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To establish the processing method of the classic wine angelica in Wenjing decoction and the HPLC fingerprint of the decoction pieces of angelica in order to provide reference for the follow-up Wenjing decoction preparation research.
By consulting ancient books and combining modern technology and methods, the washing, moisturizing, cutting, drying and other processes were optimized to obtain angelica tablets. The dosage and moistening time of Chinese angelica yellow wine were optimized through single factor investigation. Combining "gentel fire dry" operation key points, three processing parameters, i.e., frying temperature, frying time and frying speed, were observed by L9(34) orthogonal experiment. Taking traits, moisture (%), extract (%) and ferulic acid content (%) as the inspection indicators, the entropy weight method is used to calculate the composite score, and the processing technology of distilled angelica is optimized. The fingerprint of Danggui decoction pieces was established by HPLC using Techmate C18 column (250 mm×4.6 mm, 5 μm), and acetonitrile (A)-0.2% phosphoric acid water (B) was used as the mobile phase system for gradient elution. The detection wavelength was set at 280 nm, the column temperature was 30 ℃, the flow rate was 1.0 mL·min-1.
The best processing method of Angelicae sinensis Radix processed with yellow wine and the HPLC fingerprint of decoction pieces of Angelicae sinensis Radix processed with yellow wine were established, and 4 main common peaks were identified, namely chlorogenic acid, ferulic acid, ligustilide, and ligustalide I. The content determination methods of the four components were established.
The established processing method of Angelicae sinensis Radix using yellow wine is stable and feasible, and its fingerprint can provide a reference for the development and research of Wenjing decoction.
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| 科 Family | 属数 Number of genus | 种数 Number of species | 占总种数比例 Percentage of total species (%) | 属 Genus | 种数 Number of species | 占总种数比例 Percentage of total species (%) |
|---|---|---|---|---|---|---|
| 鹅膏菌科Amanitaceae | 2 | 11 | 5.26 | 鹅膏菌属 Amanita | 10 | 4.78 |
| 小菇科 Mycenaceae | 2 | 12 | 5.74 | 丝盖伞属 Inocybe | 5 | 2.39 |
| 多孔菌科 Polyporaceae | 8 | 14 | 6.70 | 蜡蘑属 Laccaria | 5 | 2.39 |
| 红菇科 Russulaceae | 3 | 23 | 11.00 | 小皮伞属 Marasmius | 6 | 2.87 |
| 小菇属 Mycena | 11 | 5.26 | ||||
| 光柄菇属 Pluteus | 5 | 2.39 | ||||
| 红菇属 Russula | 17 | 8.13 | ||||
| 栓菌属 Trametes | 5 | 2.39 |
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