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Molecules 2017, 22(7), 1193; doi:10.3390/molecules22071193

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

1
Department of Herbology, College of Korean Medicine, Dongguk University, 38066 Gyeongju, Korea
2
Institute of Pharmaceutical & Food Engineering and College of Chinese Materia Medica, Shanxi University of Chinese Medicine, Jinzhong 030619, Shanxi, China
These authors contributed equally to this work.
*
Author to whom correspondence should be addressed.
Received: 15 June 2017 / Revised: 13 July 2017 / Accepted: 13 July 2017 / Published: 18 July 2017
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Abstract

Carbonization of Radix Rehmanniae Preparata (Shu Dihuangtan) via stir-frying could increase its homeostasis maintaining and antidiarrheal effects. To ensure these pharmacological functions, the quality of the raw material (processed Rehmanniae Radix) must be well controlled. Therefore, we analyzed the effects of different degrees of processing and adjuvants on processed Rehmanniae Radix (Shu Dihuang) by High Performance Liquid Chromatography (HPLC) chromatographic fingerprints, thermal gravimetric analysis and Fourier transform infrared spectroscopy (FTIR). Based on the results from HPLC fingerprints combined with similarity analysis (SA) and hierarchical cluster analysis (HCA) the optimum processing method for Shu Dihuang was five cycles of steaming and polishing, which follows the ancient processing theory. The intensity of thermal weight loss rate peaked near 210.33 ± 4.32 °C or 211.33 ± 2.62 °C, which was an important indicator for the degree of processing of Shu Dihuang. A temperature near 290.89 ± 2.51 °C was the upper limit for carbonizing Shu Dihuangtan. FTIR spectroscopy analysis showed that the overall chemical composition of Shu Dihuangtan was affected by both the degree of processing and adjuvant, which are very important for its quality. View Full-Text
Keywords: Shu Dihuang; Shu Dihuangtan; degree of processing; processing adjuvants; HPLC fingerprints; pyrolysis characteristics; Fourier transform infrared spectrometry (FTIR) Shu Dihuang; Shu Dihuangtan; degree of processing; processing adjuvants; HPLC fingerprints; pyrolysis characteristics; Fourier transform infrared spectrometry (FTIR)
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This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. (CC BY 4.0).

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MDPI and ACS Style

Meng, X.; He, M.; Guo, R.; Duan, R.; Huo, F.; Lv, C.; Wang, B.; Zhang, S. Investigation of the Effect of the Degree of Processing of Radix Rehmanniae Preparata (Shu Dihuang) on Shu Dihuangtan Carbonization Preparation Technology. Molecules 2017, 22, 1193.

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