Rhubarb Cooked Before And After The Characterization Of Medicinal Quality Differences

Processing is an important component of TCM,not only changes the properties of Chinese meteria medica(CMM),but also affects its quality.But it has been a difficulty in the science of CMM processing development and quality analysis of Chinese medicine for a long time that how to effectively and objectively evaluate the property and quality differences of CMM before and after processing,Take rhubarb as the model drug,biological potency tests combined with chemical composition analysis, were used to explore the property and quality changes before and after processing rhubarb.On this basis,property and quality evaluation method of rhubarb processed product which mainly based on the biological potency was preliminarily established. The main results are as follows:1.The purgative bioassay method of rhubarb was established for the first time, which based on constipation model caused by diphenoxylate complex.The concentration of genuine rhubarb ranged from 1200 U·kg^-1to 5000U·kg^-1,the mass of feces in 10hours could show the significant dose-effect relationship(r＞0.98).The biopotency of rhubarb processed products could be detected according to the method of graded response parallel lines(2,2',2").2.The bioassay method of rhubarb which based on biothermokinesics was established for the ftrst time.The concentration of genuine rhubarb ranged from 0.64 Uto 3.84U,the parameter lg(t₂/p₂)could show the significant dose-effect relationship (r＞0.98).The biopotency of rhubarb processed products could be determined according to the method of calibration curve.3.The biopotency method was used to indicate the property and quality diffences before and after rhubarb processing.Purgative bioassay degraded to varying degrees, Jiudahuang rhubarb(stir-fried with wine) lowered down by 19.98%,Shudahuang rhubarb(Steamed with wine)rhubarb lowered down by 62.90%,rhubarb charcoal lowered down by 91.49%.The experimental research of subacute toxicity indicated the largest safe dose of extract of shengdahuang and jiudahuang was 38g·kg^-1 in 14 days which was equal to 76 times of 30g·d^-1(max dose in clinic),and the largest safe dose of extract of shudahuang and dahuangtan was 76g·kg^-1 which was equal to 152 times of 30g(max dose in clinic).Rhubarb processed products have different levels of inhibition effects to tetrahymena,the inhibition rate were respectively 50.59% (rhubarb),46.20%(Jiudahuang rhubarb),32.31%(Shudahuang rhubarb),21.28% (rhubarb charcoal).Processing of rhubarb has attenuation effect.4.Material basis of Rhubarb quality and properties changes before and after processing was studied by qualitative and quantitative analysis of chemical composition.After processing the anthraquinone and tannin content lowered down, the proportion of anthraquinone and conjugated anthraquinone changed too,which ranged from 1:9.8 to 1:0.8(rhubarb1:9.8,Jiudahuang rhubarb 1:6.7,Shudahuang rhubarb1:2.4,rhubarb charcoal 1:0.8);and the ratio of anthraquinone increased with the extent of processing.5.Discriminant analysis was used in pattern recognition research on rhubarb different processed products' properties and quality differences and based on this proposed rhubarb processed products quality control recommendations based on the biological potency.The correct rate of the discriminant equation established by setting the categories of rhubarb different processed products as dependent variable,the biological potency as independent variable through variables screened was 70.83%, suggesting that biological potency of rhubarb can be used as key indicators to evaluate the properties and quality differences of rhubarb processed products.95% confidence interval was used to descript biological effect fluctuations of rhubarb different processed products,the volatility of processed products biological potency was significantly less than rhubarb,quality has been stabilized and homogenization. But rhubarb different processed products exist overlap in the biological potency,It is necessary to form biopotency standard for rhubarb different processed productsTo sum up,in this article biological potency method and index were established to indicate rhubarb different processed products' properties and quality differences,and based on which pattern recognition mathematical model was studied.All the research provided experimental support for further clarify the mechanism of rhubarb processing,scientific establishment multiple quality control standards of rhubarb different processed products.