The Study On Changes In Chemical Composition Before And After Olibanum Being Processed And Quality Standards

Objective:In this topic, the changes in chemical composition before and after Olibanum being processed were compared; the standardization of Olibanum vinegar processed processing technology and quality standards were studied. The olive tree plants Cartesian frankincense (Boswellia carterii Birdw) and the same plant on the skin or oozing resin oozing knife were used in this research. The processing principle of Olibanum was explored by means of comparing the total composition of Olibanum and a single component change, determining the chemical composition of Olibanum decoction pieces changes before and after being processed. According to the impact of different processing methods on chemical composition, Vinegar processed processing was selected.The quality standards and HPLC fingerprint for Pieces of Olibanum wre initially established, and the the change was studied before and after being processed, providing experimental data for the standardization of Olibanum vinegar processed and the correct application of clinical medicine, thereby improving the quality and guarantee Pieces to ensure safe and effective clinical treatment.Methods:Using HPLC to study the determination method of acetyl-11-keto-β-boswellic acid in Olibanum, comparing contents in raw, stir-fried and vinegar processed Olibanum; Using UV Method, the PH value, extraction solvent, extraction times for the factors, selecting different levels, the contents of triterpenoid organic acid as an index, single factor experiment was used to screen extraction conditions.The contents of triterpenoid organic acid were determined in raw, stir-fried and vinegar processed Olibanum;Using gas chromatography to determine the determination method of Octal acetate contents in volatile oil of Olibanum, determining the contents of Octal acetate in volatile oil of raw, stir-fried and vinegar processed Olibanum; Comparing the influences of different processing methods on the contents of total and single composition of Olibanum; Orthogonal test was used, the heating temperature, heating time, the amount of vinegar and heating time after vinegar cooked up for the main factors, selecting different levels, with11-ox-β-acetyl acid as indicator of Olibanum, Vinegar processed conditions were selected to optimize processing technology; Ten batches of samples were collected,according to the purifying method and the optimal processing technology of Vinegar processed Olibanum and the "traditional Chinese medicine quality standards Guiding principles ", the name, processing methods, character, identification, inspection, determination were researched;The standardization of raw and Vinegar processed olibanum decoction pieces initially established after data being summarized;Using HPLC method, the HPLC fingerprint of raw and Vinegar processed Olibanum were established. The peak position, quantity and the difference between the peaks areas were compared amount raw, stir-fried and vinegar processed Olibanum.Results:The Comparative Study of raw, stir-fried and vinegar processed Olibanum showed that the different processing methods have influences on the contents of11-ox-β-acetyl acid, triterpenoid organic acid and Octal acetate.The results of11-ox-β-acetyl acid content in different Processed Products:raw3.68%<stir-fried3.82%<vinegar processed3.96%;The results of triterpenoid organic acid:stir-fried5.88%<raw6.07%<vinegar processed?.77%; The results of Octal acetate:raw27.87%<stir-fried37.04%<vinegar processed42.35%;The processing technology of vinegar processed Olibanum optimized by orthogonal test were:heated at180℃for5min, added5%vinegar, then heat4min.The character, identification, moisture, ash, volatile oil, water-soluble extract and alcohol extract of the ten batch raw and ten batch of vinegar processed were checked.11-ox-β-acetyl acid content was determined with HPLC method, the content in raw Olibanum should not less than3.6%; not less than3.9%in vinegar processed Olibanum; The HPLC fingerprint of raw and vinegar processed Olibanum were established. Their fingerprints similarity were analysised through fingerprint processing software Chromapl.5, the ten batch of raw Olibanum fingerprint similarity is not less than0.85, ten batch of vinegar processed Olibanum fingerprint similarity is not less than0.85; HPLC fingerprints of raw, stir-fried and vinegar processed Olibanum were compared,found little difference after processingConclusion:The studies of raw, stir-fried and vinegar processed Olibanum show that the different processing methods have some impact on the contents of11-ox-β-acetyl acid、triterpenoid organic acid and Octal acetate in Olibanum.Vinegar processed processing technology was optimized by orthogonal test.The Quality Standards (draft) of raw and vinegar processed Olibanum were established,which can be used to detect Olibanum.HPLC fingerprints of raw and vinegar processed Olibanum were established.The study of the HPLC fingerprints of raw,stir-fried and vinegar processed Olibanum showed that there was little difference.