The Skullcap Active Ingredients And Quality Control

Scutellaria baicalensis Georgi. is a widely used clinical TCM, distributing in HeBei,ShanDong,LiaoNing et al. The content of baicalin is difference for their producing area are differentia. However, quality control of baicalin products is often not performed due to lack of standardization, resulting in inconsistent efficacies and sometimes serious toxicity. The goals of this study were to determine the best extraction of baicalin and to establish a method to measure authenticity, chemical consistency, and biological potency of baicalin products.First, to observe the alternative of baicalin in fresh Scutellaria baicalensis Georgi during the storage of natural conditions, a new primary processing method based on its slice shape, different medium, drying temperature and time. The content of baicalin was determined by HPLC method as traced index. The results shows: the content of baicalin was no significant different after storage of 43 days. A higher content of 9.84% baicalin was gained under the processing parameters of Cater-corner slice, mixing with wine, drying at the temperature of 25℃for 1.5h.Second, for MAE, a number of extraction parameters such as irradiation power, irradiation time, extractant volume and so on were investigated ,and the influence of their parameters on the extraction yields of baicalin tested was investigated. To optimize the extraction process of baicalin from Scutellaria Baicalensis on the condition of MAE by the orthogonal design. and the best technics was confirmed.Thirdly, to optimize the extraction process of baicalin from Scutellaria Baicalensis Georgi on the condition of enzymatic hydrolysis by the orthogonal design,the content of baicalin was determined by HPLC method. The results showed that the optimum extraction condition was: the ratio of enzyme/substrate was 1%, the time of enzymatic hydrolysis was 2h at the extraction temperature of 50℃, and keeping 1.5h after adjust the pH value of 2.0 at the temperature of 80℃.Finally, in order to control the quality of baicalin, HPLC-MS fingerprint was established. And combined with chemometrics, Scutellaria baicalensis'quality was controlled. A on-line antioxidant model was established to appraise the ability of baicalin purging free radical.