Studies On The Improvement Of Quality Standards And Fermentation Process Of Pinelliae Rhizoma Fermentata

Pinelliae Rhizoma Fermentata(PRF) is a fermentation, consisted of Pinelliae Rizoma Praeparatum cum alumina, flor, ginger juice, alumen et al.There was little literature pertaining to PRF, its quality standard which was carried out on "People’s Republic of China Ministry of Health pharmaceutical standards preparation of traditional Chinese medicine prescription"<10th volumes> included a simple Processing, Description and Identification, low quality standard,which should be improved. As while, the fermentation and mechanism are still unclear. For these reasons that this study was refered to "Chinese Pharmacopoeia" quality standards for Chinese Herbal Medicine drafting requirements to do a comprehensive study to improve PRF’s quality standard. The "carbon and nitrogen sources" (total sugar and total protein) content and "digestive enzymes" (amylase, protease, lipase) activity as an indicator of metabolic Pinellia song microbial fermentation process will be studied; HPLC and intelligent sensory technologies will be applied to find the material foundation and "charateristics" changes of the fermenting process, which aimed to improve the standards and elucidate the mechanism of natural fermentation.First of all, Through literature mining and manufacturers to clarify the historical evolution current situation related to the production of PRF, and it will provide experimental basis for further study of PRF.Secondly, the research of PRF’s quality standards was enhanced according to "Chinese Pharmacopoeia" Chinese Herbal Medicine drafting quality standards, and provide reference for scientific evaluation and the quality control standards of PRF, and the same time a draft quality standards for PRF was made.Once more, In order to explore the mechanism of fermentation process of PRF, the"carbon and nitrogen source" content and "digestive enzymes" dynamic dynamic changes were detected, chemical composition and "charateristics" (color, odor) were analysied, The correlations among enzyme activity, carbon and nitrogen sources and "Characterisitics" was basicly interpreted, the impact on chemical composition of PRF was initially cleared.To sum up, this paper researched the production and quality standard of PRF, enhanced and developed the PRF’s quality standard, traditional analytical technologies and modern intelligent sensory technologies were applied to explore the changes of material basis and "color and odor", the dynamic changes of the internal components was elucidated preliminarily during the fermentation of PRF, and enhanced the original quality standards. Study on this subject will provide experimental database and in-depth study of PRF.