Effects of Different Processing Methods on The Active Ingredients of Interior Warming Medicines

Qiaochu Xu

doi:10.62051/ijphmr.v2n3.12

Authors

Qiaochu Xu

DOI:

https://doi.org/10.62051/ijphmr.v2n3.12

Keywords:

Processing drugs, Interior warming medicines, Active ingredients

Abstract

Processing drugs of traditional Chinese medicine is a kind of processing of Chinese herbal medicines, which can assist in adjusting the medicinal properties, reducing the toxicity of medicines, purifying the medicinal herbs, and increasing the therapeutic efficacy. In recent years, in addition to the process of processing itself and the clinical efficacy of the artillery products, there have been a considerable number of studies focusing on the effects of the active ingredients of Chinese medicines before and after concocting. In this paper, we summarize the relevant literature on the effects of Chinese medicine processing on the active ingredients of Chinese medicines in recent years, and explore the effects of different processing methods on the active ingredients of Interior warming herbs under the traditional classification of Chinese medicines, with the intention of providing certain reference value for the field of Chinese medicine processing.

References

[1] MING Lu, CHEN Yanfen, TANG Chunping. Progress of interior warming herbs on the chemical compositions, pharmacological actions and clinical applications [J]. Journal of Guangdong Pharmaceutical University, 2016, 32(01):131-134.

[2] YU Guo, YANG Xinpeng, WANG Meng, Wang Yan. Effects of concoction on the composition and pharmacological effects of Radix et Rhizoma Pinelliae and its historical evolution [J]. Acta Chinese Medicine and Pharmacology, 2023, 51(07):96-100.

[3] WU Kesi, WANG Hongjie, CHEN Haisheng. Preliminary analysis of the chemical composition of interior warming herbs [J]. Shaanxi Correspondence Journal of Traditional Chinese Medicine, 1995(04):14-17.

[4] LI Wentao. Effect of different process methods on the quality of dried ginger and its processed products [D]. Anhui University of Chinese Medicine, 2019.

[5] CAI Ke. Influence of different methods of moistening cinnamon on the volatile components [J]. Chinese Traditional Patent Medicine, 1988(03):17.

[6] LI Jia, CHEN Feng, ZHANG Ying, et al. Processing of Guangxi Cinnamon as Medicine [J]. Guangxi Forestry Science, 2016, 45(01):93-96.

[7] ZHANG Chongpei. Study on the Processing Technology and Chemical Constituents of Stir-fried Euodiae Fructus with the Water Decoction of Coptidis Rhizoma of "Zhangbang" [D]. Jiangxi University of Chinese Medicine, 2020.

[8] LI Hongwei, XU Ruoying, SONG Mengjiao, et al. Effects of Five Processing Methods on Composition and Content of Oil in Xiaohuixiang [J]. Chinese Archives of Traditional Chinese Medicine, 2022, 40(11):46-54.

[9] BIAN Tiantian, SI Xinlei, NIU Jiangtao, et al. Comparative Study on Volatile Oils and Total Alkaloids from Zanthoxylum bungeanum and Different Processed Products [J]. Lishizhen Medicine and Materia Medica Research, 2018, 29(12):2937-2939.

[10] BIAN Tiantian, SI Xinlei, NIU Jiangtao, et al. GC-MS fingerprint and quantitative analysis of different processed products of Zanthoxylum bungeanum Maxim. [J]. China Journal of Traditional Chinese Medicine and Pharmacy, 2021, 36(04):2050-2056.

[11] BIAN Tiantian, XIN Erdan, ZHANG Aixia, et al. Analysis of volatile components in Zanthoxylum bungeanum before and after processing by GC-MS [J]. Chinese Journal of New Drugs, 2019, 28(15):1871-1875.

[12] ZHAO Wenyan, ZHANG Anran, WANG Chan, et al. Content Determination and Multivariate Statistical Analysis of Effective Ingredients in Different Processed Products of Wuzhuyu (Euodiae Fructus) [J]. Chinese Archives of Traditional Chinese Medicine, 2023, 42(03):181-185+276.

[13] CHEN Lu, FENG Shixin, JIANG Ni, et al. Effects of Different Processed Methods on the Content of Alkaloids Active Ingredients in Euodiae Fructus [J]. China Pharmaceuticals, 2021, 30(17):57-60.

[14] JIANG Shan, ZHAO Xiaomei, GUO Jie, et al. Hot water washing processing technology of Euodiae Fructusbased on change laws of active components and tastes [J]. China Journal of Chinese Materia Medica, 2023, 48(13):3485-3497.

[15] LI Zhanling, WU Chunli, CAO Yongcang. Research Progress on Different Processing Methods of Poisonous Traditional Chinese Medicine Aconite [J]. China Journal of Pharmaceutical Economics, 2022, 17 (09): 126-129.

[16] KUANG Qingfen, HOU Dabin, SUN Hong, et al. Verification on the content of alkaloids and soluble polysaccharides in processed products of Aconiti Lateralis Radix (Fuzi) without brine [J]. Lishizhen Medicine and Materia Medica Research, 2014, 25(04):850-852.

[17] WANG Meng, SHI Yu, DONG Linjuan. Changes of alkaloid content of Sichuan pepper before and after concocting [J]. Scientific and Technological Innovation, 2020(34):46-47.

[18] LI Min, DOU Zhiying, CHAI Xin, et al. Effect of concoction on flavonoid composition in Xiaohuixiang [J]. Tianjin Journal of Traditional Chinese Medicine, 2019, 36(06):612-614.

[19] LIN HuaJian, ZHANG Zihao, MENG Jiang, et al. Correlation Study of Color Difference Values and Active Constituent Contents in Crude and Processed Zingiber officinale [J]. China Pharmacy, 2020, 31(10):1197-1202.

[20] DENG Xianmei, GAN Kelin, MENG Jiang. Comparative Study of Gaoliangjiang (Alpinia officinarum Hance) Salt-Fried Process and HPLC Fingerprint Before and After Salt-Frying [J]. Guiding Journal of Traditional Chinese Medicine and Pharmacy, 2023, 29(03):68-72+77.