2 results about "Sinopodophyllum" patented technology

This invention discloses a method for identifying the characteristic chromatograms of Piper kadsura and its adulterants, Schisandra chinensis and Photinia serratifolia. The method includes preparing test and reference solutions, and using high-performance liquid chromatography (HPLC) under specific chromatographic conditions to obtain characteristic chromatograms. Piper kadsura exhibits eight characteristic peaks, Photinia serratifolia shows only four of these peaks, while Schisandra chinensis shows no obvious corresponding chromatographic peaks. By comparing the characteristic chromatograms, Piper kadsura can be quickly and accurately distinguished from its adulterants. This method is highly specific, stable, and reproducible, and is suitable for identifying the authenticity of Piper kadsura medicinal materials, processed slices, standard decoctions, and formulated granules.

The invention relates to an erythropalum scandens, cichorium intybus and plantain herb compound fermented uric acid reducing beverage and a preparation method thereof. The beverage is prepared from the following raw materials in dry weight ratio: 10-15 parts of erythropalum scandens, 8-12 parts of cichorium intybus, 5-10 parts of plantain herb and 3-5 parts of warm food materials. The warm food material is one or a combination of more of fresh ginger, red dates and longan; the beverage is prepared by an ultrasonic-assisted extraction and compound bacteria fermentation process, and compound bacteria are lactobacillus plantarum and saccharomycetes in a ratio of 2: 1. The activity of the erythropalum scandens phenolic component, the chicory triterpenes and the plantain herb flavone is improved by 30% or above after fermentation, the uric acid reduction rate of rats is larger than or equal to 20%, and the auxiliary uric acid reduction effect is remarkable; warm food materials neutralize cold nature, the problem that traditional heat-clearing beverages injure the spleen and the stomach is solved, the bitter taste is light, and the herbal fragrance is coordinated; ultrasonic extraction and compound bacteria fermentation are combined, so that the problem of plant fiber degradation is solved, and the fermentation efficiency is improved by 40% or above.