The Key Technology Of Industrial Production And The Quality Research For Bran Fried Paeonia Lactiflora Pall

Objective: To establish the methods that control the quality of decoction pieces of branfried Paeonia lactiflora Pall. To study the key technologies of industrialized productionprocessing and the main factors influence the quality of bran fried Paeonia lactifloraPall. Our studies are intended to provide a stable and controlled productive technologyfor industrialized manufacturing.We establish the key technology standard operatingprocedures (SOP) of bran fried Paeonia lactiflora Pall. Meanwhile, we comparedecoction pieces and water decoction of bran fried Paeonia lactiflora Pall and Paeonialactiflora Pall, explore the clinical application of bran fried Paeonia lactiflora Palldecoction pieces.Methods:1. HPLC was used in Paeoniflorin determination; determine the BzOH with HPLC andcalculate the TGP; Phenol sulfuric acid method and UV were used in polysaccharide ofPaeonia lactiflora Pall (PSP) determination.UV were used in tannins of Paeonialactiflora Pall determination.2. Paeoniflorin and TGP were considered as the index of quality evaluation. Combinedwith firing temperature,bran consumptions,firing time and other factors on the qualitycontrol of bran fried Paeonia lactiflora Pall. Furthermore, the key technology standardoperating procedures (SOP) for bran fried Paeonia lactiflora Pall decoction pieces wasestablished based on the semi-works production and verification test.3. To compare the active ingredients of decoction pieces and water decoction of branfried Paeonia lactiflora Pall and Paeonia lactiflora Pall.Results:1. Paeoniflorin, TGP, PSP and tannins were used for the quality control of bran friedPaeonia lactiflora Pall decoction pieces, the quality control methods were accurate and stability.2. Through the lab research and processing investigation, optimized the parameters of.The best bran fried technology was：add10%bran of selected dried Paeonia lactifloraPall decoction pieces in Drum stir-frying machine, when heated to smoke,add Paeonialactiflora Pall decoction pieces,fired10minites, controlling tempretre with130℃, takeit out and get rid of the bran, let them cool. the semi-works of this technologies weregood.3.In the study of decoction pieces we found that compared with Paeonia lactiflora Palldecoction pieces, paeoniflorin, TGP, PSP and tannins are all reduced in bran friedPaeonia lactiflora Pall decoction pieces,but water-soluble extractives are increased. Inthe study of water decoction we found that compared with Paeonia lactiflora Palldecoction pieces, paeoniflorin and PSP are also reduced in bran fried Paeonia lactifloraPall decoction pieces, but TGP are increased.Conclusion:The methods for the quality control of bran fried Paeonia lactiflora Pall wereprecise, reliable and stable, can effectively control the product quality; The newprocessing method was more scientific and reasonable.In water decoction, comparedwith Paeonia lactiflora Pall decoction pieces, TGP are increased in bran fried Paeonialactiflora Pall decoction pieces, this provided certain theoretical basis for the clinicalapplication of bran fried Paeonia lactiflora Pall.