Research On Quality Standards And The Technology Of Processing With Salt Water Of Chinese Chive Seed

Chinese chive seed is the dry and mature seed of Chinese chives(Allium tuberosum Rottl.ex Spreng).Chinese chive.is a kind of liliaceous plant.The tastes are pungent,sweet and warm.The channel tropisms are Liver and kidney.It has the function of warming up the liver and kidney,strengthening the yang and fixing the essence.The taste of Chinese chive seed is pungent.The property of Chinese chive seed is warm.So it can dispel pathogenic cold.The property of Chinese chive seed is a little bit of dry.After processing with salt water,it can cause the medicine into the kidney,improved the function of tonifying kidney and inducing astringency.According to the literature research,only one paper used adenosine and n-butanol extracts as evaluation indexes,and orthogonal experiments were carried out on the frying processing.We have investigated three factors,which are time,temperature,and frequency.The majority clinical use of Chinese chive seed is processed with salt water,but in the actual production,lacked clearly and consistent parameter of processing technology,which influenced the quality of products greatly;the 2015 edition of Chinese pharmacopoeia contained two kinds of Chinese chive slices,only containing the identification and shape and properties,can't control the quality of medicine integrally.Because of the existence of above problems,this experiment has been studied from the following two aspects:Firstly,we studied the processing with salt water of Chinese chive seed.We used adenosine and linoleic acid content as evaluating indicators.Moistening time,frying temperature and frying time were investigation factors.We used Box-Behnken response surface method to optimize the processing with salt water of Chinese chive seed based on CRITIC weighted evaluation and carried on the forecast analysis.The optimum processing parameters are as follows: 10 h,20 min for stir frying,120 for frying temperature The optimum processing technology consisted of moistening 10 h,20 min of baking time at 120 ?(central temperature of the bottom of the pot).Secondly,we collected the 12 batch of Chinese chive seed.We used the optimum processing technology processed Chinese chive seed.According to the methods and requirements of four part of the 2015 edition of Chinese pharmacopoeia,we studied the identification,moisture,ash and extract of the Chinese chive seed and its processed product,set their limits.The quality standard and drafting of the Chinese chive seed and its processed product were preliminarily established.We established the high performance liquid phase of fingerprint including the Chinese chive seed and it's processed product.Chromatographic conditions: Inertsil ODS-3 column(250 mm * 4.6 mm,5 m);the mobile phase were and methanol and water;the flow rate was 1 mL/min;column temperature is 25 ?;the detection wavelength was 265 nm.Gradient elution(v/v): 0 min 5%:95%,10 min 5%:95%,20 min 20%:80%,40min60%:40%,the detection wavelength was 265 nm,Chinese chive seed's sample volume was 10 ?L,salt Chinese chive seed's sample volume was 20 ?L;We determined the total peak number is 9 and 8 respectively.The fingerprint similarity between 12 batches of Chinese chive seed samples and reference greater than 0.9;the fingerprint similarity between 12 batches of salty-Chinese chive seed samples and reference greater than 0.9 except the fifth group.We used Box-Behnken response surface method to optimize the processing with salt water of Chinese chive seed based on CRITIC weighted evaluation.We established the quality standard of Chinese chive seed and it's processed product,provided the basis for the quality control of Chinese chive seed and it's processed product.