| Atractylodis Macrocephalae Rhizoma(AMR),the dry rhizome of Atractylodes macrocephala Koidz.,has the effect of invigorating spleen and supplementing qi,drying dampness and diuresis,hidroschesis and tocolysis.The traditional theory think that AMR has a certain degree of dryness.After stir-frying with bran,the symplectic dryness can be reduced,the effect of its spleen dampness,guide stagnation and antidiarrheal can be enhanced.The process of traditional Chinese medicine is a complicated process.At present,the principle of stir-frying AMR with bran is mainly for the reduction of ketones and elevation of esters.Moreover,the research mainly focuses on the change of the chemical composition of the medicine before and after the processing.But the change of the material basis and the pharmacodynamic effects in the whole process and the excipient honey bran which plays a key role in the process of research have little research.In the process of stir-frying AMR with bran,the change of AMR lactone and polysaccharide content were studied in our early research.In order to further reveal the principle of stir-frying AMR with bran and find the substantial role of honey bran in this process,the changes of sugar,volatile components,inorganic elements and pharmacodynamics were compared in the process of processing.Chemistry compositions and pharmacological effects were studied firstly in the process of stir-frying in order to clarify the scientific connotation of stir-frying with bran and establish the objective and rapid discriminant method of the best concocting point(the best pharmacodynamic effect and the least side effect).The specific research contents are as follows:1 Sample preparation Sichuan new lotus yinpian company engaged in atractylodes bran fried slices production for a long time,the technology is mature,stable and typical.In this study,the processing technology of the company was used to stir fry and fry Rhizoma atractylodis,samples were obtained at different time points during the processing.This study samples were created 3 batches of bran fried Atractylodes macrocephala,batch number were 141010-1,141010-2,160718-1,2 batches of fried Atractylodes macrocephala,batch number were 141010-3,160718-2.The whole process of atractylodis macrocephalaerhizoma can be divided into four stages: frying light(at this time,the processing time is 4-8min),fried yellow(8-18min),Fried coke(18-24 min)and fried carbon(24-30min).2 Study on the change of chemical components in the process of stir frying with bran 2.1 Study on the change of sugar components in the process of stir frying with bran 2.1.1 Study on the changes of polysaccharide,reducing sugar and total sugar in the process of stir frying with bran In this study,UV spectrophotometry was used to study the contents of polysaccharides,reducing sugars and total sugars in the process of stir frying with bran,the results showed that the polysaccharide content increased in the processing time,and then the content began to decrease after 12 min;The content of reducing sugar was increasing gradually,and the growth rate increased obviously after 12 ~ 16 min;the total sugar content changed greatly before 20 min,the rules are not the same,after frying 20 ~ 22 min after the content is gradually decreased.3 batches of bran fried product and 2 batch stir-fried product change law were consistent,the results showed that honey bran had no significant effect on the change of carbohydrate components,the change was mainly caused by heating.2.1.2 Study on the changes of monosaccharide and disaccharide in the process of stir frying with bran HPLC-ELSD method was used to compare the contents of monosaccharides and disaccharides in the decoction of Atractylodes macrocephala Koidz,the results showed that the content of arabinose and glucose increased,the content of fructose and sucrose decreased,and the ribose and mannose were the new monosaccharides in the process.Suggesting that in the process,other components were converted into monosaccharides,so that its content and species changed,this still needs further study.2.1.3 Preliminary study on the change of monosaccharide composition from different degree of bran fried atractylodes The composition of Polysaccharides from Atractylodes was different from different degree of bran Fried.Compared with Atractylodes macrocephala,bran fried 4min and 12 min Atractylodes polysaccharides contained arabinose,in addition to fructose,glucose and D-xylose,this showed that a new monosaccharide involved in Atractylodes polysaccharide synthesis in the process of frying;and in the bran fry 20 min,the polysaccharide composition did not contain D-xylose and arabinose,this showed that after 12 min frying,Atractylodes polysaccharides woud occur sugar off,so that the composition decreased.2.2 Study on Variation of Volatile Constituents in the process of stir frying with bran In this study,the content of volatile oil was determined by steam distillation,the results showed that the volatile oil content decreased with the formation of four stages,and the change of the frying product was the same as that of the bran.Using static headspace to extract volatile componds,GC·MS combing with AMDIS and Kovats retention index to detect and analyz the chemical constituents of the volatile componds.it was found that the volatile components in Atractylodes and honey bran were significantly changed during the process from raw product to fried light,fried yellow,fried coke and fried charcoal.Comparison of honey brine and Atractylodes volatile components,found that Atractylodes and honey bran will be adsorbed between the volatile components,especially honey bran absorbed Atractylodes macrocephala.The research indicated that variability of volatile components from Atractylodes in the process of bran fried dynamic change is closely related to the processing temperature;Atractylodes and honey bran have adsorption on each other,The results can provide a scientific basis for elucidating