Vinegar Bupleurum Concocted The Principle And Technology Research

The bupleurum chinensis is the root of Bupleurum chinense DC. of Umbelliferae. It has issue in soothing the liver it is the strongly fragrant to solve,and rising Yang,etc.Used in the cold and fevers and chills alternate,the chest coerces bloated pain,etc.The ancient processing theories thinks the Bupleurum chinensis " crude for cold, processeing with vinegar for liver", It still has no report yet about whether the chemical compositions of bupleurum chinense have what changes after processing, whether there is pertinence with the processing.In order to inquire into the ancient intention, this experiment in the reference massive literatures, has mainly conducted following 5 aspects of research.Through to compare the contents of Bupleurum chinense in pre-and post-processed with vinegar,the contents of saikosaponin a,d have been reduced after processing with vinegar,they can convert into saikosaponin b1,b2.To analyze the chemical components of the volatile oil in pre-and post-processed pieces of bupleurum chinense by GC-MS,The result expresses that the comparative contents of hexanal,n-heptaldehyde, 2-pentylfuran, 2,4-decadienal which take effect of the volatile oil reduced after processing with vinegar. The theory which proves"crude for fever"is science.By seeing about the affect on relieving fever between the Bupleurum chinense and the bupleurum chinense processing with vinegar, the result indicated that, both of them can reduce fever of rats which was caused by yeast and the function of the former was stronger than the latter, the theory which proves"crude for fever"is science. By seeing about the affect on the symptom,the weight, the weight of immunity organ of rats between the bupleurum chinense and the Bupleurum chinense processing with vinegar,we found that both of them can improve symptom of stagnation of QI due to depression of the liver of the rats, can prevent the reduction immunity organ's weight of rats, the function of the latter was stronger than the former. The traditional way of processing with vinegar is reasonable and scientific which should be positive.Orthogonal design L9(34) was used to optimize the best proeessing technology,that was each 100 kg bupleurum chinense uses the vinegar 60 kg and 4 hrs in stuff,proeessing at 140～150℃for 6 minutes.This dissertation completed the quantity standard of the Bupleurum chinense,the vinegar bupleurum chinense and draft the elucidation. Establish the method in the content of saikosaponin a,d and saikosaponin b2.Carried on to show minute details to discriminate also, the thin layer discrimination, the percent of humidity, ash etc.Ancient and modem literatures of bupleurum chinense were researched systemically.History evolution and modem investigation were concluded,which were lain a theoretical foundation for researching the processing technology and the chemical constituents of processed sample.