Study On The Processing Technology And The Quality Standard Of Honey-rice-wine Rhubarb

Blackground: Rhubarb,as known as dong-ba or le-wu in Yi medicine,also be named as chuan-jun or fu-ru,is a traditional herb in Han and Yi.It was firstly recorded in the book of "Sheng Nong's herbal classic",and was also recorded in the Yi medical literatures,such as Yi medicine botanical medicine.Rhubarb varieties collected in the Chinese pharmacopoeia(part I)in version 2015 included Rheum palmatum L.,Rheum tanguticum Maxim.exBaff.and Rheum officinale Baill.According to the theory of Chinese traditional medicine(TCM),rhubarb has bitter taste and cold nature,can eliminate blood stasis,obliterate heat-fire,clear up the waste and toxins in the intestinal tract,and was listed as inferior.It has varying degrees of distribution in Sichuan,Qinghai,Gansu,Tibet and otherplaces.Anthraquinone compounds and their derivatives are the main components of the medicinal ingredients in rhubarb.In addition to organic compounds such as monosaccharides,polysaccharides,proteins,rhubarb also containing trace elements such as potassium,calcium,titanium and so on.Modern pharmacological research suggests that rhubarb has the effect of diarrhea,anti-tumor,cardiovascular and the liver protective,anti-aging,and it is often used to treat constipation,gastrointestinal bleeding and other diseases.In addition to the usages of rhubarb in TCM,the Yi medicine doctors also use rhubarb for the treatment of mazischesis,malaria,frostbite,hyperthermia and other diseases.The rhubarb processed pruduct,honey-rice-wine rhubarb,after processed with honey and rice wine and fermentation,can clear heat and detoxify,could be used for sore throat and red eyes,which is a unique processing method of Yi medicine.However,as a traditional and characteristic variety of Yi medicine,there are little research on the processing technology and quality standard of honey-rice-wine rhubarb in the literature of Chinese and Yi medicine.Aims: This project plans to conbine the content of free anthraquinones,total anthraquinones,extractums with sensory evaluation index,to investigate and fliter the processing technology of honey-rice-wine rhubarb.In addition,the quality standard of honey-rice-wine rhubarb was furthered studied and formulated qualitatively and quantitatively.Methods and Results: 1.Single factor method is used to screen and optimize key processing parameters that are not clear in literatures on honey-rice-wine rhubarb.The investigation factors including particle size,steaming time,storage temperature,moisture content and storage time.The content of free anthraquinones,total anthraquinones and extractums combined with sensory evaluation are used as the investigation indexes,to select the best level of each factor.According to the differences in the influence degree of factors on the appearance and content of processed products,the particle size is selected as 100 mesh sifted powder,and the storage duration is 10 d as a constant parameter.The three factors of steaming time,storage temperature and moisture content are further selected for Box-Behnken response surface investigation,so as to optimize the best processing technology of honey-rice-wine rhubarb.The best processing technological conditions for: partical size of 100 mesh sieve powder,steamed time 3.5 h,storage temperature 33 ?,moisture content of 43 %.2.Visual observation and microscopic observation are used to observe the appearance,properties,powder and structure of honey-rice-wine rhubarb,and The results show that starch grains,calcium oxalate cluster crystals and vessels are the main basis.Rhombic needle crystals and a few feather crystals were observed after samples sublimation.3.Thin layer chromatography(TLC)is used to identify the samples of honey-rice-wine rhubarb,with rhein,aloe-emodin,physcion,chrysophanol,emodin as the reference substance,optimization of experimental system is petroleum ether(30 ~ 60 ° C)-ethyl formate-formic acid(15:5:1);The results indicate that all 7 samples showed the same orange-yellow fluorescence spots at the corresponding positions of the reference chromatography.The spots turned red after being fumigated in ammonia steam.The presence of rhapontin in the samples is examined,the results display that the corresponding positions of rhapontin in the control sample show luminous blue fluorescence,while all 7 samples show no fluorescence in the corresponding positions of the control sample.This indicates that all the samples are in accordance with the Ch.P.standard and do not contain earth rhein.4.Using the method of oven drying method,residue on ignition method,dry weight loss method and hot dipping method to respectively determine the total ashes,loss on drying,extractums of 7 samples of honey-rice-wine rhubarb.According to the range of test results,the inspection limits of each index are protocoled,respectively is: the total ashes content may not be over 8.80 %,the loss on drying may not be over 14.47%,extractums shall not be less than 27.8 %.5.Using the high performance liquid chromatography(HPLC)method to investigate the influence of reflux extraction and ultrasonic extraction on the content of the two samples,and the results display that the reflux extraction method is superior to the ultrasonic extraction method.At the same time,the content of free anthraquinones and total anthraquinones in 17 honey-rice-wine rhubarb samples of the different processing method and 7 batches of honey-rice-wine rhubarb with different ages or producing areas are determined.The minimum content limits of free anthraquinone and total anthraquinone are 0.59 % and 1.63 %,respectively.6.Quality standard of Honey-Rice-Wine Rhubarb(draft)was draw up.According to the quality standards and relevant regulations,three batches of samples are selected for the accelerated stability test.The results indicate that all the indexes of rhubarb are qualified and stable within 3 months..Conclusion: In this study,the processing parameters of honey-rice-wine rhubarb were optimized,and the quality standards are established from the aspects of appearance and content,so as to provide a reference for the further development and utilization of rhubarb.