AIM:To choose the optimal processing condition for stir-frying Radix et Rhizoma Glycyrrhizae with honey.METHODS:The contents of glycyrrhizic acid and liquiritin and macroscopical identification were selected as indexes according to orthogonal design L_9(3~4),four factors including the proportion of processed honey and water,soaking moistening time,drying temperature,and drying time.RESULTS:Optional processing conditions consisted of using two part processed honey to one part water as mixture,30 min soaring moistening time,oven temperature rose to 130 ℃ and keeping for 20 min.CONCLUSION:The above processing can make the contents of glycyrrhizic acid liquiritin maintaining more 2.33%(RSD 0.43%)and 0.9%(RSD 1.10%),the optimal honey-fried processing technology for Radix et Rhizoma Glycyrrhizae is reasonable.

AIM:To choose the optimal processing condition for stir-frying Radix et Rhizoma Glycyrrhizae with honey.METHODS:The contents of glycyrrhizic acid and liquiritin and macroscopical identification were selected as indexes according to orthogonal design L9(34),four factors including the proportion of processed honey and water,soaking moistening time,drying temperature,and drying time.RESULTS:Optional processing conditions consisted of using two part processed honey to one part water as mixture,30 min soaring moistening time,oven temperature rose to 130 ?C and keeping for 20 min.CONCLUSION:The above processing can make the contents of glycyrrhizic acid liquiritin maintaining more 2.33%(RSD 0.43%) and 0.9%(RSD 1.10%),the optimal honey-fried processing technology for Radix et Rhizoma Glycyrrhizae is reasonable.

OBJECTIVE:To study the common characteristic component peaks in water decoction of crude curcumae radix and the vinegar roasted products from 4 different sources,compare the contents of its water decoction,and provide reference for resolv-ing the multi-source of curcumae radix piece in clinical application,complementing and improving the quality standard of curcumae radix. METHODS:HPLC was used to determine the characteristic spectrums of crude curcumae radix and the vinegar roasted prod-ucts from different sources (Curcuma wenyujin,Curcuma kwangsiensis,Curcuma longa,Curcuma phaeocaulis),and component analysis was conducted by using fingerprint software and mirror comparison. And the changes of water decoction content before and after vinegar roasted were compared. RESULTS:Both crude curcumae radix and the vinegar roasted products from 4 different sourc-es had 7 common characteristic component peaks. Vinegar roasted had effect on peaks in different degree,some peaks areas were in-creased,some peaks areas were reduced,some peaks were generated,and some peaks were disappeared. However,the common components of curcumae radix from different sources showed no qualitative changes after vinegar roasted,except the increase or de-crease in peak areas. Areas of 5 common component peaks were increased in the 7 common components of C. wenyujin,C. kwang-siensis and C. longa after vinegar roasted,and only 3 in C. phaeocaulis after vinegar roasted. Contents of 4 water decoctions were increased after vinegar roasted. CONCLUSIONS:There are 7 common components in curcumae radix from 4 different sources. Vin-egar roasted has no qualitative effect on common components,while it can increase the chromatographic peak areas and contents of water decoction.

OBJECTIVETo optimize the vinegar processing technique of Euphorbia pekinensis.

METHODThe test was designed by using orthogonal table L9 (3(4)). The factors were vinegar amount, proportion of vinegar and water and duration and degree of heating. An aggregative weighted method was used to optimize processing technology of E. pekinensis with content of euphol, extract of ethanol, extract of water and appearance and section were used as evaluative indicators.

RESULTThe optimal processing of E. pekinensis was identified as adding the mixture of 30 g vinegar and 270 g water to 100 g herbs, mixing evenly and softening, cooking until exhaustion under slow fire, taking out and drying to degree 6-7, and then cutting into thick slices.

CONCLUSIONThe study defines parameters of the processing technique of E. pekinensis. The quality of E. pekinensis is stable and controllable under the technical conditions.

Acetic Acid ; chemistry ; Chemistry, Pharmaceutical ; methods ; Drugs, Chinese Herbal ; chemistry ; toxicity ; Euphorbia ; chemistry

OBJECTIVETo optimize the stir-baking with vinegar technology for Curcumae Radix.

