| Objective: To optimize the processing methodology of Angelica sinensis(Oliv.) Diels Pieces, to formulate the quality standards for Angelica sinensis(Oliv.) Diels Pieces, to study the changing law of the main active ingredients of Angelica sinensis(Oliv.) Diels produced before and after, and discuss the processing principle.Methods: On the basis of ancient and modern literature of Angelica sinensis(Oliv.) Diels produced, the contents of the main active ingredients were taken as indexes and the orthogonal design method was used to carry out the filtration and optimization of the processing methodology of Angelica sinensis(Oliv.) Diels pieces (Angelica sinensis(Oliv.) Diels, winy Angelica sinensis(Oliv.) Diels) which were collected in "Chinese Pharmacopoeia" and "Standard of National Chinese Medicine Concoction", determined the specific technical parameters of the process; Prepared each 10 batch samples of Angelica sinensis(Oliv.) Diels and winy Angelica sinensis(Oliv.) Diels by optimized processing methodology of Angelica sinensis(Oliv.) Diels pieces, identified the characters and TLC, established the corresponding identification methods, checked each 10 batch samples of Angelica sinensis(Oliv.) Diels and winy Angelica sinensis(Oliv.) Diels'impurities, moisture, total ash, acid insoluble ash and then restrict 120% of 95% confidence interval of every index and component average content as their content upper limit combined with the actual production; Mensurated each 10 batch samples of Angelica sinensis(Oliv.) Diels and winy Angelica sinensis(Oliv.) Diels'water-soluble extract, alcohol-soluble extract, volatile oil and ferulic acid contents and then restrict 80% of 95% confidence interval of every index and component average content as their content lower limit combined with the actual production, inspected on the stability, studied and formulated quality standards of Angelica sinensis(Oliv.) Diels and winy Angelica sinensis(Oliv.) Diels pieces; Using HPLC, Established HPLC fingerprint of Angelica sinensis(Oliv.) Diels via comparing and selecting of a variety chromatography conditions, contrasted the difference in HPLC fingerprint of Angelica sinensis(Oliv.) Diels and winy Angelica sinensis(Oliv.) Diels; compared the main active ingredient contents of Angelica sinensis(Oliv.) Diels and winy Angelica sinensis(Oliv.) Diels; compared the main active ingredient contents of their decoction.Result:the processing methodology of Angelica sinensis(Oliv.) Diels pieces is: Took Angelica sinensis(Oliv.) Diels, removed impurities, washed, separated main roots from fine-roots, drenched main roots for 6 hours or drenched fine-roots for 1.5 hours until the water content reached 25%～30%, took out for a while to dry, cut 1～2mm each thin piece, dried in 40℃, screened out debris, sealed in plastic bag and got it. The best condition of winy Angelica sinensis(Oliv.) Diels pieces was determined: set the temperature of drug speculation machine temperature control instrument as A℃and rotation speed at 20 r? min-1, took clean Angelica sinensis(Oliv.) Diels pieces, mixed with wine, wrap-moistening 1h, put them in drug speculation machine, fried till surface become yellow in 140℃, slight focal, took out for a while to dry, screened out debris, blended and sealed in separate plastic bags and got it. Per 100kg Angelica sinensis(Oliv.) Diels pieces, with 10kg wine. Angelica sinensis(Oliv.) Diels pieces contained impurities, moisture, total ash and acid insoluble ash content which should be no more than 2.0%, 13.0%, 6.0% and 0.5%; 70% ethanol-soluble extract, volatile oil and ferulic acid contents which should be no less than 45.0%, 0.20%, and 0.040%. Winy Angelica sinensis(Oliv.) Diels pieces contained impurities, moisture, total ash, acid insoluble ash content which should be no more than 2.0%, 14.0%, 6.0% and 0.5%; 70% ethanol-soluble extract, volatile oil and ferulic acid content which should be no less than 45.0% , 0.20% and 0.050%. Before and after processing by wine, the main peak fingerprint groups did not change the overall appearance without disappeared and new peaks, but the chromatographic peak area changed differently; The fingerprint comparison of the decoction of Angelica sinensis(Oliv.) Diels and winy Angelica sinensis(Oliv.) Diels revealed that there was no significant change in the main peak group and there was no disappeared and new peak, either, among them, there were two peak areas of chromatographic peaks increased significantly, one peak area of chromatographic peaks decreased obviously and the rest peak areas of the characteristic peaks did not change significantly; Comparing the HPLC fingerprint between the decoction and Angelica sinensis(Oliv.) Diels and winy Angelica sinensis(Oliv.) Diels, all the peaks reduced to varying degrees, among them, there was one peak area of chromatographic peaks decreased obviously, four peaks completely disappeared; Comparing the volatile oil HPLC fingerprint of Angelica sinensis(Oliv.) Diels and winy Angelica sinensis(Oliv.) Diels, it can be seen that two chromatographic peak areas of the volatile oil composition decreased , two chromatographic peak areas increased. To sum up, it can be found that the dissolution rate of composition has been increased and some components can dissolute more easily by adding wine in the Angelica sinensis(Oliv.) Diels process; High-temperature frying can reduce their volatile oil component and reduce the content of volatile oil components; The component of Angelica sinensis(Oliv.) Diels and winy Angelica sinensis(Oliv.) Diels pieces will wear down in some different degrees in the decocted process, especially, the volatile oil components will suffer serious loss or even disappear. After processing by wine, the contents of volatile oil and ferulic acid decreased slightly, but the extracted rate of volatile oil and ferulic acid of winy Angelica sinensis(Oliv.) Diels was significantly higher than Angelica sinensis(Oliv.) Diels.Conclusions: The study identified the standardized production process and process parameters, instituted the quality standards for Angelica sinensis(Oliv.) Diels pieces, achieved the standardization of processing methodology and the scientific of quality standards, established HPLC fingerprint which provided a basis to control the quality of Angelica sinensis(Oliv.) Diels pieces roundly. Compared the change rules of the fingerprinting, the decoction fingerprint and volatile oil components fingerprint before and after Angelica sinensis(Oliv.) Diels processing comprehensively, established the foundation for further research on the Angelica sinensis(Oliv.) Diels processing mechanism and guidance for clinical medicine . After processing by wine, the contents of volatile oil and ferulic acid decreased slightly, but the winy Angelica sinensis(Oliv.) Diels can increase the extraction rate of volatile oil and ferulic acid. The effect of promoting blood circulation has been enhanced after processing by wine, analysis showed that it was related with the increased extraction rate of volatile oil and ferulic acid after processing by wine. The research results provide an experimental basis to reveal the mechanism of Angelica sinensis(Oliv.) Diels processing also.
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