[Objective] Using polysaccharide content of Polygonatum sibiricum Red as a reference index, the effect of fresh Polygonatum sibiricum Red and Polygonatum sibiricum Red tablets by processing on the content of polysaccharide in Polygonatum from Rhizoma Polygonati was studied, so that a more reasonable processing technol. was selected for Polygonatum sibiricum Red.[Methods] The preliminary test uses different processing methods of fresh Polygonatum sibiricum Red and Polygonatum sibiricum Red tablets to obtain multiple groups of samples.Each sample was finely divided into powders.The content of Polygonatum sibiricum polysaccharides was determined by UV spectrophotometry, and the process most suitable for factory production was compared.Then select the steaming time, run time and stewing time as factors and each factor set three levels, the content of Polygonatum sibiricum polysaccharides was used as an index.The 3 factors and 3 levels orthogonal test was used to optimize the processing of Polygonatum sibiricum.Finally, the optimal processing technol. was used to verify the feasibility of the method.[Result] The main factors were the run time in the processing of the decoction pieces of wine.For the anal. of the extract, the factors that affect the content of the extract was steaming time, run time and stewing time, the steaming time was too long, the content of the extract was obviously decreased, which indicated that the steaming time should not be too long.For the anal. of Polygonatum sibiricum polysaccharides, effects of Polygonatum sibiricum polysaccharides content was run time, stewing time and steaming time, run time and stewing time longer, Polygonatum sibiricum polysaccharides content was high.[Conclusion] Polygonatum sibiricum polysaccharides content as the index, by comparison, polygonatum tablets plus 15% of rice wine run of 10 h, steamed 10 h, 10 h of stewing, taking out and drying, for Polygonatum optimum technol. conditions of production and good feasibility.

Anhui Nongye Kexue

Evaluation of connotation of grades and specifications of Scutellaria barbata based on grey relational degree method

Author: Guo, Chang-da ; Lu, Li ; Huang, Yu-yao ; Gao, Guan-biao ; Hao, Jian-xin ; Zhang, Hong-kun

Objective: To study the quality of effective components in Scutellaria barbata from different producing areas and different grades, and to comprehensively evaluate the connotation of grade specification of Scutellaria barbata in combination with the gray correlation method for the first time.Method: The scutellarin content in Scutellaria barbata samples of different grades from different producing areas was determined by high performance liquid chromatog., and the content of total flavonoids was determined by UV-vis spectrophotometry.At the same time, the content of water-soluble extract, alc. soluble extract and leaf proportion were used as evaluation indicators, the correlation between grades and active ingredients was analyzed by correlation, and the connotation of grades and specifications of Scutellaria barbata was comprehensively evaluated in combination with the gray correlation method.Result: Leaf proportion, water-soluble and alc.-soluble extracts, scutellarin and total flavonoids were pos. correlated with grade (P < 0.05), while total ash was significantly neg. correlated with grade (P < 0.01), further indicating that the higher the level, the better the quality.The relative correlation degree of first-class Scutellaria barbata was 0.417-0.710 except for Anhui A-1, which was 0.366.The relative correlation degree of unified goods was 0.300-0.386 except that the relative correlation degree of base A-2 and Hunan A-2 was above 0.40.The relative correlation degree of the first-class Scutellaria barbata of the same origin was higher than that of the standard products, and the overall quality of the first-class Scutellaria barbata was better than that of the standard products, indicating that the higher the level, the better the internal quality.Conclusion: For the first time, a model for evaluating the grade specification quality of Scutellaria barbata is established, which explains the connotation that the higher the grade of Scutellaria barbata is, the better the quality is, and provides a new method for the evaluation of the grade connotation of Scutellaria barbata.

Anhui Nongye Kexue

Comparison of different softening methods for patchouli and optimization of processing technology

Author: Lu, Li ; Huang, Yu-yao ; Guo, Chang-da ; Zhou, Jin-song ; Zeng, Lun ; Zhang, Hong-kun

To optimize the best processing technol. of patchouli, and determine the process parameters for the application of the actual productionSep. investigation on processing technol. of patchouli stems and leaves was conducted by vapor phase displacement type medicine moistening machine.With the characters of processed products, alc. soluble extract yield and content of patchouli alc. as indexes, the optimal processing technol. of patchouli stems were obtained using single factor experimentThen using orthogonal design L₉(3⁴) to study the effects of cutting length, drying temperature and drying time on the processing technol. of patchouli stems.With the content of the water, patchouli alc. and volatile oil as indexes, processing technol. of leaves was optimized.The optimal processing technol. of patchouli stems: The stem is washed once in water, put the patchouli to the vacuum vapor replacement, and set as 50°C run 2 h, then remove, and cut into sections (about 4 mm), and then dry 1.5 h at 50°C.The optimal processing technol. of patchouli leaves: The leave is washed once in water, and then dry 135 min at 50°C.After the process validation, it is stable and reliable.The processing technol. of patchouli prepared by the method can be used in practical production

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