Study On The Preparation Process And The Quality Standard Of Fructus Toosendan

The preparation of Traditional Chinese Medicine (TCM) plays an important role in the clinicalapplication and production of TCM. The systematic study on the preparation process of TCM willprovide the basis to the development of preparation theory of TCM. The preparation process and the quality standard of Fructus toosendan were studied in thepresent thesis, mainly focusing on the following points: (1) Chemical Constitution Study: 13 compounds were isolated from Fructus toosendan. 10of them were identified: cinnamic acid 2-methoxyl-5- hydroxy benzoic aldehyde, scopoletin,toosendan-xanthan D1, toosendan-xanthan D2, Coffeine, β- sitosterol, isochuanliansu, toosendaninand daucosterol, where cinnamic acid 2-methoxyl-5- hydroxy benzoic aldehyde, scopoletin,toosendan-xanthan D1, toosendan-xanthan D2 were isolated for the first time from Fructustoosendan. Meanwhile, 37 organic acids were identified with GC-MS, including 2-methyl –butanoicacid; Benzoic acid ,Benzeneacetic acid, 3-hydroxy-octanoic acid, 3-phenyl-2-Propenoicacid ,Octanedioic acid , 2-hydroxy-Benzoic acid, 4-hydroxy-3-methoxy- Benzoic acid, Dodecanoicacid ,Nonanedioic acid,10-chloro-10-oxo- Decanoic acid, myristic acid ,Pentadecanoic acid,3-methyl-Pentadecanoic acid, 3-(4-hydroxy-3-methoxyphenyl)-2-Propenoic acid,1,2-Benzenedicarboxylic acid, 9-Hexadecenoic acid, Hexadecanoic acid, 9,12-Hexadecadienoic acid,14-methyl-Hexadecanoic acid, Octadecanoic acid, 7,10-Octadecadienoic acid, 8,11-Octadecadienoicacid, 4-Methoxycarbonylmethylundec-3-enedioic acid, 6,9,12-Octadecatrienoic acid, 11-Eicosenoicacid,Eicosanoic acid, abietic acid; 9,12,15-Octadecatrienoic acid, Linoleic acid ,Docosanoic acid,Tricosanoic acid, Tetracosanoic acid, Pentacosanoic acid, 2-methoxy-Tricosanoic acid,Hexacosanoic acid, Octacosanoic acid, (2) Optimization of Preparation Processes: the processing parameters including slicing,processing time and processing temperature of four preparation processes were optimized by theorthogonal design method.The results verified the validation of the traditional slicing methods. (3) Bioativity and Toxicity Study: The bioactive components of Fructus toosendan werescreened by anti-inflammation experiments, abirritation experiments and the acute toxicity testing.The results indicated that the anti-inflammation effect and the abirritation of Fructus toosendan wereenhanced after being prepared. (4) Aetherolea Content Comparative Study: aetherolea content were determined by GC-MS.The results indicated that aetherolea content of Fructus toosendan decreased obviously after beingprepared. (5) Quality Standard Study: the content of toosendanin in Fructus toosendan was determinedby HPLC. The results indicated that the content of toosendanin can be used in the quality control ofprepared Fructus toosendan. (6) Fingerprints and Fingerprint-bioactivity Relationship Study: HPLC fingerprint ofIV 川楝子炮制工艺及质量标准规范化研究Fructus toosendan was established and the relationship between fingerprints and bioactivity werestudied. The result indicated that the number of compositions, which show positive correlation to theanti-inflammation effect and abirritation, were increased after being prepared. In a word, the study in the present thesis provided the basis to the research of preparationtheory of TCM and the quality control of Fructus toosendan.