Study On The Processing Technology And The Quantity Control Method Of Semen Raphani

Systematical research on the processing technology and the quality control method of Semen Raphani has been performed in the study. Sinapine thiocyanate was obtained from Semen Raphani, which can be used for the identified test and controlling quality of the crude and stir-frying products of Semen Raphani; Analysis has been carried out by GC-MS on the content of fatty acid in the crude and stir-frying products of Semen Raphani. By comparing the cleansing technology was ascertained which is selected in the wind and selected in the water; the optimum conditions for the stir-frying technology was selected by using uniform-design, based on the indexes such as macroscopical character, water-soluble extractives, ethanol-soluble extractives, Sinapine thiocyanate content and fatty oil content, finally feasible temperature and time was ascertained. The chemical and primary pharmacodynamic experimentation of different processed products farther tested the reasonability of processing technology. Pilot production of ten groups of samples which are from four different producing area was processed in the factory. The crude and stir-frying products of Semen Raphani was identified by such aspects as chemical method, thin-layer chromatography and characteristic chromatogram peak, and so on. And the limit of impurity content, moisture content, ember and acid-fast ember content was ruled. The water-soluble extractives and ethanol-soluble extractives were determined, and the methodology check of qualitatively test of Sinapine thiocyanate and fatty oil is founded, and ruled the corresponding limit. The study primarily perfects the quality standard of crude and stir-frying products of Semen Raphani.