The Effect Of Different Processing Method Of Mongolian Medicine Tarinu On Its Chemical Composition And Antioxidant Activity

Mongolian medicine processing methods is a pharmaceutical technology, which was formed through the years of clinical practice of Mongolian physicians. Its purpose is to reduce the toxicity of the drug, enhance the efficacy of the one. In this paper, the effect of different processing method of Mongolian medicine Tarinu on its chemical composition and antioxidant activity were studied by the modern analytical technology.First of all, the five kind of processed products of Tarinu were obtained by using the five processing method such as Steaming with wine, Steaming with milk, Steaming with Hezi’s soup, Steaming with yoghourt, and Steaming with vinegar. The content of heavy metals and trace elements of five kinds of processed products were analyzed by atomic fluorescence spectrophotometry, and atomic absorption spectrophotometry, respectively.The results showed that the content of Na in Processed products higher than unprocessed product. In addition, after processing, the contents of Fe、Ca、Mn in all processed products were become lower. The results of analysis of heavy metals showed that the contents of As、Sb、Cd、Pb、Hg in product Steaming with yoghourt were become lower;the contents of Cd、Pb、Hg in product Steaming with Hezi’s soap were become lower;the contents of Cd、Pb in product Steaming with wine were become lower. The result of GC/MS analysis of the different products showed that processing methods affects the contents of volatile components in the drug.Secondly, the antioxidant activity of five kinds of processed products of Tarinu and unprocessed Tarinu were studied. The experimental results show that :The strength order of hydroxyl free radical antioxidant activity were :Steaming with milk Product> Tarinu> Steaming with yoghourt product> Steaming with wine product> Steaming with Hezi’s soup> Steaming with vinegar product.The strength order of antioxidant activity of nitrite radicals were: Steaming with milk Product> Steaming with Hezi’s soup Product> Steaming with vinegar product> Tarinu>Steaming with wine product >Steaming with yoghourt product.The strength order of antioxidant activity of superoxide free radical were: Steaming with yoghourt product> Steaming with Hezi’s soup Product> Steaming with milk Product>Tarinu > Steaming with vinegar product> Steaming with wine produc.Comprehensive analysis of experimental results showed that the best processing method of Mongolian medicine Tarinu was the steaming with milk.The present study will provide an experimental basis for clarifying scientific principles of processing of Mongolian medicine and further standardization of the processing method of the drug.