyl nesaccharide and total polysaccharide)of the standard decoction were determined,Besides,HPLC fingerprints of all batches of standard decoction were established for qualitative control,and the PH value,total solids and transfer rate of index components of standard decoction were determined for quantitative control.Results:1 We collected 14 batches of morinda root decoction pieces from deqing,gaowai,guangning and yongding,guangdong,In accordance with the provisions of the Chinese Pharmacopoeia 2015 edition of Morinda officinalis decoction pieces,the content of water,total ash,extract,nexose and TLC identification were determined.The results showed that the quality of 14 batches of Morinda officinalis pieces collected was qualified.2 The level of solvent dosage,decocting time and decocting times was determined by single factor test,and the best extraction method of standard decoction was determined by orthogonal test design method L9(34):Take 100 g decoction pieces of morinda officinalis,add 10 times the amount of solvent water,fry for 2 times,fry for 60 min for the first time,fry for 40 min for the second time,filter while it is hot,combine two filtrates,concentrate,constant volume to 500 mL,and get.The results showed that three factors,the amount of solvent,the time of decoction and The Times of decoction,had significant effects on the preparation of the standard decoction of morinda officinalis decoction.The standard decoction extraction method was amplified for pilot test verification.The PH value,total solids and the transfer rate of index components of three batches of the standard decoction were determined.The results showed that the preparation process of the standard decoction was stable and feasible.3.14 batches of standard decoction have stable PH value,total solids and transfer rate range and good homogeneity.PH range: 5.34 ~ 5.82,total solids range: 0.7547 g ~ 1.0344 g,The transfer rates of D-fructose,d-anhydrous glucose,sucrose,bagasse trisaccharide,nesaccharide,1F fructofuranosylnesaccharide and total polysaccharide were 151.1% ± 52.0%,84.8% ± 48.0%,97.7% ± 28.6%,93.1% ± 21.8%,83.9% ± 21.4%,91.2% ± 24.6% and 66.3% ± 19.2%,respectively.The standard decoction of Morinda officinalis from different places of origin is quite different,The similarity of fingerprints of 14 batches of decoction was more than 0.8.A total of 15 peaks have been identified and 6 have been identified.Conclusion:In this paper,14 batches of Morinda officinalis pieces were collected from different habitats,According to the orthogonal design method,the preparation method of the standard decoction was determined,The PH value,the total solids and the transfer rate of the index components of the decoction were measured.In view of the oligosaccharides and polysaccharides in morinda officinalis are one of the main components of its efficacy,six oligosaccharides(d-fructose,d-anhydrous glucose,sucrose,cane-triose,nace,1f-fruit furanosyl nace)and total polysaccharides were selected as index components to investigate.Among the seven index components measured,the transfer rates of d-fructose and d-anhydrous glucose have a large range,which may be caused by the mutual conversion during heating in solvent water.If these two components are used as indexes in subsequent studies,it is suggested to broaden the range of transfer rates.Through the content determination of the index components in the standard decoction and the study of the fingerprint,the quality evaluation system of the standard decoction of morinda officinalis was initially established,which provides reference for the subsequent studies on morinda officinalis and the standard decoction.