Study On The Quality Appraisal And The New Processing Technology Of Fritillaria Ussurensis Maxim

Fritillaria ussurensis Maxim.is derived from the bulbs of the genus Fritillaria of the Liliaceae.A lots of studies indicated theat alkaloid,saponin and other chemical ingredients are the major active components, and the same medicine in clinical Fritillaria cirrhosa.The role of clearing heat and moistening the lung in the clinical.Processed products of Fritillaria only traditional processing technology,no news processde products of Fritillaria research report. In theis article,different processed products of Fritillaria is the research target. The Fritillaria new cooked method and the active ingredients of the processed products of changes in the exploratory study. Those researches would provide some references fo its comprehensive development and utilization.1Orthogonal experiments was first designed to optimize the extraction technology of total alkaloids,total saponin and polysaccharide. The best extraction conditions of total alkaloids was percent75ethanol,1times for2hours; The best extraction conditions of total saponins was percent100methanol for8hours of80mesh fineness; The best extraction conditions of polysaccharide was2times for3hours, the extraction temperature is90℃。Second,the content of total alkaloids was used as index, research programs of the processed products of the design of Fritillaria, More systematic study of the processing technology, Determine the optimal parameters of a variety of processed products.2Acording to the traditional processing technology of Chinese Medicine, The author discusses the process of the vinegar sunburn, wine baked, ginger baked, and honey baked. Degree of convenience for the processing of new processed products, vinegar baked>Wine baked> ginger baked> honey baked.The total alkaloids, peimine, polysaccharides and total saponin contenst was determined from different processde products of Fritillaria. The results show that, the alkaloid content were from larger to little as vinegar-prepared samples>wine-prepared samples>crudes samples> ginger-prepared samples> honey-prepared samples; the Peimine content were from larger to little as vinegar-prepared samples>wine-prepared samples>ginger-prepared samples> crudes samples>honey-prepared samples; the Polysaccharide content were from larger to little as honey-prepared samples>ginger-prepared samples>crudes samples>vinegar-prepared samples> wine-prepared samples; the total Saponins content were from larger to little as honey-prepared samples>vinegar-prepared samples>crudes samples>wine-prepared> ginger-prepared samples. 3The antioxidant activity of the total alkaloids,total saponins and polysaccharide was compared and evaluated systematically,the results show that there are a good antioxidant ability in vitro. Its extract have better effects scavenging ability on superoxide anion radical,hydroxyl radical,and DPPH radical. As the concentration increases, the clearance rate also increased,and dose-effect relationship.The vinegar-prepared samples and wine-prepared samples have better scavenging ability than Other processed products on.The extract of different processed products have effects than Vc in eliminating superoxide anion.4The results Bacteria inhibiting in vitro of total alkaloids and total Saponins in Fritillaria ussuriensis Maxim were tested on E.coli,P.aeruginosa, Staphylococcus aureus, and P.aeruginosa through filter paper method. Experimental results show that, Bacteria inhibiting in vitro of total alkaloids and total Saponins of different processed products in Fritillaria ussuriensis Maxim on E.coli,P.aeruginosa, Staphylococcus aureus, and P.aeruginosa. The vinegar-prepared samples and wine-prepared samples have Bacteria inhibiting in vitro than traditional processed.