METHODThe intrinsic quality (the content of Curcumin) and traditional outward appearance were chosen as indexes. The best technology was determined by orthogonal test L9 (3(4)). The factors of the moistening time, stir-baking temperature and stir-baking time were investigated.

RESULTThe optimal technology was as follows: the quantity of vinegar was 10%, the moistening time was 10 min, the stir-baking temperature was 130 degrees C and the stir-baking time was 10 min.

CONCLUSIONThe optimal stir-baking with vinegar technology for Curcumae Radix is reasonable, which can be used to guide the standardized production of Curcumae Radix stir-baked with vinegar.

Acetic Acid ; chemistry ; Chemistry, Pharmaceutical ; instrumentation ; methods ; Curcuma ; chemistry ; Drugs, Chinese Herbal ; chemistry

Processing technology of Chinese herbal medicine is the unique pharmaceutical technology in China.Chinese herbal pieces production enterprises are the main carrier of processing technology.Reasonable and normative master and use of the processing technology by production enterprises can directly affect the quality of Chinese herbal pieces and the clinical efficacy.Therefore,it is necessary to carry out investigation on the processing technology of Chinese herbal pieces production enterprises.In order to better inherit and develop processing technology,to promote the development of Chinese herbal pieces production enterprises and to ensure the quality of pieces,the general situation and existing problems of Chinese herbal pieces production enterprises were identified,concluded,summarized.Relevant countermeasures were put forward by carrying out investigation in Chinese herbal pieces production enterprises.

OBJECTIVETo establish the HPLC fingerprint of the pieces of honey-fried Radix Glycyrrhizae.

METHODUsing the reverse-performance liquid chromatography, method was performed on a Hyperclone ODS C18 column (4.6 mm x 250 mm, 5 microm) and acetonitrile-0.1% phosphoric acid was selected as mobile phase gradient elution were adopted.

RESULTEstablished HPLC fingerprint of Radix et Rhizoma glycyrrhizae pieces were established, and the results of methodological study met the technical requirements for fingerprinting.

CONCLUSIONThe HPLC method is stable, accurate, and reliable to provide a scientific basis of quality control standard for the honey-fried Radix et Rhizoma glycyrrhizae.

Chromatography, High Pressure Liquid ; methods ; Food Handling ; standards ; Glycyrrhiza ; chemistry ; classification ; Honey ; analysis ; Plant Extracts ; analysis ; Quality Control

OBJECTIVETo detect potential mutation of EXT1 gene in a pedigree affected with multiple osteochondroma and explore its pathogenic mechanism.

METHODSThe coding regions and their flanking sequences of the EXT1/EXT2 genes were subjected to PCR amplification and Sanger sequencing. Suspected mutations were verified by excluding possible single nucleotide polymorphisms and bioinformatics analysis. Transcripts of the EXT1 gene in the proband were analyzed by TA clone-sequencing, with its abundance compared with that of healthy controls.

RESULTSDNA sequencing has identified in the proband a novel heterozygous point mutation (c.1164+1G to A) at the 5'splice sites of intron 3 of the EXT1 gene. The same mutation was not found in the healthy controls. Bioinformatics analysis indicated that the mutation is highly conserved and can lead to skipping of exon 3 or aberrant splicing. TA clone-sequencing indicated that the numbers of transcripts with skipping of exon 3 has significantly increased in the proband (< 0.05) compared with the controls.

CONCLUSIONThe c.1164+1G to A mutation has resulted in skipping of exon 3 in a proportion of EXT1 gene transcripts. As the result, the number of transcripts with tumor suppressing function is relatively reduced and has ultimately led to the tumors.

