Study On The Method Of Processing Technology And Determination Of Mongolian Herb Stellera Chamaejasme L.

Stellera chamaejasme L.is dried root of the species of stellera of the familythymelaeaceae. It was recorded as mongolian drug in the “mongolian drug common sense”part of《Gan lu si bu》in the18th century firstly, which in treat of”Qi-ha” and “nian”disease,the mongolian name of this herb recorded is “Da leng tu ru” or”Re ji ge”. Stellerachamaejasme L. mainly contains polysaccharides, coumarins, flavonoids, diterpene orthoesterclasses, lignans, and so on. Stellera chamaejasme L. is extremely poisonous, so it should beprocessed before clinical treatment. According to the different nature of disease in the clinicaltreatment, we should use different processing methods. There are two conventional methods,one is milk making, the other is soft extract.Objective To optimize the technology of processing and establish the determinationmethod for milk-making and soft extract Stellera chamaejasme L. Methods The subject ofthis research was Stellera chamaejasme L. to be, we studied the historical evolution ofprocessing methods of Stellera chamaejasme L. systemtically, which is beneficial references forstudy. Based on this, we made a in-depth research processing technology of milk-making andsoft extract, besides that, the research of determination of every decoction pieces of StelleraChamaejasme L. to were crried out initially. According to the theory of the mongolian herb, wedemonstrated the main activity site in total flavonoids and polysaccharides of the milk makingand soft extract by compared chemical separation with pharmacodynamics screening. With theindex of the total content of polysaccharides and flavonoids, anti-inflammation and analgesicactivity, we adoptted the optimum processing technology by orthogonal test method combiningwith manufacture practice. Results The best technology of of milk-making as follows:5 the amount of milk, soak25hours, air drying naturally. The best technology of soft extract asfollows:12times the amount of water, decocting for1hour, decocting3times. Based on this,the paper studied the way of the assay of the milk-making and soft extract of the herb,analyze the content of the polysaccharides of Stellera Chamaejasme L. by colorimetry, toestablish an HPLC method for determination of chamechromone in Stellera chamaejasme L.The method can be used to lay a foundation for study on quality standard of two kinds ofprocessing decoction pieces.Conclusion This paper has studied the processing technologyand determination of Stellera chamaejasme L.systematically. The research will be result inimportance for the processing technology of the mongolian herb and institution of qualitystandard.