Research On Improvement Of Quality Standards Of Jianqu And Its Fermentation Process

The flavor of Jianqu is symplectic and slightly bitter, and the property is warm, and its channel-tropism is spleen and stomach. Jianqu has the activities of relieving the exterior and diverging cold, nourishing the spleen and stomach, and dissipating turbid. Curently, the quality standard of Jianqu is too simple and incomplete. Drug Standard of Ministry of Public Health of the Peoples Republic of China (Prescription of Chinese Patent Medicine) and specification for processing Chinese Herbal Pieces of other provinces just contain the processing methods, the shape and properties and microscopic identification. These cannot comprehensively evaluate and control the quality of Jianqu. Moreover, the Jianqu is processed by fermenting, acient records and actual production often use "full of white mold, possessing odor of alcohol" as the evaluating indicator of the processing end of Jianqu. However, how to solve the problem of objectifying the traditional experience is urgent in the industry. Based on the existing problems, the present study divides into two parts:The first part is the research on improvement of quality standards of Jianqu. The present study investigated the perfection and promotion of the qulity standard of Jianqu. The contents included identification, inspection, extract and specific chromatogram, etc. The microscopic identification of xanthii fructus, hordei fructus germinatus, citri reticulatae pericarpium, aurantii fructus, magnoliae officinalis cortex, and setariae fructus germinates and the TLC identification method of artemisiae annuae herba, magnoliae officinalis cortex, and vladimiriae radix were established. The moisture, total ash, acid insoluble ash and alcohol soluble extract and other items were added, and their limits were also established. However, the results of the specific chromatogram indicated that the information of different batches of Jianqu were very different and the common peaks were very few. Thus, the specific chromatogram of Jianqu did not include in the quality standard of Jianqu.The second part is the study on the processing procedure of Jianqu. The machine vision and electronic nose technology were used to determine the "Xingzhuang" (colour and odor) changes of the fermentation process of Jianqu. The statistical quality control (SQC) analysis was established to analyze the data. The results showed that changes of the color and odor characteristic value in the process of fermentation could reflect the "white mold" and "odor of alcohol" changes. In addition, by determining the indicators of "carbon and nitrogen source" (total sugar and total protein content) and "digestive enzymes" (amylase, lipase and protease activitives), the different changes were determined. Finally, the measured "Xinzhuang" and chemical composition data were normalized, and the cluster analysis (CA) model was established. Combined with the experience of the traditional fermentation, the Fl to F5 were determined as less fermentation samples, F9 to F12 were, and F6 to F8 were determined as optimal fermentation samples. That is undering the temperature of 28 to 30 ℃, the relative humidity of 70%to 80%, and the fermentation time of 30 to 36 h.In conclusion, the present study unified and improved the existing Jianqu quality standard, it can provide baisi for evaluating and controlling the quality of Jianqu; Jianqu fermentation process were studied and fermentation processing end was determined, which was conducive to objectively inheritage of TCM experience fermention.