物理化学および生物物理学ジャーナル
オープンアクセス

概要

The Common Features and Mechanisms of Ginger Juice Processing Technology Based on the Composition and Gastrointestinal Effects of Chinese Herbs

Ling-yun Zhong*, Heng-li Tong, Zhen-hao Meng, Huan-huan Xi and Qian-feng Gong

Context: All Chinese herbal medicines should be processed before they are used in clinics offering Traditional Chinese Medicine (TCM). Ginger juice is one of the process assistants and a widely-applied agent in processing many herbal medicines. Objective: In this study, the ginger juice was investigated with its processing mechanism according to its common processing function on herbal medicines, which included Rhizoma pinelliae (RP, the tuber of Pinellia ternata (Thunb.) Breit.), officinal magnolia bark (OMB, the root bark of Coptis chinensis Franch.), and Rhizoma coptidis (RC, the rhizoma of Magnolia officinalis Rehd. et Wils). Materials and Methods: The composition, especially the essential oil, of the raw ingredients and ginger juiceprocessed products and their gastrointestinal effect on model rats with functional dyspepsia (FD) were compared, the relationship between the changes of composition and pharmaceutical effects was analysed. Results: The gastric residue rate of the rats in the drug-treated group was significantly lower than in the control group (P