Optimization Of Processing Technology Of Wine-fried Lumbricus, Cortex Moutan And The Quality Specification Study Of Decoction Pieces

Objective: To optimize the procedure of wine-fried Lumbricus, Cortex Moutan and establish the quality specification of decoction pieces.Methods: 1. The wine amount,soaking time and soaking temperature were taken as the observation factors.Hypoxanthine and water-soluble extractives were used as indexes which constituted the weighted scoring model.At last,optimize the the procedure of wine-fried Lumbricus. Process 3 batches of Lumbricus using the optimized wine-fried procedure. Characters,microscopic identification,moisture,ash content and extractum were respectively detected to establish the quality specification of wine-fried decoction pieces of Lumbricus.2. The wine amount,soaking time and soaking temperature were taken as the observation factors. The paeonol, paeoniflorin and ethanol extract were taken as the observation indexes which constituted the weighted scoring model. Optimize the the procedure of wine-fried Cortex Moutan.Process 11 batches of Cortex Moutan using the optimized wine-fried procedure. Characters,microscopic identification,moisture,ash content,extractum and purity were respectively detected to establish the quality specification of wine-fried decoction pieces of Cortex Moutan.3. Extraction solvent, extraction method, detection wavelength and the choose of mobile phase were optimized to establish the experimental conditions of finger-print spectrum. Establish the common model of Cortex Moutan finger-print spectrum by importing the software. Evaluate the finger-print spectrum established by similarity calculation.Results: 1. The optimized procedure of wine-fried Lumbricus were 12 g yellow wine per 100 g crude drugs, 30 min soaking, fried to claybank at 80℃。The the quality specification of wine-fried Lumbricus were established. After the treatment of wine-fried, moisture content was required to be less than 10%, ash content less than 10%, acid-insoluble ash less than 5%, extractum more than 15%.2. The optimized procedure of wine-fried Cortex Moutan were 15 g yellow wine per crude drugs, 30 min soaking, fried to dark and dry.The the quality specification of wine-fried Cortex Moutan were established. After the treatment of wine-fried, moisture content was required to be less than 11%, ash content less than 5%, extractum more than 14%, paeonol more than 0.9%.3. The exprimental conditions were determined: ultrasonic treatment 30 min by dilute ethanol, wavelength of 230 nm detected and acetonitrile-0.2% phosphoric acid water system used as the moving phase. The fingerprint spectrum was established after importing software.Conclusion: The processing technology of wine-fried Lumbricus, Cortex Moutan were optimized and the quality specification of decoction pieces were established. Besides, the finger-print spectrum of wine-fried Cortex Moutan were established to control the quality of the decoction pieces. The research was significance to standardize the production of this two traditional Chinese medicine slices and to improve the quality of slices.