Study On The Baking Procedure Of Seeds Of Croton Tiglium

The seeds of Croton tiglium L. are toxic and always used after being processed, instead of being used directly in clinic. Therefore, the processing procedure of seeds of Croton tiglium L. is extraordinarily important. Traditional way of processing is much too complicated for modern applications; besides, it’s hard to control the condition, which makes the medication security without guarantee. As a result, a baking method will take place of traditional processing procedure of seeds of Croton tiglium L., and it will be observed and studied in this research. This research intended to build a new best processing procedure of seeds of Croton tiglium L. through the reasonable design of experiment. After that, to set up a set of quality standards for the processed products of seeds of Croton tiglium L. which were got from the pilot scale experiment for the best processing procedure. In order to investigate whether the overall chemical composition of processed seeds of Croton tiglium L., were changed or not compared with the seeds of Croton tiglium L., this research would establish the fingerprint of the oil and non-oil part of seeds of Croton tiglium L. which included raw and processed ones, to make supplement and explanation for the baking procedure of seeds of Croton tiglium L., by revealing the change of chemical composition of seeds of Croton tiglium L. after being processed through general analysis. After the analysis of change in chemical composition of seeds of Croton tiglium L., the research would be taken to tell the difference of pharmacodynamics and toxicology between seeds of Croton tiglium L. and processed products. To make clear the purpose of processing procedure, the change of chemical composition of seeds of Croton tiglium L. after being processed and the difference of pharmacodynamics and toxicology, that would proclaim the principle of processing procedure of seeds of Croton tiglium L.. Besides, it would consummate the processing procedure of seeds of Croton tiglium L., the reasonableness of clinical practice and the quality standardization research of processed seeds of Croton tiglium L., which made the important guiding significance.The methods and results of the research in this thesis are listed as follows:(1) To build a best baking procedure of seeds of Croton tiglium L.:To set the content of isoguanosine and croton oil as active ingredient and toxic protein as toxic component in croton as the monitoring indicator, to investigate with different temperature、thickness and baked time. The best baking procedure was setting the temperature at180℃, the thickness of placement at3cm and baked time is90min.It’s proved to be reasonable and feasible after being magnified and tested.(2) To establish the quality standard of baked seeds of Croton tiglium L.:In this research, the quality standard of baked seeds of Croton tiglium L. and the drafting note of quality standard of baked seeds of Croton tiglium L. would be completed, including the source, characters, microscopic identification and TLC, moisture content, total ash check, the content determination of isoguanosine, croton oil and crotin, tropism of taste, functions and indications, usage and dosage, storage and so on.(3) To study on the variation of differences of chemical composition before and after baking:By using GC-MS, to analysis the variation of differences of chemical composition before baking and after, as a result,12higher fatty acids were determined in the croton oil, whose relative content made no differences after baking. By using HPLC fingerprint as analyzing method and setting peak of isoguanosine as reference in the non-oil part of seeds of Croton tiglium L. and baked ones, to build the HPLC fingerprint of ten batches of seeds of Croton tiglium L. and baked ones, which included twelve common peaks in the chromatogram. The similar degrees were between0.9～1.0. The content of magnoflorine, peak5, peak6, peak7, peak9, peak12declined after baking, which revealed the influence of baking that had made the change of overall chemical composition of non-oil part of seeds of Croton tiglium L.(4) To study on the variation of pharmacodynamics and toxicology before and after baking:In vitro antibacterial test told that the function of anti-mycobacterium tuberculosis of baked products remained the same as seeds of Croton tiglium L.. In prerequisite of the same dilution rate, culture medium showed no visible colonies, indicating that heating process did not make its antibacterial action change. Acute toxicity test showed that the LD50value of seeds of Croton tiglium L. was888mg/kg, compared with processed products as2139mg/kg. That indicated the toxicity of seeds of Croton tiglium L. had decreased after baking. Furthermore, results of gastrointestinal propulsion test showed that both seeds of Croton tiglium L. and baked ones had the function of promoting gastrointestinal movement. However, that function of baked seeds of Croton tiglium L. was weaker than that of crude ones at the same dose, which indicated that its purgative activity would be weaker and mitigated after baking. All of these proved that seeds of Croton tiglium L. would be appropriate for reality and the baking procedure was feasible.