Optimization Of Processing Technology Of Salt-processed Semen Citri Reticulatae And Vinegar-processed Myrrh And The Quality Specification Study Of Decoction Pieces

Objective: To optimize the procedure of salt-processed semen citri reticulatae and vinegar- processed Myrrh. and establish the quality specification of decoction pieces.Methods: 1. Taking the contents of limonin, nomilin and ethanol soluble extraction as the indexes, the factors of temperature and moistening time were investigated. The orthogonal design and comprehensive score were used to optimize the salt-processing technology for semen citri reticulatae.2. Twelve batches of samples were collected, according to the optimal processing technology of the salt-processing semen citri reticulatae. and the "traditional Chinese medicine quality standards Guiding principles ”, processing methods, character,identification, inspection, determination were researched; The standardization of raw and salt-processing semen citri reticulatae decoction pieces initially established after data being summarized.3. Fingerprint identification of 12 batches of samples collected orange nuclear HPLC method was used to establish a high performance liquid, orange nucleus and stir fried with salt tangerine seed pieces of chromatographic fingerprint, perfect the quality standard of orange kernel.4.In writhing times as the evaluation index, baking temperature 80℃, 100℃,120℃for three different temperature conditions of processing vinegar myrrh analgesic effect were compared initially identified the best processing technology of vinegar of myrrh.Results: 1. Temperature had notable effects on experimental results, but moistening time had no effect on the results. The optimal salt-processing technology was satisfied with some conditions as follows: Take the net orange nuclear amount, adding salt water that the proportion of water and salt mix well is 10:1, immersing time 30 min, baking temperature 100℃, until yellowish semen citri reticulatae.(Every 100 kg orange nuclear, salt 2 kg).2. The quality specification of salt-processing semen citri reticulatae were established. moisture content was required to be less than 7%, 4.5%; total ash content shall not exceed 5.0%, 7.0%; alcohol soluble extracts of not less than 34%, 36%;limonin and nomilin content shall not be less than 0.49%, 0.46% and 0.40%,0.33%;and increased the TLC identification.3. Twelve batches of samples the fingerprint similarity evaluation, similarity in0.90 above, has a good consistency, and compare the orange nuclear raw product, salt main drinks the fingerprint, found that after processing fingerprint.4. The optimal vinegar-processing technology was satisfied with some conditions as follows: the right amount of net myrrh raw product, placed in a hot pan, baking temperature 100℃, slow fire, to smoke, surface melting, uniform spray 5% of the rice vinegar, reheat to surface light, quickly remove and lay open cool.Conclusion: The processing technology of salt-processed semen citri reticulatae and vinegar- processed Myrrh, were optimized and the quality specification of decoction pieces were established. Besides, the finger-print spectrum of salt-processed semen citri reticulatae were established to control the quality of the decoction pieces. All the above provides references for the actual production.