| The science of processing Chinese medicine is the major special featureand the valuable wealth of clinical medication summed up in the long-termpracticing in China. The standardized research of the processing Chinesemedicine is of great significance to ensure the quality ofclinical drug. Theoptimal stir-frying technology of the 13 kinds of Chinese medicines has beenresearched in this thesis, such as Cuscuta australis R. Br. etc.Orthogonal experiment has been applied and the optimal stir-fryingtechnology of Chinese medicine has been obtained by multi-index.On thisbasis, We have studied the influence of processing technology to thechemical composition and pharmacological action of drugs. Alteration ofmedicine active component has been compared in the processing products;The difference of pharmacological action has been in spectedbetween crudedrugs and stir-heating drugs. The rationality of the processing parameter hasbeen verified in many ways.Results:1. The optimum stir-frying technology of the 13 kinds of Chinese medicineshas been determined:(1) Dodder Seed was fried 2 min at 320℃.(2)Sophora flower bud was fried 7 min at 210℃.(3)Hawthorn Fruit was fried 8 min at 235℃.(4) Fructus Viticis was fried 5 min at 220℃.(5) Plantain Seed was fried 4 min at 250℃.(6) Mulberry Twig was fried 3 min at 235℃.(7) Common Anemarrhena Rhizome was fried 2 min at 220℃.(8) Psoralea Fruit was fried 3 min at 220℃.(9) Gordon Euryale Seed was fried 1 min and 46s at 290℃;(10) Princes-feather Fruit was fried 1 min and 30s at 345℃.(11) Perillae seed was fried 2 min and 30s at 250℃.(12) Flatstem Milkvetch Seed was fried 5 min at 225℃.(13) Cassia seed was fried 3 min at 280℃. 2. The chemical composition of the 13 kinds of pro and post stir-friedChinese medicines:2.1 Dodder Seed:The flavonoids and polysaccharide content of the optimumstir-fried products increased than crude drugs.The content of hyperoside andquercitrin added in stir-fried and salt-processed products .2.2 The flavonoids and polysaccharide content of the optimum stir-friedproducts increased than crude drugs in some medicines ,such as Sophoraflower bud, hawthorn fruit, mulberry twig, psoralea fruit, perillae seed,Common Anemarrhena Rhizome; The free anthraquinone content of theoptimum stir-fried product increased than crude drugs in cassia seed.2.3 The flavonoids content increased and polysaccharide content decreasedin post processed products of plantain seed and gordon euryale seed. Theflavonoids content decreased and polysaccharide content increased in postprocessed products of princes-feather fruit and flatstem milkvetch seed. Theflavonoids and polysaccharide contentdecreased in post processed productsof hawthorn fruit.3. Pharmacological action of the 13 kinds of pro and post stir-fried Chinesemedicines(ME):3.1 Dodder Seed: The DPPH radical -scavenging efficiency and antioxidationof the optimum stir-fried product increased than crude drugs.Thestir-fried and salt-processed products had the positive effects on sexualvitality and life-span of drosophila, increasing the effects of the carbonclearance, prolonging the swimming time and the living time of mice underthe normal pressure and hypoxia . Above the studies illustrated that theprocessed products of Cuscuta australis R. Br. has significance effect onenhancing immunity.3.2 The DPPH radical -scavenging efficiency and antioxidation of theoptimum stir-fried product increased than crude drugs in somemedicines ,such as Sophora flower bud, plantain seed, common AnemarrhenaRhizome, cassia seed , mulberry twig, gordon euryale seed, Perillae seed. 3.3 The DPPH radical -scavenging efficiency slightly increased, antioxidationslightly decreased in post processed products of princes-feather fruitand flatstem milkvetch seed.3.4 The DPPH radical-scavenging efficiency and antioxidation slightlydecreased in post processed products of hawthorn fruit and psoralea fruit.The preparing process of TCM effects the substantial base andmechanism of increasing effectiveness and detoxication. The results of thisstudy provide the reference for traditional Chinese medicine stir-fryingtechnology and offered the foundation for the standardization research ofstir-frying technology.
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