Study on the processing technology and characteristic chromatogram of Epimedium koreanum roasted with suet oil
- VernacularTitle:羊脂油炙朝鲜淫羊藿的炮制工艺及特征图谱研究
- Author:
Jianwei HAO
1
;
Jiuba ZHANG
2
;
Chunqin MAO
2
;
Yachun SHU
3
Author Information
1. The Affiliated Hospital of Nanjing University of Chinese Medicine/the First Clinical Medical College of Jiangsu Province Hospital of Chinese Medicine，Nanjing 210029，China
2. College of Pharmacy，Nanjing University of Chinese Medicine，Nanjing 210023，China
3. Jiangsu Haibin Rehabilitation Hospital，Jiangsu Lianyungang 222042，China
- Publication Type:Journal Article
- Keywords:
Epimedium koreanum;
Epimedium koreanum roasted with suet oil;
processing technology;
characteristic
- From:
China Pharmacy
2025;36(5):546-551
- CountryChina
- Language:Chinese
-
Abstract:
OBJECTIVE To optimize the processing technology of Epimedium koreanum roasted with suet oil and analyze its characteristic chromatogram before and after processing. METHODS The optimal processing technology was optimized by orthogonal experiments with frying power， frying time and medicinal temperature as factors using the comprehensive score of appearance traits （color+odor）， alcohol-soluble extract， the contents of icariin and baohuoside Ⅰ as evaluation index， then proceed with verification. The E. koreanum roasted with suet oil was prepared with the optimal technology. The characteristic chromatograms of 15 batches of E. koreanum were established with the Similarity Evaluation System for Chromatographic Fingerprint of Traditional Chinese Medicine （2012 edition）， and then similarity analysis was also conducted. Clustering analysis， principal component analysis， and orthogonal partial least squares discriminant analysis were used to evaluate the differences in E. koreanum before and after processing. RESULTS The optimal processing technique for E. koreanum roasted with suet oil was as follows： first， heat 4 g of suet oil at a power of 600 W until it melts； next， when the temperature at the bottom of the pan reaches 140 ℃， add 20 g of E. koreanum silk and stir-fry for 6 minutes； finally， remove it and let it cool. Comprehensive score of 3 validation tests was 98.94 points （RSD＜3%）. The established characteristic chromatogram of E. koreanum and E. koreanum roasted with suet oil were calibrated with 16 and 15 common peaks， respectively. Chromatographic peak 2 was determined to be chlorogenic acid， peak 5 to be chaohuoding A， peak 6 to be chaohuoding B， peak 7 to be chaohuoding C， peak 8 to be icariin， and peak 14 to be baohuoside Ⅰ. The similarities were all greater than 0.9. Results of cluster analysis and principal component analysis showed that E. koreanum and E. koreanum roasted with suet oil were clustered into distinct groups. The results of orthogonal partial least squares discriminant analysis showed that the variable importance projection values for peak 13， peak 15， peak 9， peak 1， peak 8， peak 12， peak 7， and peak 10 were all greater than 1. CONCLUSIONS The study successfully optimized the processing technology of suet oil-roasted E. koreanum. There are significant differences in the characteristic chromatograms of E. koreanum before and after processing. Among them， the chemical components corresponding to peak 13， peak 15， peak 9， peak 1， peak 8， peak 12， peak 7， and peak 10 may be the differential components of E. koreanum before and after processing.
