Study On Improving Quality Standard Of Alpinia Oxyphylla And Pieces

Alpinia oxyphylla Miq are dried ripe fruit of Zingiberaceae plants, mainly producing in Hainan, Guangdong, Guangxi, is genuine regional drug of Hainan, is one of the four famous region drug. Alpinia oxyphylla Miq for traditional Chinese medicine commonly used in clinical medicine, mainly for treatment of enuresis of kidney deficiency, frequent urination, nocturnal emission cloudiness, malaria, diarrhea, cold pain in the abdomen, mouth saliva and other disease. However for a long time, the quality control study of Alpinia oxyphylla Miq mainly use UV, HPLC to analyses total flavonoids and total polysaccharides or use TLC, IR, GC-MS, HPLC and UPLC to quantitative determine, the quality control of Alpinia oxyphylla Miq and salt broiled product in Pharmacopoeia of the people’s Republic of China use microscope and TLC identification, examination of moisture and ash, essential oil content as the index to quality control, but determination qualitatively or quantitatively of the main chemical ingredient or active ingredient control are lacking, which is difficult to effectively control the quality. In order to further improve and perfect the technical requirements, guiding principles and operation rules of Alpinia oxyphylla Miq. This project mainly carried on the following research:1 perfect microscopic identification of Alpinia oxyphylla and salt-processed Alpinia oxyphylla.2. Establish nootkatone TLC (Thin Layer Chromatography) identification of Alpinia oxyphylla and salt-processed Alpinia oxyphylla, the separation of nootkatone TLC is good, and not affected by temperature and humidity.3. Improve the determination of Moisture, ash and ethanol-soluble extractives of Alpinia oxyphylla and salt-processed Alpinia oxyphylla. The Moisture of Alpinia oxyphylla and salt-processed Alpinia oxyphylla are respectively no more than 13.0%,15.0%; total ash are respectively no less than 8.5%,8.5%; Acid insoluble ash are respectively no less than 1.14%,1.01%; ethanol-soluble extractives are respectively no less than 15.54%,17.13%.4 Establish t a quantitative analysis of mult-components(QAMs) methed by single marker of chrysin, tectochrysin and nootkatone, which made the quality control gradually transform from single index component to the more and effective components.Compared with external standard method, the three components content of 35 batches Alpinia oxyphylla and salt-processed Alpinia oxyphylla are no significant difference. The different origin of Alpinia oxyphylla has different content.5. Establish HPLC fingerprint and GC-MS fingerprint, which nade the quality control transform plurality components measurement into the overall quality control mode of fingerprint.34 common peaks are identified,25 peaks are confirmed, GC-MS fingerprint are similar among 35 batches Alpinia oxyphylla; 14 peaks as common peaks are determined from HPLC fingerprint, three peaks were identified,35 batches of Alpinia oxyphylla and its salt broiled product are broadly similar;6. Study the neural protective effect of three active components of Alpinia oxyphylla, which results showed that the three component had a neuroprotective effect, the effect of nootkatone and chrysin is better than tectochrysin.Finally this study by new technology, new method of standardized application, establish multi-model and multi-analysis quality control and evaluation methods, which reflect tcharacteristics of Fructus alpiniae oxyphyllae.