Study On The Processing Of Bei-Chai-Hu

Bei-Chai-Hu is the dry root of Bupleurum chinense DC.of Umbelliferae.It has the effect of evacuating and relieving heat,soothing the liver and relieving depression,and promoting yang.It is often used clinically in the form of raw pieces and vinegar products.There are records in the literature:"crude for cold,processeing with vinegar for liver".The degree of processing of Bei-Chai-Hu pieces directly affects the clinical efficacy of TCM.Therefore,it was decided to study the processing technology of Bei-Chai-Hu pieces and vinegar products.Objectives:The purpose of this thesis is to optimize the process of Bei-Chai-Hu decoction pieces and vinegar products,refine the parameters of pharmacopoeia,and provide reference for improving the quality standards of Bei-Chai-Hu,to ensure the quality of Bei-Chai-Hu in the market.Methods:L₉（3⁴）orthogonal test method was adopted with saikosaponin a and saikosaponin d as the investigation indicators;the content of both is determined by means of high performance liquid chromatography（HPLC）,so as to determine the optimal processing technology of three levels of Bei-Chai-Hu pieces by trait.L9（3³）orthogonal test method was adopted with saikosaponin a and saikosaponin d as the investigation indicators;the content of both was determined by means of high performance liquid chromatography（HPLC）,so as to determine the optimal processing technology of three levels of vinegar Bei-Chai-Hu pieces.According to the requirements of"Chinese Pharmacopoeia"2015 version of"BUPLEURUM RADIX",the content of saikosaponin a and saikosaponin d is determined to provide reference for improving the quality standards of Bei-Chai-Hu.Results:The following was the best process for the processing of three levels of Bei-Chai-Hu.The thickness of the pieces was a single layer with a cut thickness of 2.5mm.Level one:The medicinal material was infiltrated for 20 hours with 0.6 times water and dried at 70℃for 1.5 hours.Level two:The medicinal material was infiltrated for 20 hours with 0.5 times water and dried at 70℃for 1.5 hours.Level three:The medicinal material was infiltrated for 16 hours with 0.5 times water and dried at 70℃for 2 hours.The pieces produced according to the above optimal process were made into vinegar.The following was the best process for processing three levels of vinegar Bei-Chai-Hu.Level one:The pieces were infused with 25%rice vinegar for 3 hours and fried at 140℃.Level two:The pieces were infused with 20%rice vinegar for 3 hours and fried at 130℃.Level three:The pieces were infused with20%rice vinegar for 3 hours and fried at 130℃.Conclusion:The processing technology of three origins of Bei-Chai-Hu and Vinegar Bei-Chai-Hu were safe and reliable with good repeatability.The determination method for the contents was simple with good repeatability.The quality inspection of different levels met the requirements of the pharmacopoeia.