Analgesic effect of vinegar-processed myrrh and the processing technology research

作者：Song, W. Q.; Wang, X. Q.; Qi, Y.; Meng, J.; Hu, X. G.; Wang, S. M.; Liang, S. W.^*

来源：Bulgarian Chemical Communications, 2017, 49: 150-154.

• myrrh
• processing technology
• orthogonal test
• analgesic effect

The aim of the experiment was to optimize the processing technology of myrrh by orthogonal test, and to make a preliminary pharmacological study on the difference of analgesic effect before and after the processing of myrrh. The method is based on beta-elemene, volatile content and extract oil as the evaluation index, the stir frying temperature, heating time and heating time after the vinegar processed were investigated, the best vinegar processing of myrrh was optimized by testing the comprehensive score of orthogonal optimization, analgesic experiment was performed with the writhing, To investigate whether the analgesic effect were increased after the myrrh processed. Our result is the effect of frying temperature was statistically significant, the best processing of vinegar is preferred to take the net amount of raw myrrh in hot pot, heat gently fry to smoke, 6min, surface micro melting, uniform spraying 5% vinegar, then heated 2min and stir fry until surface light, quickly remove, stand open and cool (every 100kg myrrh, vinegar 5kg), myrrh and vinegar-processed myrrh have analgesic effect, enhance the analgesic effect of vinegar processing, with statistical significance. We can determine the processing parameters of vinegar - processed myrrh, and make it clear that the analgesic effect of vinegar-processed myrrh will be enhanced.

• 出版日期2017
• 单位广东药科大学