The Research Of Traditional Decoction Technology And Quality Control Of Da Chengqi Tang

Objective①Optimization traditional decoction process in Da Chengqi Tang, to make Da Chengqi Tang have higher quality and curative effect;②Using statistical analysis method, to investigate the different decoction instruments and heating mode, study the quality influence of decoction appliances in Da Chengqi Tang;③The high performance liquid chromatographic fingerprints of Da Chengqi Tang were established for provide scientific basis in quality control of Da Chengqi Tang;④Simultaneous determination of ten active constituent to quality control of Da Chengqi Tang;⑤The infrared spectroscopy fingerprints were established for quality control of Da Chengqi Tang.Methods①Tse traditional instruments tisanes casserole, the best boiling technology was gained by taking the content of extract, the available component of rhubarb, officinal magnolia bark and immature bitter orange as the index, and orthogonal design experiment-L9(34) was used to investigate the factors of water doses, soak time, decoction time and rhubarb chain stay time, the validation experiments proved that this optimized processing technology was stable.②Use the traditional instruments tisanes casserole and modern tisanes equipment health pot and stainless steel kettle, the content of extract, the available component of rhubarb, officinal magnolia bark and immature bitter orange as the index, and compared the boiling difference and influence the quality of Da Chengqi Tang in marmite and stainless steel kettle, heat with flame and heat without flame.③10batches of crude drugs of Da Chengqi Tang were preparated according to the optimum boiling technology and we got10batches of Da Chengqi Tang, the HPLC fingerprint and common pattern of10batches of Da Chengqi Tang were established by using chromatographic fingerprint evaluation system A, and verified the common pattern by using chromatographic fingerprint evaluation system B by state pharmacopoeia commission published. ④The content of ten main components in the10batches of Da Chengqi Tang were determined by HPLC, so as to quality control of Da Chengqi Tang.⑤Use the infrared compressor method and detector of DTGS, scanning accumulate16times in the infrared spectral area range4000～400cm-1, in order to establish the infrared fingerprint of Da Chengqi Tang. Calculate the infrared spectroscopy common peak of similarity in10batch of Da Chengqi Tang to use correlation coefficient method.Results①The optimized decoctioning technology for Da Chengqi Tang is adding8times amount of water in Da Chengqi Tang, soak30minutes, extracting25minutes after boiling, rhubarb chain stay time10minutes. To authenticate the conditions mentioned above, we use the optimization craft to decoction three groups of Da Chengqi Tang and find that the water extract is33.78g,33.83g,33.73g, the mass concentrations of combined anthraquinone in rhubarb is0.075mg/mL,0.070mg/mL,0.080mg/mL; the mass concentrations of naringin is0.531mg/mL,0.529mg/mL,0.533mg/mL; the mass concentrations of hesperidin is0.050mg/mL,0.045mg/mL,0.055mg/mL; the mass concentrations of neohesperidin is0.421mg/mL,0.415mg/mL,0.409mg/mL; the mass concentrations of honokiol is0.039mg/mL,0.049mg/mL,0.044mg/mL; the mass concentrations of magnolol is0.013mg/mL,0.017mg/mL,0.015mg/mL, respectively. The weighting scores are all over90points.②Through the statistical analysis, the decoction of marmite and stainless steel kettle and health pot have no significant difference in Da Chengqi Tang, the heat with flame and heat without flame also have no significant difference in Da Chengqi Tang. So they are appropriate for boling of Da Chengqi Tang.③The high performance liquid chromatographic fingerprints of Da Chengqi Tang were established, twenty-nine common peaks were signed, eight constiuents were identified as narirutin, naringin, hesperidin, neohesperidin, rhein, honokiol, magnolol, chrysophanol by comparing the retention times and ultraviolet spectra of the peaks with those of the reference substances; and belong the peak place, their similarity threshold are all over90%.④A method for simultaneous determination of eight active components including narirutin; naringin; hesperidin; neohesperidin; aloe emodin; rhein; honokiol; magnolol; emodin; chrysophanol is established by high performance liquid chromatography with diode array detector and the method is safe, stable and suitable for quality control of Da Chengqi Tang.⑤The established IR spectrum are similarity through the analysis of different batches of Da Chengqi Tang, their similarity threshold are all over90%.Conclusion①This research use traditional decoction instruments, emply traditional decocting methods, established traditional decoction process standard of Da Chengqi Tang, in order to provides the quality foundation of Da Chengqi Tang, and have certain contribution to guide clinical decoction.②There are no significant difference of decoction chemical composition in the boiling of marmite and stainless steel kettle and health pot, so they are appropriate for boling of Da Chengqi Tang.③The method is stable and reliable, so provided a certain reference to substance biasis of Da Chengqi Tang.④The content method is stable and reliable, the research of determining multicomponents in Da Chengqi Tang by HPLC provided a new method and idea for the further study.⑤The infrared spectra can quickly identify of Da Chengqi Tang, and it has characteristics of the direct, rapid, non-destructive and accurate, so it can guide the quality control of Da Chengqi Tang.