| Processing is essential to Chinese herbal medicine and has important effect on the properties and efficacies of Chinese medicine,as well as the study on it is still weak.In order to improve the standardization level of traditional Chinese medicine(TCM),the standardization of processing technologies in Chrysanthemi Flos,Angelicae sinensis Radix and Astragali Radix,as well as the processing mechanisms were studied.The study of six different drying methods on the quality of chrysanthemum showed that the quality of chrysanthemum was better at 45 °C hot air drying.The highest contents of 3,5-caffeoylquinic acid(2.742%)and luteolin-7-O-?-D-glucoside(0.277%)were restained at microwave for 30 s combined with 75 °C hot air drying(MHD1).Molecular docking study showed that 3,5-caffeoylquinic acid and luteolin-7-O-?-D-glucoside can inhibit the activity of ACh E preferably by forming 4and 7 hydrogen bonds,the minimum binding energy were-8.8 and-8.3 kcal/mol,respectively.The drying dynamics showed that the moisture diffusion behavior of MHD1 could be simulated by Diff?sion Approach model.MHD1 could improve the drying rate,energy efficiency and thermal efficiency,as well as reduce the drying time,which had the potential to popularize application.Polysaccharides of 5 dominating chrysanthemums and their immune activities were compared.Results showed that polysaccharides from Hangbaiju and Boju had higher yield and immunomodulative activity,which had more potential to be developed into immune-related functional food and medicine.The effects of 120 °C and 150 °C on the flavour and odour,main active components,and bioactivities of A.sinensis druing the processing with wine were studied.The results showed that the retention rate of volatile ingredients was higher when processed at 120 °C,and the bitterness of the samples increased with the temperature increasing,which confirmed that the scientific nature of the slow fire in processing.The best processing technology for wine processed A.sinensis was frying20 min at 120 °C.The weight function of components-activity was established.Furthermore,the methods of HPGPC and SEM were used to investigate the effects of stir frying time(120 °C,18?24 min)on the physicochemical properties and bioactivities of A.sinensis' polysaccharides.The results showed that processing with wine could lead to molecule aggregation and depolymerization of polysaccharides,but the triple-helix conformation has been remained.The polysaccharides extracted from A.sinensis roasted at 120 °C for 20 min had loose structure,better antioxidant and alkaline phosphatase inhibitory activity,which were positive correlated with the contents of galacturonic acid(25.37%).The polysaccharides from vacuum drying had the best emulsifying activity.The polysaccharides from hot air drying had lower molecular weight,loose apparent structure and good solubility,as well as better bioactivities.Freeze-dried polysaccharides owned the highest thermal stability,unique and uniform apparent structure,smaller molecular weight,as well as the polysaccharide aqueous solution possessed the lowest viscosity(0.15 m L/mg).The key parameters of processing technologies of Astragali Radix and Astragali radix praeparatacum Melle were optimized.The methods of multi-components quantitative,quantitative assay of multi-components by single-marker,and finger-print were established.Based on the methods of establishment and traditional classification method,the grading standard of Astragali Radix pieces was studied.The paper revealed the scientific connotation of processing for the modern processing of TCM including Chrysanthemi Flos,Angelicae sinensis Radix,and Astragali Radix,as well as provided the date and theoretical basis.These researches are of great significance to clarify processing mechanisms and establish grading quality standards,as well as promote the standardization of TCM. |
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