the atractylodes frying with honey bran processing mechanism.2.3 A comparative study on inorganic elements in different milling degree of Atractylodes and honey bran We used ICP-OES and ICP-MS to determine the amount of trace elements and rare earth elements in different bran frying alchemy and excipient honey bran.The results showed that Sn,Cd,Mo,Ni,Co,Mn,Cu,Cr,Fe and La,Ce,Pr,Nd,Sm,Eu,Gd,Tb,Dy,Ho,Er,Tm,Yb,Lu were increased first and then decreased,in addition to Zn and Cd,the other 8 kinds of trace elements were highest in the 12 min,the highest content of rare earth elements was in 6min.honey bran products do not contain rare earth elements,rare earth elements gradually increased in the process of frying with Atractylodes,the increase rate decreased after 6min.It can be seen that the change of inorganic element content in Atractylodes macrocephala was obvious;honey bran had little effect on trace elements,honey bran had a greater impact on rare earth elements.2.4 Comparative study on fingerprint of decoction of from different degree of bran fried atractylodes In this paper,we established the fingerprints of Atractylodes decoction,By studying the changes in the composition of the decoction,we found from raw to fried yellow stage(0min~12min): the chemical composition of Atractylodes macrocephala was relatively stable,the similarity of fingerprints was>0.99,and the results of cluster analysis were also combined;fried coke stage(16min~20min): chemical composition began to increase,but the similarity with the product is still>0.90,indicating that little change in overall level;carbon phase(24min~30min): the chemical composition changed obviously,the content of 5-HMF increased sharply,and the content of Atractylodes lactide Ⅰ,Ⅱ and Ⅲ decreased to 0,and the similarity of fingerprint was as low as 0.2.Atractylodes and fried yellow goods are not separated,indicating that the decoction with UV absorption of chemical composition is not very different,the quality difference between the two may be mainly caused by sugar,which had non-UV absorption of chemical composition.According to the above research,it was found that the change of the material basis in the process of Atractylodes macrocephala bran was in a certain regularity.The changes of carbohydrate components,volatile oil and inorganic elements were relatively large,and the contents of polysaccharide and trace elements were the highest in the processing of 12 min,while the peak of UV absorption in water decoction had no significant change before frying 20 min.It is concluded that the saccharide composition,volatile oil and inorganic element are the key factors influencing the quality difference of Atractylodes macrocephala Koidz.3 Comparative study on spleen effect and dryness from different degree of bran fried atractylodes 3.1Comparative study on spleen effect from different degree of bran fried atractylodes We take the loose stools rate,serum amylase(AMS),D-and gastrin xylose content as the index,comparison of different degree(bran fried Atractylodes crude,4min,12 min,20min fried with bran,30min)effect of Atractylodes and Atractylodes macrocephala polysaccharide.The results showed that the decoction of Atractylodes and Atractylodes macrocephala polysaccharide showed the effect of invigorating spleen,comprehensive 4 spleen index,bran fried for 12 min to fry yellow state to achieve the best state of invigorating spleen.Polysaccharide also has the effect of strengthening the spleen,which shows that the polysaccharide of Atractylodes macrocephala is the material basis of the effect of strengthening the spleen,and the change of polysaccharide content is the key factor of the quality change.3.2 Comparative study on dryness from different degree of bran fried atractylodes In this experiment,the rats were treated with long term decoction of Atractylodes,to compare drynsee(for the c AMP/c GMP in mice and Na+-k+ATPase activity).The results showed that Atractylodes decoction were dryness.Compared with the decoction of Atractylodes macrocephala,bran fried 12 min Atractylodes Decoction can reduce the serum c AMP / c GMP in spleen deficiency rats;bran fried 20 min Atractylodes decoction can reduce the effect of Na+-K+-ATPase activity on kidney of spleen deficiency rats.It can be seen that the dryness of Atractylodes lanceolata will decrease,and the degree of decrease is closely related to the degree of bran frying,and the dryness of bran fried for 12min(fried yellow)and 20min(fried coke)Atractylodes decoction is relatively small.Through the comparative study of the effect of different bran frying on the spleen and dryness of Atractylodes,it was found that the invigorating spleen was enhanced and then decreased,bran fried for 12 min to fry yellow state to achieve the best state of invigorating spleen,after milling,the dryness of Atractylodes decreased.The research results can provide a scientific basis for the determination of the best processing point of Atractylodes macrocephala.4 Rapid identification of the best processing point of Rhizoma Atractylodis Through the research on the chemical components and pharmacological effects of Atractylodes macrocephala in the process of stir frying,it was found that the best processing point of stir fried Atractylodes macrocephala was 12 min.In this paper,the change of the surface color of the slices in the course of Atractylodes macrocephala bran was characterized by the change of "fire power",the color of Atractylodes macrocephala was determined by spectrophotometry,the results were analyzed by SPSS21.0 statistical software,to determine the objective quantitative criteria for the best concocting point of bran frying: the color values were L*(46.26±4.95),a*(13.87±1.65),b*(33.27±3.55).The method is convenient and quick,can achieve the purpose of quickly determine the end of processing,and provide reference and reference for the modernization of other processing techniques. |
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