| Rhei Radix et Rhizoma has a long history of medicine after processing,and there are many methods of processing recorded in ancient herbs,Among them roatinging of Rhei Radix et Rhizoma began in the han dynasty,used to the Ming and qing dynasties.Roasted Rhei Radix et Rhizoma was widely used in ancient times,but the specific method and process are unknown.At present,there is no record of Rhei Radix et Rhizoma roast in the processing specifications across the country.So what is the Rhei Radix et Rhizoma roast process,and why is roasted Rhei Radix et Rhizoma application history for so long? Therefore,on the basis of consulting the data and combining with the actual situation,this paper studied the quality standard of the roasting process and the roasting mechanism of Rhei Radix et Rhizoma.The main research contents are summarized as follows:1.Optimize the process of wet paper roasted Rhei Radix et Rhizoma by multi-index orthogonal experimentOrthogonal experiment was chosen to investigate the three factors: The amount of paper,roasting temperature and roasting time.The external properties of Rhei Radix et Rhizoma with wet paper,the content of extract,total anthraquinone,free anthraquinones,conjugated anthraquinone and sennoside A+B were used as indexes.Comprehensive weighted score wasemployed to optimize roasting Rhei Radix et Rhizoma with wet paper technology,and process verification and pilot test were carried out.The optimum processing parameters were 100 g Rhei Radix et Rhizoma roasted with 12 g paper(water-wet)at 120℃ for 2 hours.2.Study on the quality standard of Rhei Radix et RhizomaThe quality standard of Rhei Radix et Rhizoma was studied by means of modern analytical method,including identify,check,the contents of extractum,total anthraquinone,free anthraquinone and sensenoside A+B.roasted Rhei Radix et Rhizoma in TLC method showed the same five orange-yellow fluorescence spots at the corresponding positions compared to the control,and showed the same orange-yellow fluorescence spots at the corresponding positions compared to rhein,The spots turned red after being smoked in ammonia steam,roasted Rhei Radix et Rhizoma in TLC method did not show the same bright blue fluorescence spots at the corresponding positions compared to rhapontin.The samples were tested in 10 batches: The moisture was 7.36%~9.59%,the total ash was 3.04%~7.80%,and the content of extract was 53.11%~58.73.The contents of total anthraquinone was1.9561%~2.3217%,the contents of free anthraquinone was1.2305%~1.7005%,and the contents of sensenoside A+B was0.0310%~0.1267%.3.Comparison of HPLC fingerprints before and after Rhei Radix et Rhizoma roastingIn order to clarify the differences in the chemical composition of Rhei Radix et Rhizoma and roasted Rhei Radix et Rhizoma,the fingerprints of them were compared by high performance liquid chromatography,and exclusive analysis was performed.The results showed that the HPLC fingerprint after roasting was different from the raw product.Among the 34 common peaks,the peak area of no.1 peak,no.2 peak,no.26 peak(aloe-emodin),no.32 peak(chrysophanol),no.33 peak(emodin)and no.34peak(physcion)increased to different degrees,the peak area of other peaks decreased to different degrees.Partial least squares discrimination analysis(PLS-DA)was used to analyze the fingerprint,and the PLS-DA model was available,the clustering of Rhei Radix et Rhizoma and roasted Rhei Radix et Rhizoma samples was good and the differentiation was obvious in the model,which confirmed that there was a certain difference in chemical composition between Rhei Radix et Rhizoma and roasted Rhei Radix et Rhizoma.4.Effects of Rhei Radix et Rhizoma on gastrointestinal function of normal rats before and after roastingIn order to investigate the effect of Rhei Radix et Rhizoma on gastrointestinal function of normal rats and its mechanism of action,and to compare the difference before and after roasting.Healthy SD rats were randomly divided into 7 groups: the control group,the high,medium and low dose groups of raw Rhei Radix et Rhizoma(1.5,3.0,6.0g/kg)and the high,medium and low dose groups of roasted Rhei Radix et Rhizoma(1.5,3.0,6.0g/kg),Eight rats in each group were intragastric administration for 10 days,The effects of Rhei Radix et Rhizoma on gastrointestinal function were evaluated by body weight,food intake,gastric remnant rate,small intestine propelling rate of rats,stomach weight coefficienand and observation on gastric tissue morphology,and conduct comparative studies.In all drug group,weight growth of rats was slowed down,gastric emptying and intestinal propulsion were inhibited,inflammatory reaction was triggered,and gastric mucosal injury was increased.Compared with the control group,except for the low and medium roasted Rhei Radix et Rhizoma,stomach weight coefficient,gastric remnant rate of rats and content of TNF-α was significantly increased(P<0.05,P<0.01);and content of IL-10 wassignificantly reduced;In addition to the roasted Rhei Radix et Rhizoma low dose group,the weight of rats,intestinal propulsion rate,contents of GAS and MTL were significantly decreased(P<0.05,P<0.01).Compared with the isodose Rhei Radix et Rhizoma group,the weight of rats,intestinal propulsion rate,contents of GAS,IL-10 and MTL all increased significantly in different degrees(P<0.05,P<0.01).The gastric weight coefficient,gastric remnant rate and content of TNF-α were all significantly decreased in rats(P<0.05,P<0.01).The above results suggested that the gastrointestinal dysfunction caused by Rhei Radix et Rhizoma was related to the inhibition of gastrointestinal hormones and the promotion of inflammatory cytokines.After the Rhei Radix et Rhizoma was roasted,the effect of it on "sunweiqi" was weakened. |
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