THESIS
2014
xv, 85 pages : illustrations (some color) ; 30 cm
Abstract
Chinese Herbal Medicine (CHM) is a popular form of complementary and alternative
medicine worldwide. Despite the numerous studies on the chromatographic
fingerprinting, advanced extraction techniques and process development, the lack of a
fundamental understanding of traditional manufacturing process has impeded the
development of consistent and high quality CHM product. A traditional recipe based
processing method for CHM consists of two main steps: maceration and extraction. A
fundamental understanding of the traditional aspect for these two steps is of great
importance for the quality assurance of CHM production.
Maceration is generally utilized as a basic step before extraction in traditional recipe
method for processing CHM. However little has been done to verify the eff...[
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Chinese Herbal Medicine (CHM) is a popular form of complementary and alternative
medicine worldwide. Despite the numerous studies on the chromatographic
fingerprinting, advanced extraction techniques and process development, the lack of a
fundamental understanding of traditional manufacturing process has impeded the
development of consistent and high quality CHM product. A traditional recipe based
processing method for CHM consists of two main steps: maceration and extraction. A
fundamental understanding of the traditional aspect for these two steps is of great
importance for the quality assurance of CHM production.
Maceration is generally utilized as a basic step before extraction in traditional recipe
method for processing CHM. However little has been done to verify the effect. In
order to understand the rationale behind it, different parts of herbs from herb plants,
namely seed, stem, stem bark, root, root bark, flower and fruit, were used to study the maceration effect. It was found that maceration process could not affect the extraction
yield of dashensu from Salviae Miltiorrhizae Radix (root) even though it caused
swelling of the herbal tissue. Nevertheless, extraction yield of chrysophanol in
Cassiae Semen (seed) was increased with an increase in maceration time.
Decomposition of chemical marker was found in the extraction Lonicerae Flos (leaf)
and Eucommiae Cortex (Stem bark) caused by hydrolysis of chlorogenic acid and
pinoresinol diglucoside, respectively, during maceration. With an understanding of the
plant physiology and anatomy, the relationship between extraction yield and herbal
structural characteristics was revealed.
On the other hand, herbs are usually sold in the herbal market in the form of slices
instead of the raw herbs or powder form. However, difference of extraction
performance in slice and powder form is often overlooked in the domestic and
pharmaceutical industrial production. Therefore, by treating the herbal slice as slab
form, the extraction behavior for the herbal slices was investigated and a
one-dimension mass transfer model with internal diffusion controlled transport was
proposed based on the physicochemical diffusion phenomena of herbal extraction.
Herbal slice Astragali Radix with marker calycosin-7-O-beta-D-glucoside was
selected as an example to demonstrate how to apply the model. Model parameters D’
was obtained by curve fitting and the calculated value was 4.0313×10
-10 m
2/s. The
overall objective of the thesis was to improve the traditional manufacturing process
with an understanding of the herbal structural characteristics and intra-particle
diffusion process for conventional extraction of phytochemicals from CHM. It is
believed that it could improve the current CHM production process and present a
modern engineering view on the traditional recipe method.
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