Study On The Processing Technology And The Quality Of Vinegar STRYCHNI SEMEN

ObjectiveLooking for the processing technology’s crucial factors by testing the key processes of STRYCHNI SEMEN’s processing technology and orthogonal experiments, normalize the processing technology of STRYCHNI SEMEN and enhance the products’qualities and productivity. At the meanwhile, study on the processing’s mechanism by literature research and chemical methods to gain the better technology. Finally, studying the STRYCHNI SEMEN’s qualities based on the optimized technology to establish the corresponding draft of vinegar STRYCHNI SEMEN’s quality standard, reveal the vinegar STRYCHNI SEMEN’s meaning deeply.Methods1. A study on the processing mechanismCombining the literatures、processing machine and auxiliary stuffs, study the processing mechanism thorugh chemical ways and the HPLC finger print to obtain the best processing.2. Processing technology’s studyExplore the crucial sections of STRYCHNI SEMEN’s processing technology including after water soaking、 after boiling in vinegar and after firing in sand and apply the content of strychnine and bruceine to be the evaluation indicators to select key processes to do orthogonal tests, as well as to sovle the problems as simplify the steps、keep effective alkaloids stay and reduce the toxic and get the best processing technology finally.3. The quality standard’s studyTesting the vinegar STRYCHNI SEMEN’s shape, microscopy, the Thin Layer Chromatography (TLC), the moisture content, the total ash and the amount of its alkaloids to evaluate different batches’vinegar STRYCHNI SEMEN initially by the testing methods in 2015 edition "Chinese Pharmacopoeia" Finally, based on the experimental data to establish the vinegar STRYCHNI SEMEN’s corresponding quality standard draft.Results1. A study on the processing mechanismExploring the crucial sections of vinegar STRYCHNI SEMEN’s processing technology and the study of High Performance Lliquid Chromatography (HPLC) finger prints is telling us the tendency of alkaloids’content’s variation. We can know the influence in vinegar STRYCHNI SEMEN’s alkaloid content from the key processing technology steps clearly.2. Processing technology’s studyExplore the crucial sections of vinegar STRYCHNI SEMEN’s processing technology to select three key processes including after water soaking, after boiling in vinegar and after firing in sand to do orthogonal tests. The results showed that the best vinegar STRYCHNI SEMEN’s processing technology is A3B2C1. There is 5 days’soaking water,2.5 percent’s concentration vinegar and 1 hour’s vinegar boiling. The order’s on main factors of STRYCHNI SEMEN’s processing technology is vinegar’s boiling time> water soaking days>vinegar’s concentration.3. The quality standard’s studyTest the vinegar STRYCHNI SEMEN’s shape, microscopy, the Thin Layer Chromatography (TLC), the moisture content, the total ash and the amount of its alkaloids to analyze different batches’ vinegar STRYCHNI SEMEN’s qualities and determine the vinegar STRYCHNI SEMEN’s quality standar draft. The average of the moisture content is 8.20%, between 6.47% "10.11%; the average of the total ash is 0.98%, between 0.83%~1.12%; Strychnine’s average is 1.32%, between 1.01%~1.60%; Brucine’s average is 0.80%, between 0.57%~1.01%.Conclusion1. A study on the processing mechanismTo make a more scientific and reasonable qualities standard through the very study on processing technology and optimize the vinegar STRYCHNI SEMEN’s processing technology better.2. Processing technology’s studyOptimize the vinegar STRYCHNI SEMEN’s processing technology, standardize the processing technology’s indicators and apply theoretical basis and terms for the massive production in raising products qualities as well as productivity at the meanwhile.3. The quality standard’s studyDraft the vinegar STRYCHNI SEMEN’s quality standard including the demand of identification in appearances, TLC’s requirement, the moisture content lesses than or equals 12.0%, the total ash lesses than or equals 2.0%, the content of Strychnine is between 0.80%-2.00%, the content of Brucine lesses than or equals 0.45%.