Preparation Technics And Pharmacodynamics Pilot Study Of Sabia Parviflora Flakes

Purpose The differences in quercetin content between stems and leaves of Sabia parviflora in 10 different gathering places are compared.Orthogonal test method is used to optimize the preparation process of Sabia parviflora powder(coarse powder),and select appropriate factors and levels to lay the foundation for the later product’s production and development.By studying the main pharmacodynamics of stems and leaves of Sabia parviflora.We understand their pharmacological effects in sober-up and prevention of drunkenness to provide reference in clinical medicine.Method Quercetin content is determined by High Performance Liquid Chromatograph method,C18 column(250mm×4.6mm,5μm);Mobile phase:methanol—0.1% phosphoric acid(75:25)Detection wavelength:360nm;Column temperature:24℃;Flow rate:1m L/min;Sample size:20μl.The preparation of Sabia parviflora powder(coarse powder)is divided into withering,kneading,semi-fermentation and drying.Using the orthogonal test method,quercetin content and extract yield are used as indicators and a weighted score method is used to comprehensively evaluate the preparation process conditions of Sabia parviflora.The mice are randomly divided into Sabia parviflora stem extract group,leaf extract group,positive control group and blank control group.Each group has 10 with half male and half female.Fasting can not help but water for 12 hours before dosing.Prevention of drunkenness:Each group is given the corresponding test substance and gastric administration.After 30 minutes,a certain amount of white spirit is given by gavage according to the body weight,then the supine position is taken.When the supine position of the animal continues for more than 30 seconds,it is considered that the righting reflex disappeares,which is the indicator of drunkenness.Then we record the disappearance and restoration time of righting reflex in each group of mice.Sober-up effect:According to the weight of mice,we give a certain amount of white spirit by gavage,then we observe and record the disappearance time of righting reflex in each group of mice.After the disappearance of righting reflex,the corresponding test substance is given immediately by gavage,then we observe and record the recovery time of righting reflex in each mice group.Result In general,quercetin content in leaves is higher than that in stems.The quercetin content in the stem of 2-1 is the highest,the quercetin content in the stem of 10-1 is the lowest and the quercetin content in the leaves of No.5,No.7 and No.9 gathering palces are relatively high.The quercetin content of Sabia parviflora.Plants in No.1 gathering palce is relatively low.The stems of Sabia parviflora.:The primary and secondary order of the all factors in the semi-fermentation experiment is Humidity> Temperature> Time>Thickness.Analysis of variance shows that all factors have no significant effect on the test and the final determination of the best semi-fermentation process for the stems of Sabia parviflora is that Trmperature is 26℃,Tumidity is 75%,Thickness is 2cm,Fermentation time is 2h.The primary and secondary order of the all factors in drying experiment is Temperature> Thickness>Time.Analysis of variance shows that Temperature and Thickness are the main influencing factors with significance(P<0.05),and Time has no significant effect on the test.With overall consideration about experimental results and economics,the final determination of the best drying process for the stems of Sabia parviflora.Is: Temperature is 80℃,Drying time is 1h,Thickness is 1cm.The leaves of Sabia parviflora: The primary and secondary order of the all factors in the semi-fermentation experiment is Thickness>Time>Humidity> Temperature.Analysis of variance shows that all factors have no significant effect on the test and the final determination of the best semi-fermentation process for the leaves of Sabia parviflora is that Temperature is 26℃,Humidity is 95%,Thickness is 4cm,Fermentation time is 3h.The primary and secondary order of the all factors in drying experiment is Temperature>Time>Thickness.Analysis of variance shows that Temperature and Time are the main influencing factors with significance(P<0.05),and Thickness has no significant effect on the test.With overall consideration about experimental results and economics,the final determination of the best drying process for the leaves of Sabia parviflora is that Temperature is 80℃,Drying time is 2h,Thickness is 2cm.The stems and leaves of Sabia parviflora both have some degree of sober-up effect(Compared with the blank control group: P<0.01;compared with the positive control group: P>0.05),but there is no obvious effect of preventing drunkenness.(Compared with the blank control group and the positive control group,all are P>0.05).Conclusion The quercetin contents in different gathering palces are different.The quercetin contents in stems and leaves of the same plant are also different.Overall,The quercetin content in leaves is higher than in stems.The stems and leaves of Sabia parviflora both have some degree of sober-up effect,but there is no obvious effect of preventing drunkenness.the best preparation process for The leaves of Sabia parviflora as follow:1.StemWithering-stem temperature is about 25℃,time is 3.5h;semi-fermentation-room temperature is 26℃,humidity is 75%,thickness is 2cm,fermentation time is 2h;drying-temperature is 80℃,drying time is 1h,thickness is 1cm.2.LeafWithering-leaf temperature is about 25℃,time is 2.5h;kneading-firstly gentle kneading for 10 min,secondly fierce kneading for 15 min,finally loose kneading for 5min.semi-fermentation-room temperature is 26℃,humidity is 95%,thickness 4cm,fermentation time 3h;drying-temperature is 80℃,drying time is 2h,thickness 2cm.