|Chinese Pharmaceutical Journal, 2001 , 53 (2) :63-69. |
|The contents of parishin, parishin B and parishin C in traditional decoctions and commercial extracts of Gastrodiae Rhizoma[Reference: WebLink]|
METHODS AND RESULTS:
The contents of parishin, Parishin B and parishin C in six traditional decoctions and six commercial extracts of Gastrodiae Rhizoma were analyzed by high performance liquid chromatography. Separation and quantitation were performed on a Cosmosil 5C18-AR column by gradient elution with varied ratios of 0.1 % (v/v) phosphoric acid: methanol as the mobile phase at a flow rate of 1.0 mL/min and detection at 222 nm. Sulfamethoxypyridazine was used as the internal standard. The contents of parishin, Parishin B and parishin C in traditional decoctions of Gastrodiae Rhizoma were 2.7±0.5 mg/g, 2.3 ± 0.2 mg/g and 1.6 ± 0.3 mg/g, whereas commercial extracts contained 6.9± 0.9 mg/g, 2.7± 0.3 mg/g and 1.6± 0.1 mg/g, respectively. Based on our results, the maximum daily doses of parishin, Parishin Band parishin C in traditional decoctions of Gastrodiae Rhizoma were 24.1± 4.5 mg, 20.4± 2.0 mg and 14.4± 2.6 mg compared to 15.6± 1.4 mg, 6.5± 1.1 mg and 4.1± 0.7 mg in commercial extracts, respectively.
The daily dose of parishin, Parishin Band parishin C were higher in traditional decoctions than in commercial extracts.
|Chinese Journal of Experimental Traditional Medical Formulae, 2016, (18) :5-8. |
|Comparison on Chemical Constituents and Pharmacological Effect of Gastrodiae Rhizoma Between Traditional Processing and Integration Processing[Reference: WebLink]|
|To elucidate the rationality of integration processing technology based on comparison on chemical constituents and pharmacological effect of Gastrodiae Rhizoma between traditional processing and integration processing. |
METHODS AND RESULTS:
Taking contents of gastrodin and parishins as indexes,chemical constituents difference in Gastrodiae Rhizoma between traditional processing and integration processing was compared,effects of Gastrodiae Rhizoma on eclampsia model induced by pentylenetetrazole were observed to compare products with different processing technology. Contents of gastrodin,parishin A,Parishin B,parishin C and parishin E in products of integration processing were 0. 79%,2. 04%,0. 91%,0. 23% and0. 57%,they were 0. 39%,1. 12%,0. 64%,0. 15% and 0. 54% in products of traditional processing. The anti-eclampsia effect of Gastrodiae Rhizoma produced with integrated processing technology was better thantraditional processing technology.
Compared with the traditional processing technology, the integrated processing technology is better in guaranteeing the quality of pieces,reducing the cost of production and increasing the production efficiency.