| Herbal processing refers to a traditional Chinese Pharmacy Technology, which has been always highly valued by all physicians throughout the history. There was the recordation of preliminary evaluating processing drugs in ancient China, such as"frying dark plum to charcoal but remaining property"and"Herbal processing requires moderate"and so on. Modernization of traditional Chinese medicine (TCM) has been implemented in our country since the ninth-five-year plan, in which quality control and evaluation of TCM is one of the most crucial problems. The characteristics of TCM efficacy are multi-composition, multi-target and multi-level, so how to control and evaluate TCM and its processed products is current difficulty and hot spot. Angelica (Radix angelicae Sinensis), the root of Angelica sinensis(Oliv.)Diels, is mainly cultivated in Min County, Gansu province, China. It has the functions of enriching blood, activating blood circulation, regulating menstruation to alleviate pain and moistening dryness for relaxing bowels so that it has been mostly used as one of the herbal ingredients in prescriptions of TCM. As an estimate, more than 80 composite formulae of TCM contain angelica in China. At present, Charring, spice oil parching, wine parching and soil parching angelica have been widely used in clinical Practice. However, quality control and evaluation about angelica processed products was rarely reported, so this paper intends to probe the quality control and discrimination of angelica processed products from the macroscopic and microscopic characteristic, chemical composition, and biological effects as well.1. According to the quality standard of Chinese Pharmacopoeia, the quality standard of angelica processed products was preliminary developed from the following aspects---features of pieces; powder microscopic characteristics, TLC and the content of water, total ash, extract. The results showed that the aspects were different between different processing products.2. The HPLC fingerprints of angelica processed products was developed with the method of high-performance liquid chromatograph, Computer Aided Similarity Evaluation System, principal component analysis, hierarchical cluster analysis and discriminate analysis were applied to study HPLC fingerprint and chemical pattern reorganization. The results showed that there was difference of characteristic peaks and its relative peak area between among processed products. Fish's discriminate functions were generated by using six selected predictor variables; the tested samples of different processing products were classified with 100% accuracy. It showed that the developed HPLC fingerprint, combined with chemometris, can accurately identify and validate angelica different processed products.3. Volatile oil chromatographic fingerprints of angelica processed products were acquired by GC-MS technology, and potential biomarkers were filtered by orthogonal projection latent structure (OPLS). The results showed that the chemical components of their volatile oil significant changed after processing, 12 compounds were selected as the potential biomarkers for identifying angelica different processing products, 11 of which were identified as Butyrolactone, Terpinen-4-ol, 6-Butyl-1,4-cycloheptadiene, 2-Nonanone, 6-Undecanone,δ-Elemene, 2-Methoxy -4-vinylphenol, 4, 5, 6, 7-teramethyl phthalide, Z–butylidenephthalide, 1.7-Isopropyl-4-methyl- 1, 4, 5, 6, 7, 7a-hexahydro-2H-inden-2-one, methylinoleate.4. Fenton reaction, autoxidation of pyrogallol,? Mouse liver homogenates spontaneous lipid peroxidation, erythrocytic membrane lipid peroxidation and erythrocyte hemolysis induced by H2O2 were used to assess the effect of angelica processed products on free radical and lipid peroxidation. The results showed that angelica processed products could scavenge free radical and inhibit lipid peroxidation:?the sequences of scavenging·OH were charring angelica>wine parching angelica>soil parching angelica>raw angelica>spice oil parching angelica; the sequences of scavenging O2-. were charring angelica>raw angelica>wine parching angelica>soil parching angelica>spice oil parching angelica; the sequences of inhibiting liver homogenates spontaneous lipid peroxidation were charring angelica>wine parching angelica>raw angelica>spice oil parching angelica>soil parching angelica; the sequences of inhibiting erythrocytic membrane lipid peroxidation were charring angelica>soil parching angelica> raw angelica>wine parching angelica>spice oil parching angelica; the sequences of inhibiting erythrocyte hemolysis were wine parching angelica>charring angelica>soil parching angelica> >spice oil parching angelica>raw angelica.5. Effects of angelica processed products on supplementing blood, activating blood, stopping bleeding and moisturizing intestine were studied with the?modern pharmacological method. The results of supplementing blood experiment showed that WBC, RBC and HB of angelica processed products groups were significantly higher than model group by CP. This indicated that angelica processed products had remedial effect on blood deficiency and the best effect was raw angelica, which was according to traditional pharmacological theory that raw angelica had better effect of supplementing blood. The results of activating blood experiment showed that angelica processed could prolong PT, APTT and decrease FIB of thrombosis mice. This indicated that angelica processed products had the effect of activating blood. The effect of activating blood was in sequence of wine parching angelica>raw angelica>spice oil parching angelica>soil parching angelica>charring angelica, which was according to traditional pharmacological theory that wine parching angelica had better activating blood and charring angelica had better stopping bleeding. The results of cutting mouse tail and glass tube experiments further verified that charring angelica had obvious stopping bleeding. The results of moisturizing intestine showed that ink propulsion rates of angelica processed products groups were significant higher than normal group. This indicated that angelica processed products had the effect of moisturizing intestine, The effect of moisturizing intestine was in sequence of spice oil parching angelica>raw angelica>wine parching angelica>soil parching angelica>charring angelica, which was according to traditional pharmacological theory that oil parching can increase catharsis, soil parching can not only supplenmenting blood but also stopping diarrhea and charring can astring to stop diarrhea.
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