Study On Quality Control Of Raw And Processed Dried Ginger Based On Quality Markers

Dried ginger is the dried rhizome of Zingiber officinale Rose.,dried ginger for abdominal pain,vomiting,asthmatic cough have good curative effect.Baked ginger is a processed product of dried ginger,which is often used in clinical treatment of hemorrhage of lower digestive tract and abnormal uterine bleeding.Dried ginger and baked ginger are used to treat different illnesses,and it is one of the traditional Chinese medicine varieties of "raw and processed different treatment"."Pharmacopoeia of China" 2020 edition rules of dried ginger slices of 6-ginger content shall not be less than 0.60%,6-ginger in baked ginger content shall not be less than 0.30%,with only two indicators for the determination of 6-ginger of phenol as a content,quality is not qualified dried ginger ginger can achieve baked ginger content determination standards,the quality of the existing standard can’t reasonable assessment of the quality of dried ginger and baked ginger.ObjectiveIn order to improve the quality evaluation standards of dried ginger and baked ginger.this topic will analyze the chemical composition in ginger,ginger "quality" and "quantity" difference and establish UPLC fingerprint;The coagulation activity in vitro was tested to compare the difference of dried ginger and cannonginger in hemostasis,and the different components of " raw and processed different treatment " were screened out by fingerprints-pharmacology correlation analysis method.It is expected to screen out the quality markers that reflect the "raw and processed different treatment " of dried ginger and baked ginger,and provide reference for the scientific formulation of the quality standard of "raw and processed different treatment " of traditional Chinese medicine.Method1Box-Behnken Design-Responsive Surface Optimization of Processing Technology of Baked ginger.The content of total phenolic acid,6-gingerol,8-gingerol,10-gingerol,6-shogaol,ginger ketone and the rate of ointment were evaluated.The effects of stir-fry time,stir-fry temperature and amount of sand on the processing process of baked ginger were investigated by using a BBD-RSM design experiment with 3 factors and 3levels.2 Study on the difference of chemical composition between raw and processed dried ginger.Chemical composition of raw and processed dried ginger was qualitatively analyzed by UPLC-Q/TOF-MS technique.Unifil software is combined with Mass Lynx V4.1 software to find the difference components before and after processing by means of PCA,OPLS-DA and VIP data statistical analysis methods.A UPLC fingerprint of raw and processed dried ginger was established,and 7different components of ginger were analyzed quantitatively.3 Comparison of hemostatic activity and correlation of spectral effect of raw and processed dried ginger.Plasma complex calcium time and coagulation time(test tube method and coagulation plate method)were used to evaluate the hemostatic activity in vitro of raw and processed dried ginger.The correlation between hemostatic efficacy and UPLC fingerprint was analyzed.The pharmacodynamic components of baked ginger and hemostasis were screened and verified by molecular docking technique.Result1Box-Behnken Design-Responsive Surface Optimization of Processing Technology of Baked ginger.The optimum process was optimized according to the BBD-RSM to adjust to the stir-fry temperature 208℃,the stir-fry time 7 min,the sand dosage 10 times.2 Study on the difference of chemical composition between raw and processed dried ginger.By consulting the relevant literatures and comparing with the retention time and the secondary fragment of the reference substance,49 chemical components were identified in dried ginger and baked ginger,of which 27 were different components,14 components increased after processing,and 13 components decreased significantly after processing.A UPLC fingerprint of dried ginger and baked ginger was established,22 and 23 common peaks were calibrated.The results showed that the content of 6-shogaol,8-shogaol and 10-shogaol increased significantly after processing,and that of6-gingerol,8-gingerol and 10-gingerol were significantly decreased after processing.3 Comparison of hemostatic activity and correlation of spectral effect of raw and processed dried ginger.The results of coagulation activity in vitro of raw and processed dried ginger showed that baked ginger hadoagulant effect,dried ginger has no obvious coagulation activity and even shows blood circulation.There were 11 peaks associated with coagulation,The peaks 1,3,4,6,15 and 23 are positive,peaks 2,5,7 and 8 are negatively correlated.It can be determined from the standard control that peak 4 is zingiberone,peak 15 is 6-shogaol,peak 23 is 10-shogaol,and the molecular docking test also showed that the Src receptors closely related to platelet activation had strong binding energy.Therefore,These three known components were selected as quality markers for the hemostatic effect of baked ginger.ConclusionThe optimum processing technology of baked ginger is stable and feasible,which provides a reference for the establishment of baked ginger processing technology.The difference of chemical composition raw and processed dried ginger,the fingerprint and content determination method of dried ginger and baked ginger,and the different components of dried ginger and baked ginger hemostatic activity were selected as quality markers to provide basis for distinguishing the quality difference of dried ginger and baked ginger and the quality control of traditional Chinese medicine processed products.