Study On The Processing Method And The Selective Preference Technics Of Rhizoma Anemarrhence

Anemarrhena asphodeloides is dry rhizome of liliaceous plant Anemarrhena asphodeloides Bunge. It can clear heat and drain fire to take care of irritability. According to the report, saponins and sapogenin of Anemarrhena asphodeloides are the main active ingredient of clearing heat and draining fire; mangiferin, as one active ingredient of anemarrhenae asphodeloides, has the functions such as anti-inflammatory, anti-virus, antioxidant, mmunosuppression, diuretic, obesity prevention and antidiabetic.Aim:This paper makes a study on the water softening treatment, traditional processing method, stir-frying with salt-water techincs of Rhizoma Anemarrhenae, then prioritizes the optimum technological condition and processing method, in order to produce Rhizoma Anemarrhenae decocting pieces by standard and provide the reference for clinical medication.Methods:Referring to mangiferin as primary index, using HPLC, based on the amount of water, soaking temperature, soaking time, moistening time, prioritizing the water softening treatment of Rhizoma Anemarrhenae, according to frying temperature, frying time and the amount of salt water, prioritizing the stir-frying with salt-water techincs, determinating the polysaccharide content in Rhizoma Anemarrhenae from test samples by phenol-sulfuric acid-UV Method, and determining the mangiferin content in processed products by means of HPLC, to analyze the different mangiferin content affected by the different processing methodsResult:The optimum water softening treatment of Rhizoma Anemarrhenae is A1B3C1D1,the optimum stir-frying with salt-water techincs is A2B1C1, the mangiferin content of different processed products as follows, stir-frying products with salt-water> fried products> stir-frying products with win > fried with bran> Rhizoma Anemarrhenae crude, and the polysaccharide content is stir-frying products with salt-water> fried products> stir frying products with win> fried with bran>Rhizoma Anemarrhenae crude.Conclusion:By testing, we draw the conclusion that the content of mangiferin is significantly effected by the four factors in the optimum water softening process, however,in the stir-frying with salt-water techincs, it only is effected by frying temperature, the other two factors are of no significant difference, and the contents of polysaccharide and mangiferin increase, stir-frying products with salt-water are found in highest concentrations.