Adult ; Base Sequence ; Child ; Exostoses, Multiple Hereditary ; genetics ; Female ; Humans ; Male ; Molecular Sequence Data ; N-Acetylglucosaminyltransferases ; genetics ; Point Mutation ; RNA Splice Sites ; RNA Splicing

OBJECTIVE：To study the analgesic effects of 4 sources of Curcumae Radix decoction pieces （Curcuma wenyujin ， C. kwangsiensis ，C. phaeocaulis and C. longa ），and compare the contents of curcumenol in their water extracts. METHODS ： Using aspirin as positive control ，acetic acid writhing method was used to investigate the effects of 4 sources of Curcumae Radix decoction pieces water extract on writhing latency and times of writhing in mice. The moisture contents of 4 sources of Curcumae Radix decoction pieces （10 batches of each source ，the same below ）were determined according to the drying method in 2015 edition of Chinese Pharmacopoeia （part Ⅳ）. The yield of water extract in 4 sources of Curcumae Radix decoction pieces were investigated by hot dipping method ，the contents of curcumenol in water extract of 4 sources of Curcumae Radix decoction pieces were determined by HPLC ，and comparison was conducted. RESULTS ：Compared with model group ，aspirin and water extracts of 4 sources of Curcumae Radix decoction pieces could significantly prolong the writhing latency of model mice ，and the water extracts of C. wenyujin and C. phaeocaulis could significantly reduce the writhing times of model mice （P＜0.05 or P＜0.01）. For C. wenyujin ，C. kwangsiensis ，C. phaeocaulis and C. longa ，the contents of moisture were 7.39％-8.80％，7.88％-9.88％，7.66％- 10.5468/ogs.2019.62.6.382 9.86％ and 7.68％-10.20％；the average yield of water extract were 46.30％，60.40％，38.65％，42.99％；the average contents of curcumenol in water extract were 0.271，0.066，0.310，0.058 mg/g. Except for a few batches ，the higher the yield of water extract，the higher the content of curcuminol in the same source of Curcumae Radix decoction pieces. CONCLUSIONS ：Four sources of Curcumae Radix decoction pieces have analgesic effect. The contents of curcumenol in C. wenyujin and C. phaeocaulis were similar ，and the contents of curcumenol in C. kwangsiensis and C. longa about 1/5 of that in C. phaeocaulis and C. wenyujin .

OBJECTIVE： To study the effects of different processing technologies on the quality of Salvia miltiorrhiza decoction pieces， and to provide reference for original processing of S. miltiorrhiza to decoction pieces. METHODS： Fresh S. miltiorrhiza from two areas of Shandong province （Pingyin and Pingyi） were processed into decoction pieces by 24 kinds of processing technology， such as fresh cutting， dry cutting after dried 30％， dry cutting after dried 50％， full dry cutting， traditional cutting [from 2015 edition of Chinese Pharmacopoeia （part Ⅰ）， shorted as pharmacopecia]， cutting after full dry steamed， cutting after fresh steamed， cutting after dry 30％ steamed， cutting after fresh boiled （then divided into air-drying and baking）. The qualities of decoction pieces were evaluated for original processing comprehensively through appearance character and the contents of moisture， water soluble extract， ethanol soluble extract， and effective components （tanshinones and salvianolic acid B）. RESULTS： From the appearance characteristics， the traditional cutting， cutting after fresh steamed and cutting after dry 30％ steamed， decoction pieces had better surface color and high yield， which were more in line with the relevant description of the pharmacopecia. From the contents of moisture and effective components， the contents of moisture of S. miltiorrhiza decoction pieces were 3.60％-10.40％； the contents of water soluble extract were 51.07％-70.18％； the contents of ethanol soluble extract were 15.08％-20.36％， all above were all in line with the standard of pharmacopecia. The contents of tanshinones were 0.16％-0.79％. Only fresh-cut and fresh-boiled-cut baked samples from Pingyin were not up to the standard of pharmacopecia （tanshinones content was not less than 0.25％）， while those from Pingyi were up to the standard. The contents of salvianolic acid B were 4.51％-8.68％， which were all in line with the standard of pharmacopecia （salvianolic acid B content was not less than 3.0％）. In all processing technologies， the indexes of decoctions made by steaming， cutting and air-drying were higher. CONCLUSIONS： Comprehensive considering from the aspects of appearance character and effective components content， suitable processing method of S. miltiorrhiza raw medicinal materials is cutting after steamed and air-drying.