Study On The Processing Technology And Processing Mechanism Of Flos Farfarae Based On Pharmacodynamic Ingredients And Hepatotoxicity Component

Objective:Study on Flos Farfarae raw products?Honey-fried products and Glycyrrhizae Radix et Rhizoma-fried products,adopt a comparative study model,the processing technology was optimized by the response surface experiment,used ultraviolet-visible spectrophotometry?UV-VIS?and high performance liquid chromatography?HPLC?quantitative analysis,qualitative analysis of liquid chromatography mass spectrometry?LC-MS?,animal biological evaluation of pharmacodynamics and mouse in vitro and in vivo toxicological experiments,study on the changed in the composition and efficacy of Flos Farfarae before and after processing,explained the processing mechanism of Flos Farfarae.Methods:1.With the phenolic acids,flavonoids,formaldehyde and total alkaloids as evaluation indexes,the three-factor and three-level response surface experiment was used to check the influence on the preparation technology of Honey-fried Flos Farfarae and Glycyrrhizae Radix et Rhizoma-fried Flos Farfarae by the amount of auxiliary materials,frying temperature,frying time to determine the optimum preparation conditions.2.Using HPLC-DAD to establish a fingerprint for Flos Farfarae different processed products in 10 areas.The similarity evaluation,cluster analysis?CA?and principal component analysis?PCA?were used to analyze the quality and the change in composition of Flos Farfarae different processed products.3.The comparative study on cough frequency and cough incubation period in kunming mouse with different Flos Farfarae processed products through the ammonia method.4.By measuring the liver index,serum AKP,GOT and GPT vitality and mice liver tissue inflammation factor interleukin-1 beta?IL-1??,interleukin-6?IL-6?,tumor necrosis factor-??TNF-??level in kunming mouse with Flos Farfarae raw products,Honey-fried products and Glycyrrhizae Radix et Rhizoma-fried products to determine the influence of different processed products on liver toxicity in mice.5.Use the inhibition rate as the test index to analyze the effect of different processed products on hepatocytes experiments in vitro.Results:1.The best preparation of Honey-fried Flos Farfarae was preparing with20%of honey juice in Flos Farfarae raw products,frying for 9 min at 100?;Glycyrrhizae Radix et Rhizoma-fried Flos Farfarae was preparing with 40% of Glycyrrhizae Radix et Rhizoma juice in Flos Farfarae raw products,frying for 9 min at120?.2.The common mode of Flos Farfarae in different origin and different processed products was established,and the similarities of Flos Farfarae raw products were0.867⁰.991,Honey-fried Flos Farfarae were 0.785⁰.979,Glycyrrhizae Radix et Rhizoma-fried Flos Farfarae were 0.785⁰.980.Different processed products were divided into four categories by CA,and the results were similar with the similarity evaluation,indicating that the different processed products with different areas had a certain similarity and stability.PCA result showed that 2 principle components with accumulative contribution rate reaching 74.230%,and got the relevant groups correspondingly,at the same time,the comprehensive score of the processed products in different areas showed that the composition groups change was stable in different products.3.The high dose of raw products,the Honey-fried products and Glycyrrhizae Radix et Rhizoma-fried products with different dose group showed a similar cough effect with positive drugs.And the Honey-fried products and Glycyrrhizae Radix et Rhizoma-fried products were better than raw products in the effect of cough,especially the high dosage group of Honey-fried products.Different dose group of different processed products could prolong the cough incubation period,Honey-fried products and Glycyrrhizae Radix et Rhizoma-fried products with different dose group showed a similar effect with positive drugs better than the raw products.4.The liver weight index and serum AKP value of the peanuts and different processed products were similar,and there was no statistical difference with the control group?P?0.05?.In the serum GOT data,there was no hepatic toxicity in low dose group of raw and Honey-fried products.The middle dose group of Glycyrrhizae Radix et Rhizoma-fried products have certain toxicity;Honey-fried and Glycyrrhizae Radix et Rhizoma-fried products in high dose group had greater toxicity.In the serum GPT data,there was no hepatic toxicity in the middle dose group of Honey-fried products,raw products had certain toxicity.The serum biochemical data showed that only the Honey-fried products in low and the middle dose group showed a detoxification effect.The value of the liver tissue IL-1?,IL-6 and TNF-?were all increased in administered kunming mouse in different processed products of different Flos Farfarae,raw products in high dose group and Honey-fried products in different dose group had a higher IL-1?,Honey-fried products in different dose group,Glycyrrhizae Radix et Rhizoma-fried products in low and the middle dose group a higher IL-6,raw products in the middle and high dose group and Honey-fried products in low and the middle dose group had a higher TNF-?.5.According to the data,the IC50 biomass of alkaloids in the raw products was0.29996 mg·g^-1,and the Honey-fried products was 0.2217 mg·g^-1,and the Glycyrrhizae Radix et Rhizoma-fried products was 0.3828 mg·g^-1.The results indicated that the inhibition rate of the hepatocytes was Honey-fried?raw?Glycyrrhizae Radix et Rhizoma-fried products.Conclusion:This study used comparative analysis to make a comprehensive analysis of the processing technology,the changes of the components before and after the processing,the cough efficacy and the toxicity of the total alkaloids inside and outside the body,to make the processing mechanism more explicit,at the same time,it enlarged the processed varieties of Flos Farfarae,from process optimization,quality evaluation to efficacy verification,it provided support for the application of Glycyrrhizae Radix et Rhizoma-fried Flos Farfarae.