Literature DB >> 23477139

[Research on processing mechanism of Zushima which was stir-fried with licorice based on TG-DTG].

Xiang-Long Meng1, Xiao-Hui Guo, Shuo-Sheng Zhang.   

Abstract

OBJECTIVE: To investigate the processing mechanism of Zushima which was stir-fried with licorice.
METHOD: Study of pyrolysis characteristics for extraction of Zushima effective part, petroleum ether, chloroform, ethyl acetate, n-butanol parts and the mixture of Zushima effective parts and licorice solid powder according to the proportion of 10: 1, 10: 2, 10: 3 was carried out in the thermogravimetric analyzer, the simulation of air (N2-O2 4:1) was chosen as carrier gas and heating rate was 5 degrees C x min(-1). RESULT: Compared with TG-DTG curve of Zushima effective parts, the major weightloss temperature range of petroleum ether extraction which has strong stimulation was 320-390 degrees C, 0.69% x min(-1) weightlessness rate peak gradually moved forward with the addition of licorice powder, finally it was merged with the peak around 265 degrees C. In addition, effective department of Zushima at 291, 516 degrees C for 2.38% x min(-1) and 2.42% x min(-1) thermal weightlessness rate peak shift to lower temperature, the moving range were about 20-26, 19-50 degrees C, the former was significantly reduced, the latter was significantly increased.
CONCLUSION: In the course of programmed temperature heating, petroleum ether department was easy to lose with the addition oflicorice solid powder. At the same time, the main efficacy components of Zushima had a slow loss rate, which supported the processing mechanisms of TG-DTG method to research traditional Chinese medicine, and verified irritating characteristics that stimulus reduced after stir-fried with licorice.

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Year:  2012        PMID: 23477139

Source DB:  PubMed          Journal:  Zhongguo Zhong Yao Za Zhi        ISSN: 1001-5302


  5 in total

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Journal:  Chin J Integr Med       Date:  2017-07-28       Impact factor: 1.978

2.  Thermal analysis during partial carbonizing process of rhubarb, moutan and burnet.

Authors:  Junnan Ma; Xianglong Meng; Xiaohui Guo; Yaru Lan; Shuosheng Zhang
Journal:  PLoS One       Date:  2017-03-21       Impact factor: 3.240

3.  Investigation of the Effect of the Degree of Processing of Radix Rehmanniae Preparata (Shu Dihuang) on Shu Dihuangtan Carbonization Preparation Technology.

Authors:  Xianglong Meng; Meijing He; Rui Guo; Rui Duan; Fengxian Huo; Chenzi Lv; Bo Wang; Shuosheng Zhang
Journal:  Molecules       Date:  2017-07-18       Impact factor: 4.411

4.  A Comparative Pharmacokinetic Study by UHPLC-MS/MS of Main Active Compounds after Oral Administration of Zushima-Gancao Extract in Normal and Adjuvant-Induced Arthritis Rats.

Authors:  Jinjun Shan; Wenjuan Qian; Linxiu Peng; Lianghui Chen; An Kang; Tong Xie; Liuqing Di
Journal:  Molecules       Date:  2018-01-22       Impact factor: 4.411

5.  Quantification of Chinese yam processing methods based on pyrolysis characteristics and its relation to Maillard reaction.

Authors:  Xiang-Long Meng; Bo Wang; Chen-Zi Lv; Cong Hu; Mei-Jing He; Shuo-Sheng Zhang
Journal:  Chin Herb Med       Date:  2019-12-10
  5 in total

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