Study On The Synergistic Effect Of Auxiliary Vinegar And The Degree Of Heating On The Roasting Of Frankincense Vinegar

Frankicense is dried gum resin of Boswellia carterri or Boswellia carterii Birdw.It has been commenly used to invigorate the circulation of blood in China for thousands of years.Vinegar-processed frankincense is the most popular clinical drug specifications.It is believesd that the effect of activating blood circulation could be enhanced after vinegar processing.The vinegar stir-baking processing can be divided into two parts:the addition of vinegar and the heating process.Few study based on the effect of vinegar previously.Besides,in the previous studies,we found that the color of the vinegar-processed Frankicense is totally different in the north and south region in China,and which kind of vinegar-processed Frankicense got the stronger effect of activating bloodcirculation is unknown.In this thesis,with the guide of traditional Chinese medicine theory,we utilized the modern analysis technology and evaluation method of activation blood circulation,combined with the multi-variable statistics analysis method to research the chemical composition of rice vinegar,the activation blood circulation bioactivity of vinegar,and the effect of heat on vinegar-processed Frankicense in chemical composition and blood circulation bioactivity.The aim of this study is to elaborate the mechanism of the enhancement effectivity of vinegar in Frankicense process,provide the basis for processing with vinegar and ensure the quality of vinegar-processed frankincense.The first chapter:the reseach of chemical composition of vinegarTo clarify the role of accessories of vinegar in frankincense processing,GC-MS analysis combined with statistical method,and HPLC analysis method was used to contrast chemical composition of rice vinegar with white rice vinegar meet the requirements of pharmacopoeia processing.Firstly,separate the basic parts of rice vinegar and the white rice vinegar,and detected 74 kinds of chemical composition using the method of GC-MS analysis.Furthermore,by the use of multivariate statistical analysis,we found the difference between white rice vinegar and vinegar,and 33 chemical biomarkers were found between them.And carried on the invigorate blood activity test,found out four chemical markers with invigorating circulation active in rice vinegar,that is ligustrazine,harman,four hydrogen harman and ergotamine,which does not exist in the white rice vinegar.The results of GC-MS revealed that the content of the four compounds in rice vinegar rised with time went by.HPLC analysis also showed that ligustrazine is contained in rice vinegar,and the content rised with the storage period,and white rice vinegar does not contain ligustrazine.All results suggest that the processing vinegar,rice vinegar is better than white rice vinegar,and the longer the rice vinegar stored,the higher the content of ingredients related to invigorate blood activity.As the traditional saying goes "processing vinegar,2-3 years rice vinegar is of good quality".The second chapter:invigorate circulation activity of the white rice vinegar and rice vinegar at different storage period and their influence on vinegar-processed frankincense invigorate circulation activity.In order to define the invigorate circulation activity different accessories vinegar,and determined the accessories vinegar influence on vinegar frankincense invigorate circulation activity.In this chapter,ADP and arachidonic acid was used as inducers,white rice vinegar was studied along with different maturing time rice vinegar and vinegar-processed frankincense and white rice vinegar-processed frankincense effect on whole blood platelet aggregation of rats.In rats with acute blood stasis model,whole blood viscosity,plasma viscosity,erythrocyte sedimentation rate,erythrocyte deposited and blood coagulation factor as index,white rice vinegar and different maturing time rice vinegar were studied.Results showed that rice vinegar and its alkaloid parts has the role of inhibition of platelet aggregation in vitro,and with the rice vinegar extension of time,the inhibitory effect reinforced.Both white rice vinegar and rice vinegar-processed frankincense can inhibit adenosine diphosphate and the platelet aggregation induced by arachidonic acid,but rice vinegar-processed frankincense effect was stronger than white rice vinegar-processed frankincense.In addition,rice vinegar and its alkaline part can improve blood rheology and blood coagulation factor levels of the acute blood stasis model rats,which is not seen in white rice vinegar.The third chapter:the effect of processing temperature and time on the behavior of vinegar-processed frankincense and the main boswellic acidsIn this chapter,take the south and the north region of vinegar frankincense color for reference,using the chromatic meter technology,the influence of the different processing temperature and time on colour and lustre of vinegar frankincense were studied.In the previous study,comparison of the northern and southern region vinegar-processed frankincense color has showed that the difference is obvious.In order to define the main factors of the appearance of the color difference,with the chromatic meter technology,which can obviously reflect the degree of herb processing based on color difference meter,the effect of two temperatures(gentle heat and high heat)and different processing time on vinegar frankincense appearance color were studied.The results show that with gentle heat of 100? for 12 minutes,moderate heat of 130? for 5 minutes,the vinegar of frankincense can achieve the degree of "bright surface".With the extension of making time,the color of vinegar-processed frankincense is deeper.But using gentle heat,visible color change is very slow,even with 30 minutes,the color still can't reach black brown like the southern region of vinegar frankincense color.Even though,with moderate heat for 11 minutes,the color could get black brown.It was demonstrated that the temperature is the decisive factor in color difference between southern and northern vinegar-processed frankincense appearance.HPLC fingerprint also showed that,in 280 nm wavelength detection,partial fingerprint(retention time:40?60 min)of different vinegar frankincense with processing temperature and processing time presented differences.Results indicated that the contents of six main boswellic acids of southern and northern vinegar-processed frankincense with the effects of invigorating the blood circulation and anti-inflammatory:11-carbonyl-?-boswellic acid,3-acetyl-11-carbonyl-acid,?-boswellic acid,?-boswellic acid,3-acetyl-?-boswellic acid,3-acetyl-?-boswellic acid,is obviously different.Compared with raw product,the degree of the change of boswellic acid content to become higher or lower in the southern vinegar frankincense is greater than the northern one.The fourth chapter:Comparative study on color characterized northern and southern processing vinegar frankincense in invigorate circulation activity.To investigate the northern and southern vinegar-processed frankincense on the influence of invigorate circulation activity,and provide the basis for specification of vinegar-processed frankincense processing technology.ADP and arachidonic acid were choosed as inducers,to experiment on whole blood platelet aggregation in vitro with northern and southern vinegar-processed frankincense.Together with the acute blood stasis model to evaluate the blood circulation activity in vivo,using whole blood viscosity,plasma viscosity,erythrocyte sedimentation rate,erythrocyte deposited,clotting factor as the index.Result showed that invigorate circulation activity effect of vinegar processed Southern frankincense is better than that of vinegar processed northern frankincense.Conclusion:In this paper,we preliminary clarified the chemical composition differences and invigorating circulation activity differences between white rice vinegar and rice vinegar.Compared with white rice vinegar,rice vinegar contains medicinal material base of invigorating the circulation and has invigorate circulation activity,especially the alkaloids,have stronge invigorate circulation activity.After processing with vinegar,the frankincense invigorate activity enhanced.With different processing temperature and processing time,character and efficacy material base of Frankincense changed,the processing temperature is the main influence factors in the processing.Invigorate circulation activity effect of vinegar-processed Southern frankincense is better than that of vinegar processed northern frankincense.