Study On Processing Technology And Efficacy Of Angelica Sinensis After Vinegar Processing

Objective: Use orthogonal test to study the influencing factors in the processing of Angelica sinensis and screen out the preferred processing technology of vinegar Angelica sinensis.Distinguish specific chromatogram of radix Angelicae sinensis and vinegar Angelicae sinensis by high performance liquid chromatography(HPLC).Conduct inspection,identification and content determination to establish the quality standard draft of vinegar Angelica sinensis.Study in mice and rats to figure out the effects of vinegar Angelica sinensis on blood coagulation and hemostasis.Method: 1.Determination of the preferred processing technology of vinegar Angelica sinensis.Ten batches of radix Angelica sinensis from different producing areas in Gansu Province were selected as raw materials.The influence factors during the processing of Angelica sinensis(the amount of vinegar,stir-frying temperature and stir-frying time)were studied by orthogonal test.The processing technology of vinegar Angelica sinensis was determined by the content of tannin,volatile oil and ferulic acid as indicators.2.Establishment and comparison of specific chromatogram of Angelica sinensis before and after vinegar processing.Ten batches of radix Angelica sinensis and 10 batches of vinegar Angelica sinensis were analyzed by high performance liquid chromatography under suitable chromatographic conditions,and the obtained chromatograms were analyzed.3.Study on quality standard of vinegar Angelica sinensis.Ten batches of vinegar Angelica sinensis were identified by appearance,microscopy,TLC.The contents of water,total ash,acid insoluble ash,alcohol soluble extract and effective components were tested.Finally,the draft quality standard of vinegar Angelica sinensis was formulated.4.Study on the effect of Angelica sinensis on coagulation and hemostasis before and after vinegar processing.The coagulation and hemostasis time of mice were measured bytail-cutting tip method and capillary glass tube method.The fourcoagulation factors of blood samples of rats were tested:prothrombin time(PT),thrombin time(TT),activated partialthromboplastin time(APTT),fibrinogen content(FIB).The effectsof Angelica sinensis on coagulation and hemostasis before and aftervinegar processing were studied.Results: 1.The processing technology of vinegar Angelica sinensis was determined to be 15% vinegar,stir-fring for 6.5 minutes at 120 oC.The order of factors affecting the processing effect of Angelica sinensis vinegar was stir-frying temperature> vinegar dosage> stir-frying time.The stir-frying temperature had a significant effect on the processing effect.The validation test and pilot test show that the optimized process is stable,repeatable and operable.2.Different batches of radix Angelicae sinensis and vinegar Angelicae sinensis have very high similarity in specific chromatogram.Compared with the specific chromatogram of radix Angelica sinensis and vinegar A ngelica sinensis,it was found that two peaks disappeared,which proved that the effective components of radix Angelica sinensis changed after vinegar processing.3.Ten batches of vinegar Angelica sinensis were identified by appearance,microscopy and TLC.And the contents of water,total ash,acid-insoluble ash,alcohol-soluble extract,ferulic acid,ligustilide and tannin were tested.Finally,the draft quality standard of vinegar Angelica slices was formulated.4.At higher doses,radix Angelica sinensis significantly prolonged the hemostatic time in coagulation,increased PT,TT,APTT values and decreased FIB values,which indiceated an inhibition in coagulation;while vinegar processed Angelica sinensis significantly shortened the hemostatic time of coagulation,decreased PT,TT,APTT values and increased FIB values,which which indiceated a promoting in coagulation and hemostasis.Conclusion: 1.The processing technology of vinegar Angelica sinensis was determined to be 15% vinegar,stir-fring for 6.5 minutes at 120 oC.2.The specific chromatogram of high performance liquid chromatography can significantly distinguish radix Angelica sinensis and vinegar Angelica sinensis,which proves that the effective components of radix Angelica sinensis have changed after vinegar preparation.3.Ten batches of vinegar Angelica slices were identified by appearance,microscopy and TLC.And the contents of water,total ash,acid-insoluble ash,alcohol-soluble extract,ferulic acid,ligustilide and tannin were tested.Finally,the draft quality standard of vinegar Angelica slices was formulated.4.Pharmacological experiments have proved that Angelica sinensis can inhibit blood coagulation and Angelica vinegar can promote blood coagulation and hemostasis.