Research On Preparing Process,Quality Standards Improvement And Fingerprints Of Stir-baked Pangolin Scales

Papilion for the mud carp Cypress Manis pentadactyla Linnaeus scales,for expensive fine traditional Chinese medicines,its taste salty,slightly cold,into the liver and stomach meridian,with restoring the menstrual flow to promote lactation,subsidence swellings and squeeze pus,and purge the wind for dredging collaterals.Clinically,the general use of pangolin after processing,which is commonly used in processed products of pangolin scales.In this paper,through the excavation of the literature,on the basis of clarifying the history of the artillery,the pharmacopoeia and the main concocted monks,the paper further summarizes the existing problems in the research and quality evaluation of the pangolin sand frying,provide the foundation and basis for the study of experimental research.First of all,the subject of the study of stir-baked pangolin scales processing technology standardization.ONTMS was used to monitoring the temperature change of the pangolin scales,the determination of heat of water soluble extractive leaching method,combined with the appearance score that pangolin scales processing technology optimization.Specific parameters: the amount of river sand 1:10,frying temperature 220 ?,stir time for 3 minutes.Secondly,this paper made research on improving the quality standard of stir-baked pangolin scales.Through the objective visualization of the color of the stir-baked pangolin scales based on machine vision technology,the color value of "yellow" is obtained,the value of H was 19.480±1.364,S = 151.723±7.612,V = 124.954±7.329,to achieve the objective amount of color;Heracles ? ultra-fast gas-phase electronic nose on the pangolin scales A "smell" characteristics of the extraction,the initial identification of the pangolin scales A special smell of stench may be dimethyl sulfide(ethanethiol);Microscopic identification of brown fragments,and some fragments on the surface of polygonal ring,rich micro-identification characteristics,the new cholesterol as a reference layer of thin-layer identification method,also added moisture,acid insoluble ash and Water-soluble extract and other items,and developed its limits.Finally,the HPLC fingerprint of stir-baked pangolin scales was established for the first time.The method of HPLC and the method of HPLC were used to study the optimal preparation conditions and fingerprint chromatographic conditions.HPLC was conducted with CAPCELL PAK MG II S5 C18column;the mobile phase was acetonitrile-0.1% phosphoric acid solution(gradient elution(v/v): 0 min,2 % : 98 %;20 min,2 % : 98 %;40 min,22 % : 78 %;60 min,28 % : 72 %;65min,2 % : 98 %)at a flow rate was 0.8 ml/min;detection wavelength was 275 nm and the injection volume was 10?l with column temperature of 30 ?.The fingerprints with 23 common peaks were obtained and the similarity of each batch was compared with the control are more than 0.9.In conclusion,combined the literature research,non-contact infrared temperature measurement,machine vision,Heracles II ultra fast gas phase electronic nose technology research on the processing technology of stir-baked pangolin scales standardization,the appearance of objective and traits enhance quality standards,to solve the key technical problems of processing pangolin scales,provide the basis for the evaluation and control the quality of stir-baked pangolin scales;the HPLC fingerprint of stir-baked pangolin scales was established and the precision,stability and reproducibility of the method are good,which can provide reference for the quality evaluation of the slices.