Study On Cutting Process And Processing Mechanism Of Millettia Speciosa

Objective: To optimize the processing procedure and study on theprocessing mechanism of Millettia speciosa Champ.Methods:1.According to the principle of orthogonal experimental design,the UV spectrophotometry and water-soluble extracts were used to determine the content of total flavonoids,polysaccharides and decoction as the indicators for comprehensive evaluation,so as to optimize the cutting process of Millettia speciosa Champ2.Content determination of active ingredients in the raw,honey,wine and viner products of Millettia speciosa Champ(1)The content of polysaccharides and total flavonoids in the raw and processed products of Millettia speciosa Champ was determined by ultraviolet-visible spectrophotometry with glucose and rutin as control substances.(2)Sophoridin and Miscanthus were used as reference substances to determine the contents of sophoridin and Miscanthus in raw and different processed products of Millettia speciosa Champ by high performance liquid chromatography.3.Comparison of antitussive,antiasthmatic and expectorant effects of raw,honey-baked,wine-baked and Vinegar-baked products of Millettia speciosa Champ.(1)The cough model of mice was established by the method of cough induced by concentrated ammonia water,and the antitussive effects of raw Millettia speciosa Champ and different processed products were compared.(2)The asthma model of guinea pigs was established by histamine phosphate-acetylcholine asthma induction method.The antiasthmatic effects of raw Millettia speciosa Champ and different processed products were compared.(3)By the method of phenol red excretion in mice trachea,the expectorant effect of raw Millettia speciosa Champ and different processed products was compared.Results:1.The optimum cutting technology of Millettia speciosa Champ should be steamed for 10 minutes,cut 3 mm and dried at 60℃.2.The contents of total flavonoids were 0.52%,0.67%,0.52% and0.55% in raw Millettia speciosa Champ,honey,wine and vinegar products;12.67%,12.33%,12.47% and 14.31% in polysaccharide;7.98 μg/g,8.71 μg/g,9.49 μg/g and 11.17 μg/g in fermononetin respectively and 65.44μg/g,44.92 μg/g,59.42 μg/gand 59.92 μg/g in maackiain respectively.3.In the cough-inducing experiment of mice with concentrated ammonia water,raw Millettia speciosa Champ and processed products groups had significant antitussive effect(P<0.05)by compared with the blank group,while compared with raw Millettia speciosa Champ group,only honey processed products group had significant difference(P<0.05).In the asthma experiment of guinea pigs induced by histamine phosphate-acetylcholine,raw Millettia speciosa Champ and processed products groups had significant level compared with the blank group.The asthmatic effect of raw group was not significantly different from that of processed products group(P>0.05),and there was no significant difference while compared raw group with the processed products group(P>0.05).In the phenol red excretion test of mice trachea,there was no significant difference between raw Millettia speciosa Champ group and the processed products group(P>0.05)by compared with blank group,and there was no significant difference while compared raw group with the processed products group(P>0.05).Conclusion(s):The results showed that both raw and processed Millettia speciosa had significant antitussive and antiasthmatic effects,but no significant expectorant effect.Honey roasting could significantly enhance the antitussive effect of Millettia speciose.Wine roasting and vinegar roasting had no significant antitussive effect of Millettia speciose,and honey roasting,wine roasting and vinegar roasting had no significant antiasthmatic effect of Millettia speciose.Compared with raw Millettia speciose,the content of total flavonoids and mirabilitin of Millettia speciose processed increased,and the content of total flavonoids of honey processed products was the highest,while the formononetin of vinegar processed products was the highest.Compared with raw Millettia speciose,the content of maackiain of Millettia speciose processed showed a downward trend.Therefore,it can be seen that the effect of Millettia speciose on cough relief is related to the content of total flavonoids in it.And honey roasting can enhance its cough relief effect by increasing the content of total flavonoids of Millettia speciose,while the formononetin may not be the main effective component of Millettia speciose on cough relief.