AIM:To optimize the extraction process of tannins from Galla Chinensis. METHODS: Using of HPLC to assay tannins hydrolysis, gallic acid as the content index was analyzed by HPLC, the optimum extraction condition consisted of extraction temperature, the size of material, the solvent extraction times and the extraction time by orthogonal test design. RESULTS: The best condition of extraction process was 10 times the volume of water, extracted three times, 9 hours each time. CONCLUSION: The optimized process is feasible for the extraction of tannins.

AIM: To prepare the asperosaponin—phospholipid compound to improve the bioavailability of asperosaponin in rat intestine in situ. METHODS: Ratio of asperosaponin to phospholipid was chosen as index to screen the optimal proportion based on the orthogonal design.Rat intestine perfusion was use to compare aspersaponin absorption under with and without phospholipid. RESULTS: Asperosaponin—phospholipid compound showed the markedly improvement in absorption capacity and absorption rate. CONCLUSION: The experiment recommends that asperosaponin in the combination with phospholipid is better than only used asperosaponin concerning bioavailability.

AIM: To explore the relationship of the decrease of the catharticizing action and the conjugated anthraquinone after Radix et Rhizoma Rhei was in the process of stirred-fry-with wine by comparing the content of conjugated anthraquinone among different processing Radix et Rhizoma Rhei in the solution decocted by water and extrected by methanol. METHODS: The spectrophotometer was used to assay the content of free anthraquinone and conjugated anthraquinone of different proccssing Rudix et Rhizoma Rhei in the solution decocted by water and extracted by methanol. RESULTS: In the solution decocted by water there was little difference in free anthraquinone between the raw and the processing products, however, the conjugated anthraquinone of the precessing product was much higher than the raw. CONCLUSION: The decrease of the conjugated anthraquinone can’t fully account for the reduction of the catharticizing action of Radix et Rhizoma Rhei in the process of stirred-fry with wine. The real cause needs to be explored in many aspects.

AIM: To compare the dissolution of asperosaponin Ⅵ between the ultra-micro powder and the fine powder of Radix Dipsaci.METHODS : The real contents,in vitro release and releasing rate of asperosaponin Ⅵ were determined by HPLC for the ultra-micro powder and the fine powder.RESULTS: In the ultra- micro powder and the ordinary powder,the real content of asperosaponin Ⅵ were 4.87%,4.74%,respectively; in vitro release in 1 h were 48.2 mg/g,47.5 mg/g,respectively; releasing rate parameter T_(0.9) were 0.23 min,10.41 min,respectively.CONCLUSION: The ultra- micro porphyrization could not influent the real content and in vitro release of asperosaponin Ⅵ in Radix Dipsaci.But it could improve the releasing rate of asperosaponin Ⅵ.

AIM: To optimize the macroporous resin for separating naringin. METHODS: Putting the extract fluid of Citrus grandis Tomentosa into pillar was adsorbed with macroporous resin, then washed by alcohol with the different concentration in succession to determine the content of naringin by HPLC. RESULTS: The six macroporous resins' effects differ greatly. CONCLUSION: HPD450 macroporous resin is effective to separate the naringin.

AIM:To compare the dissolution of asperosaponin Ⅵ between the ultra-micro powder and the fine powder of Radix Dipsaci.METHODS:The real contents,in vitro release and releasing rate of asperosaponin Ⅵwere determined by HPLC for the ultra-micro powder and the fine powder.RESULTS:In the ultra-micro powder and the ordinary powder,the real content of asperosaponin Ⅵ were 4.87%,4.74%,respectively;in vitro release in 1 h were 48.2 mg/g,47.5 mg/g,respectively;releasing rate parameter T_ 0.9 were 0.23 min,10.41 min,respectively.CONCLUSION:The ultra-micro porphyrization could not influent the real content and in vitro release of asperosaponin Ⅵ in Radix Dipsaci.But it could improve the releasing rate of asperosaponin Ⅵ.

AIM: To optimize the processing of Radix Paeoniae Alba stir-frying with vinegar. METHODS: UV-spectrophotometry was applied to determine the total paeoniflorin content, which was extracted by water from processed Radix Paeoniae Alba(stri-frying with vinegar) and the processing was designed by orhtogonal design. RESULTS: The best sample was treated at 130~?C for 40 min by adding 20% vinegar. METHODS: Processing of Radix Paeoniae Alba(stir-frying with vinegar) has a practical applicability.

AIM: To review variety of astragloside Ⅳ in Radix Astragali of different sources and different processed products. METHODS: HPLC-ELSD was used to determine astragloside Ⅳ in Radix Astragli. RESULTS: The distinction of astragloside Ⅳ in Radix Astragali of different sources and different processed products was obvious. The astragloside Ⅳ content reduced after processing. CONCLUSION: Radix Astragli of Henan Province has the highest astragloside Ⅳ content. And it is suggested that crude medicine should be used when astragloside Ⅳ is used as therapeutic component.

Objective: To investigate the effects of different processing methods (steeping, boiling) and different adjuvants (alum, ginger, bile) on toxicity and adverse effect of Arisaema Amurense Maxim. Methods: The determinations of toxicity and adverse effect were performed by tasting of hot and tingle, test of stimulating rabbit eyes and acute toxicity test. Results: The product processed by alum is better than that by ginger in eliminating hot and tingle taste. The product processed by heating is better than that without heating. The test result of stimulating rabbit eyes is similar to that of hot and tingle taste. The result of acute toxicity test indicates that the toxicity of Arisaema Amurense Maxim is low. Conclusions: It is scientific that Arisaema Amurense Maxim. is mostly processed by alum and heat. The clinical application of Arisaema Amurense Maxim. has a certain safety.

Objective: To investigate the effects of different processing methods(steeping, boiling) and different adjuvants(alum, ginger, bile) on contents of amino acid and part of inorganic elements in Arisaema amurense Maxim.. Methods: The amino acid was determined by HPLC, and the inorganic elements were determined by AAS. Results: The total content of amino acid was the highest in raw Arisaema amurense Maxim. and the lowest in Arisaema amurense Maxim. processed with bile, wherease it was similar to other processed samples. The inorganic element content changed after it was processed. Conclusion: The long rinse is the key factor of losing amino acid in Arisaema amurense Maxim. after being processed. The content of inorganic element in adjuvants is the key factor of their content changes in Arisaema amurense Maxim. after it is processed.