Study On The Processing Principle Of Nutmeg

The subject of the processing principle of Nutmeg was a section of the National tackle key problem in eighth five years plan named as "study of Traditional Chinese herbal pieces of Nutmeg "and the National important technical subject item in tenth five years plan named as "innovation and Modernization of Traditional Chinese Medicine". The author of this dissertation studied the processing technology, chemical substances, pharmacology and toxicology activities, the quality standard of Nutmeg systematically. This research explored the processing principle of Nutmeg.Nine chemicals were isolated, purified and identified from Nutmeg. They were deihydrodiisoengenol, licarin-B, daucosterol, safrol, myristicin, elemicin, methyleugenol, methylisoeugenol. Methyleugenol and methylisoeugenol had active action of anti-diarrhea.The optimal processing method was studied by orthogonal design with the contents of myristicin, safrol, methyleugenol, methylisoeugenol as indicators. The results showed that the optimal processing condition was: Nutmeg was soaked with water for 6hr, then roasted with wheat bran at 170-180°C for 25min. GC-MS method was developed to determine the constituents of volatile oil from Nutmeg and the processed products. The experiments showed that the constituents of volatile oil from Nutmeg after processing had qualitative and quantitative difference. 13 new compounds occurred, but 4 compounds disappeared; the contents of methyleugenol ?and methylisoeugenol, the anti-diarrhea constituents, increased; and the contents of myristicin and safrol, toxic constituents, decreased.A HPLC methanol was developed to determine the contents of myristicin. safrol, methyleugenol, methylisoeugenol, dihydrodiisoengenol.A HPLC method was developed to compare the chromatograph of the methanoi extraction and volatile oil from Nutmeg and the processing products. The results indicated that the chromatograph of the menthol extraction had no significant difference, but the contents of some main chemical constituents had remarkable difference. The contents of methyleugenol, methylisoeugenol and two uncertain compounds in volatile oil from the processing products increased. But the contents of engenol, isoengenol, myristicin, safrol decreased. Computer Aided Analysis was developed to analysis the difference of IR chromatograph between Nutmeg and the processed products. The results showed that the correlative coefficient of different processing methods of Nutmeg, all below 0.983, had obvious difference. The results showed that the processing methods had some effects on the whole chemical constituents.The chemical fingerprints of Nutmeg and the processing products were...