Pachycarpine given intravenously (10~20mg/kg) to anesthetized rabbits markedly increased the force of contraction of the anterior tibialis musculi for 30 minsimultaneously. It significantly increased the work made by rabbit anterior tibialis musculi. It markedly plo-longed the mice swimming time. It also significantly increased the muscle evoked action potential induced by electrical stimulation on anterior tibialis musculi of rabbit.

Objective:To establish HPLC fingerprint spectra and multi-component content determination methods for 20 batches of Mori Ramulus from different origins; To evaluate the quality of Mori Ramulus from different producing areas with similarity evaluation, CA, PCA, PLS-DA and other chemical pattern recognition methods.Methods:The chromatography was performed on Wondasil C18 column (4.6 mm×250 mm, 5 μm) at the detection wavelength of 254 nm, with acetonitrile (A) -0.2% glacial acetic acid (B) as the mobile phase at the flow rate of 0.8 ml/min. The fingerprint was established through the "TCM chromatographic Fingerprint Similarity Evaluation System", the similarity was calculated, and the chemical pattern recognition was carried out by SPSS 26.0 and SIMCA 14.1 software.Results:The similarity calculation results of fingerprint spectra showed that the similarity of the production areas in Fujian, Zhejiang, and Hebei was>0.830, while the similarity of other production areas was>0.900; a total of 14 common peaks were identified, and 8 components of mulberroside A, chlorogenic acid, polydatin, oxyresveratrol, resveratrol, morin, kuwanone G and morusin were identified; CA, PCA analysis divided Mori Ramulus from different producing areas into two categories, extracted four principal components, and the cumulative variance contribution rate was 89.247%. PLS-DA analysis was based on a VIP value greater than 1, and three quality difference criteria of mulberroside A, kuwanone G and morusin were selected.Conclusions:The established HPLC fingerprint and content determination method is simple, reproducible, stable, accurate and reliable. Combined with the chemical stoichiometric analysis methods, the quality evaluation of Mori Ramulus from different origins can be complete, and provide a reference for the quality control of mulberry branches.

Objective:To optimize the technology of Zhangbang wine moistening bran stir-fried Mori Ramulus.Methods:Using the total contents of 8 components including mulberry bark glycoside A, chlorogenic acid, resveratrol, resveratrol glycoside, oxidized resveratrol, mulberry pigment, mulberry ketone G, and mulberry saponin as the examination indicators, single factor investigation of five influencing factors of Zhangbang wine moistening bran stir-fried Mori Ramulus: wheat bran dosage, yellow wine dosage, frying temperature, soaking time, and processing time was conducted. Box Behnken response surface methodology was used for experimental design, to optimize processing technology for Zhangbang wine moistening bran stir-fried Mori Ramulus.Results:The optimal processing technology of the response surface method was: soaking time 116 min, wheat bran amount 19%, rice wine amount 10%, roasting time 7 min, and roasting temperature 237 ℃. Under these conditions, the average total content of eight components in the prepared Mori Ramulus decoction pieces was 787.8 μg/g, and RSD was 0.98%. Conclusion:The optimal processing technology of Zhangbang wine moistening bran stir-fried Mori Ramulus is stable, reliable and repeatable, which can better guarantee the quality of Zhangbang wine moistening bran stir-fried Mori Ramulus.