Objective To establish an RP-HPLC method for the determination of the content of safflor yellow A in Zhanjing Tinctura. Methods The chromatographic procedure was carried out in Symmetry C18 column(4.6mm?150 mm,5.0?m)with methanol-water-glacial acetic acid(7:93∶2)as the mobile phase,pH=2.80. The flow rate was 1.0 mL?min-1,column temperature was 20℃,and the detection wavelength was 402 nm. Results Safflor yellow A was well separated from other components. The standard curves of safflor yellow A showed linearity in the range of 0.096～0.960?g (r=0.9999). The average recovery was 98.80% with RSD being 2.95%(n=9). Conclusion This method is sensitive,simple and accurate,and can be used for the determination of safflor yellow A in Zhanjing Tinctura.

Corni Fructus, as a commonly used Chinese materia medica in clinical practice, has the efficacy of tonifying and replenishing the liver and kidney as well as stopping collapse with astringent therapy. Given the controversy among medical experts through the ages over its medicinal parts, the author conducted a textual research on the name, origin, changes in producing areas and quality, medicinal parts, collecting, harvesting and processing, natures, tastes, efficacy, usage and dosage of Corni Fructus by consulting materia medica and medical classics of past ages, and combining relevant modern literature and standards, to ensure the precision medication of classic formulas containing it and provide a reference for further development and utilization. According to the textual research, it can be concluded that Corni Fructus has originated from Cornus officinalis Sieb.et Zucc. since ancient times. It was first produced in Shandong and Shaanxi, and later extended to Henan, Zhejiang, and other places for large-scale cultivation. Currently, the quality of products produced in Zhejiang is recommended. Initially, the whole fruit of Corni Fructus was used for medicine, but due to the influence of “the core causes spontaneous seminal emission” theory, the flesh of Corni Fructus(flesh with removing the core from the fruit) has become the mainstream product standard throughout the ages. However, in clinical practice, both specifications exist and should be used in accordance with syndrome differentiation and patient types. There are also many processing methods for Corni Fructus recorded in materia medica and medical classics of past ages, but the mainstream processing varieties are raw medicinal materials of Corni Fructus and flesh of Corni Fructus processed by wine. In terms of the properties and flavors of Corni Fructus, initially priority have been given to “taste sour, mild, lukewarm without toxicity in nature”, now have been switched to “taste sour, astringent, lukewarm in nature”. Moreover, its dosage range of medication of past ages varies greatly from that specified in the pharmacopoeia. It is recommended that clinical doctors choose the appropriate dosage recorded in classic prescriptions according to the patient and disease type, as conditions permit, to maximize the clinical efficacy of Corni Fructus.

Steaming is one of the commonly used methods in the processing of Chinese materia medica,which can be used to change the medicinal properties,expand the scope of use,enhance the efficacy,reduce side effects and facilitate slicing.By reviewing ancient herbal texts and literature,this article summarized the historical development of TCM steaming:from the Spring and Autumn period to the Warring States period,it has mainly gone through the stages of germination,growth,maturity,and prosperity.It further sorted out the research progress of modern steaming from the aspects of steaming technology,chemical composition and drug effect changes before and after steaming,and analyzed and discussed the establishment of quality standards of steamed products and the development of traditional and modern processing techniques,with a view to clarifying the mechanism of steaming,and providing basis for standardizing steaming technology,improving the quality standards of steamed decoction pieces and rational clinical application.

OBJECTIVE To explore the dynamic changes of main alkaloids in the processing process of Aconitum sinomontanum Nakai prepared by liquorice juice. METHODS Aconitum sinomontanum Nakai with or without liquorice juice were steaming for 0, 0.5, 1, 2, 3, 4, 5 h, respectively, and then dried. HPLC was used to determine the content of lappaconitine, ranaconitine and new components in different processed products of Aconitum sinomontanum Nakai. The simulated processing was carried out with the reference substance of lappaconitine and ranaconitine. The new components were separated by preparative liquid and analyzed by NMR and UPLC-QTOF-MS. RESULTS With the extension of steaming time, the content of lappaconitine and ranaconitine decreased significantly during the steaming Aconitum sinomontanum Nakai with or without liquorice juice, and two new peaks(peak 1 and peak 2) were produced and their content increased observably, this indicated that the new compounds were not related to licorice juice, only related to steaming process. Compared with the steaming process without liquorice juice, the contents of toxic and effective components lappaconitine and ranaconitine decreased moderately steamed with liquorice juice, indicating that the addition of liquorice juice steaming was more reasonable; The results of the simulated processing showed that the contents of lappaconitine and ranaconitine gradually decreased in the processing. After isolation and identification find the compound 1(peak 2) was 5-hydroxymethylfurfural. CONCLUSION The main alkaloids components of Aconitum sinomontanum Nakai are changed greatly after processing, which may be closely related to the “reduction of toxicity and increase of efficiency” in the steaming process of adding liquorice juice.