Study On The Processing Technology And Chemical Constituents Of Stir-fried Euodiae Fructus With The Water Decoction Of Coptidis Rhizoma Of "Zhangbang"

Objective:To optimize the processing technology of Stir-fried Euodiae Fructus with the Water Decoction of Coptidis Rhizoma,compare the changes of various components before and after processing,provide relevant process parameters and basis for the production of Euodiae Fructus decoction pieces,carry forward and inherit the characteristic processing technology,and ensure clinical safety and rational drug use.UPLC method was used to establish fingerprints of Euodiae Fructus in different years,and chemical pattern recognition technology was used to analyze them,which provided new ideas for the research of Euodiae Fructus"Chen Jiuzhe Liang"and basis for its quality evaluation.Methods:1.L₉（3⁴）orthogonal design table was used.The dosage（%）of Coptidis Rhizoma,frying temperature（℃）and frying time（min）were taken as investigation factors.Phenolic acids（neochlorogenic acid,chlorogenic acid,caffeic acid and cryptochlorogenic acid）,flavonoids（rutin,hyperin and isorhamnetin-3-O-rutinoside）,alkaloids（dehydroevodiamine,evodiamine,rutaecarpine and dihydroevocarpine）and volatile oils（β-myrcene,β-terpinene and（Z）-β-ocilene）in Euodiae Fructus were taken as evaluation indexes,and were optimized 2.Fingerprints of 47 batches of Euodiae Fructus in 3 different years were established based on ultra-high phase liquid chromatography（UPLC）.The similarity was calculated by the"Similarity Evaluation System of Chromatographic Fingerprints of Traditional Chinese Medicine"（2012A edition）.The pattern recognition of samples was carried out by principal component analysis（PCA）and orthogonal signal correction partial least squares-discriminant analysis（OPLS-DA）.3.Headspace gas chromatography-mass spectrometry（HS-GC-MS）was used to analyze the volatile oil components of Euodiae Fructus and its processed products.4.Ultra-high performance liquid chromatography-quadrupole-time-of-flight mass spectrometry（UPLC-Q-TOF/MS）was used to study the chemical constituents of stir-fried Euodiae Fructus with the water decoction of Coptidis Rhizoma.Results:1.The best processing technology for stir-fried Euodiae Fructus with the water decoction of Coptidis Rhizoma is:Dosage of Coptidis Rhizoma is 10%,the frying temperature is 150℃,and the frying time is 8 min.2.UPLC fingerprints of47 batches of Euodiae Fructus samples（similarity>0.997）were established,40common peaks were calibrated and 12 of them were identified.PCA and OPLS-DA analysis were used to effectively distinguish Euodiae Fructus from 3 different years,and 22 quality difference markers were screened out.3.A total of 38 kinds of volatile oils were identified from crude Euodiae Fructus,accounting for 96.65%of the total volatile oils.A total of 20 kinds of volatile oils were identified from Euodiae Fructus made from Coptidis Rhizoma,accounting for 95.12%of the total volatile oils.A total of 21 kinds of volatile oils were identified from Euodiae Fructus made from Glycyrrhiza uralensis,accounting for 95.13%of the total components.A total of 18kinds of volatile oils were identified from Euodiae Fructus with blisters,accounting for 94.2%of the total components.A total of 36 volatile oils were identified from Stir-fried Euodiae Fructus with the Water Decoction of Coptidis Rhizoma,accounting for 96.12%of the total components.4.A total of 30 compounds were identified from the stir-fried Euodiae Fructus with the water decoction of coptis chinensis,including alkaloids,limonoids,flavonoids,phenylpropanoids and other compounds.Conclsion:The processing technology of stir-fried Euodiae Fructus with the water decoction of Coptidis Rhizoma is reasonable,stable and feasible.2.The combination of UPLC fingerprint of Euodiae Fructus and multi-component chemical pattern recognition technology can effectively distinguish Euodiae Fructus in different years,providing reference basis for Euodiae Fructus"Chen Jiuzhe Liang"and its quality control.3.HS-GC-MS combined technology can be effectively used for the determination of volatile oil components in Euodiae Fructus and its processed products.4.UPLC-Q-TOF/MS combined technology can quickly and accurately identify the chemical components of stir-fried Euodiae Fructus with the water decoction of Coptidis Rhizoma,providing reference for further research and utilization.