The Effect Of Different Vinegars On The Chemical Compositions Of Vinegar-baked Herbs

BACKGROUND:The processing method for Chinese medicine using vinegar has been 2200 years of history and there are more than 250 kinds of vinegar-baked herbal based on the literature.It is an important part of the medicine cultural heritage,which has lead drug liver,enhance blood circulation pain,and has a large position in the prevention and control diseases.According to the "Compendium of Materia Medica" and "Chinese Pharmacopoeia",vinegar is the most important component of the processing method,and the rice vinegar should be used,but there is no precise definition of rice vinegar.And some literature has reported that to chen-vinegar aging after a long time is the best choice.However,there are many kinds of vinegar present in the Chinese market,and if they were used in the vinegar-bakeing process of herbal drugs,and the influence of different vinegar on the volatile compounds in vinegar-baked herb remains unknown.OBJECTIVE:Many technologies have been used to explore the effect of different vinegars' pH and types to the chemical composition of traditional Chinese medicine and comparison the raw and vinegar-baked herbs.It has provided a theoretical basis of safety and efficacy for vinegar-baked herbs and vinegar accessories.Simultaneously,analysis of different vinegar has offered a basis for establishing the authenticity of identification and the merits of judging of features quality standards.METHODS:Firstly,using HPLC method to create different vinegar liquid fingerprint,to analysis chemical composition of different vinegar which has ultraviolet absorption.And stablish a new method with a combination of 1H NMR technique and multivariate analysis applied for the discrimination of different vinegars.Then to comparison of raw and vinegar-baked herbs(Paeoniae Radix Alba(PRA)and Asari Radix et Rhizoma(ARR))using NMR method.Lastly,using a combination of HPLC and NMR technique explore the efffect of vinegars' different pH and type to the chemical composition of vinegar-baking process of Radix Bupleuri(RB).RESULTS:(1)Create different vinegar liquid fingerprints on the basis of the chemical composition of the vinegar,and stablish a new method with a combination of 1H NMR technique and multivariate analysis applied for the discrimination of different vinegars,which is proposed to provide a highly reliable and accurate prediction model for distinguishing different vinegars.(2)The chemical composition between raw and two processed PRAs and ARRs were systematically compared by 1H-NMR spectroscopy coupled with multivariate analysis.The results showed that after vinegar-baked,the primary metabolites and secondary metabolites are changed greatly,and there is a large difference between the two products is also vinegar.(3)Using HPLC technique to explore the effect of vinegars' different pH and type to the chemical content saikosaponins of vinegar-baking process of RB.It found that vinegar-baked RB article ssa,ssd decrease is mainly due to the content of the acidic conditions hydrolysis,and ssb1,ssb2 increase is not only due to the ssa,ssd is hydrolysis conversion,but also to the relevant components of vinegar.(4)Using NMR technique to explore the effect of vinegars' different pH and type to the chemical content of vinegar-baking process of RB.It found that compared with the raw R,vinegar different pH and type of processed products in primary metabolites threonine,pyruvate,succinic acid,citric acid and other metabolites vary.Wherein the vinegar in the normal pH range of most small to change between the primary metabolite after RB vinegar influence;changes in metabolites threonine,arginine,betaine,a-glucose,P-glucose levels closely related species vinegar.CONCLUSION:(1)There is a big difference between the components which have different UV absorption in vinegar,especially in the rice vinegar which has more less content,in order to clarify the effectiveness of these ingredients and their role deserves further study.(2)In this study,NMR metabolomics were applied to compare the chemical components between raw and vinegar-baked herbs,which reflect NMR has distinct advantages of globality and high sensitivity.(3)In this study,HPLC and NMR techniques combined analysis of pH and types of vinegar-baked RB saponins and overall metabolites change in chemical content.This apply theoretical basis to ensure the therapeutic effect and safety of vinegar-baked herbs.