Adjuvant rice optimization of rice-steamed Rehmanniae Radix and its anti-osteoporosis effect / 中国中药杂志

The present study aimed to investigate the effect of various adjuvant rice on the quality of rice-steamed Rehmanniae Radix(RSRR) with Japonica rice, millet, yellow rice, black rice, and glutinous rice as raw materials, and analyze the anti-osteoporosis effect of RSRR by the optimal adjuvant rice. On the basis of the established UPLC-MS/MS method for the determination of the content of catalpol and rehmannioside D, comprehensive weighted scoring method was employed to evaluate the effect of various auxiliary rice on the quality of RSRR with the content of catalpol and rehmannioside D, character score, and taste score as indicators to optimize adjuvant rice. The osteoporosis model was induced by ovariectomy in rats. SD rats were randomly divided into a sham operation group, a model group, a positive control group, and low-dose and high-dose groups of Rehmanniae Radix, RSRR, steamed Rehmanniae Radix, and Epimedii Folium-RSRR. After treatment for 12 weeks, body weight, bone calcium content, and bone mineral density were mea-sured. The results showed that Japonica rice was selected as the optimal adjuvant due to the highest comprehensive score of RSRR steamed by Japonica rice. Rehmanniae Radix, RSRR, steamed Rehmanniae Radix, as well as Epimedii Folium-RSRR, could improve osteoporosis by increasing bone calcium content and bone mineral density. RSRR was superior to Rehmanniae Radix in improving osteo-porosis. However, there was no significant difference between RSRR and steamed Rehmanniae Radix. This study confirmed that Japo-nica rice was the optimal adjuvant rice of RSRR and verified the anti-osteoporosis effect of RSRR, which laid a foundation for further research on the pharmacological action and mechanism of RSRR.

Investigation of Xiebaisan Based on Ancient Literature / 中国实验方剂学杂志

Xiebaisan, which is one of the famous classical formulas in the Catalogue of Ancient Famous Classical Formulas (The First Batch) published by the National Administration of Traditional Chinese Medicine (TCM) in 2018, is derived from the Xiao' er Yaozheng Zhijue with definite clinical effect. By means of bibliometrics, 118 relevant ancient book data were collected, including 75 ancient books of TCM. It was found that the main symptoms of Xiebaisan had been expanded in the past dynasties. For example, the adaptive population of Xiebaisan had been extended from children to women and adults, and the scope of symptoms and signs had also been extended from pediatrics to internal medicine and gynecology. Meanwhile, the names, pathogenesis and syndromes of diseases are also described extensively, although the dosage ratio is different, the compatibility ratio of Mori Cortex, Lycii Cortex and Glycyrrhizae Radix et Rhizoma is relatively constant, and the decoction method is mostly followed by decocted power. At the same time, doctors in Ming and Qing dynasties have made a lot of general comments on explanation of this formula, but there is little controversy.

Field Fungal Diversity in Freshly Harvested Japonica Rice

Rice is a major food crop in China and Japonica rice production in Heilongjiang Province ranks No.1 in total annual rice production in the country. Rice is prone to invasion by fungi and mycotoxinsproduced by the fungi are proven to be serious threats to human health. The objective of the present study was to investigate fungal diversity of freshly harvested rice in the four main cultivation regions of Heilongjiang Province in order to find the difference of dominant fungi among the four regions. Through high throughput sequencing we detected Ascomycotaaccounts for absolute dominant phylum; Dothideomycetes, Sordariomycetes, Tremellomycetes, Microbotryomycetes, and Eurotiomyceteswere dominant classes; Capnodiales, Hypocreales, and Pleosporaleswere the main orders; Cladosporiaceae, Pleosporaceae, Nectriaceae, Clavicipitaceae, Tremellaceae, Phaeosphaeriaceae, Trimorphomycetaceae, Sporidiobolaceae, Bionectriaceae,and Trichocomaceaewere major family;Cladosporium, Epicoccum, Fusarium, and Alternariawere the most abundant phylotypes at genus level; Epicoccumnigrum, Gibberellazeae, and Fusariumproliferatumwere the dominant fungal species. Great fungal diversity was observed in the rice samples harvested in the four major Japonica rice-growing regions in Heilongjiang province. However, no significant difference in diversity was observed among the four regions, likely due to the relatively close geographical proximity leading to very similar climatic conditions. Since some of the fungal species produce mycotoxins, it is necessary to take precautions to ensure the rice is stored under safe conditions to prevent the production of mycotoxins. This is the first report on investigation of field fungal diversity in freshly harvested Japonica rice in Heilongjiang Province in China.

Study on quality standard of rice as excipients during rice stir-frying method / 中国中药杂志

Commercially available japonica rice and indica rice with different trade names were collected,and then based on the method of rice stir-frying,their many indexes were evaluated,for example the physical and chemical properties such as appearance color,grain type,broken kernel ratio,length-width ratio,1 000-grain weight,specific heat capacity,moisture content,amylose content,and protein content. The discriminant function analysis was used to determine the effective factors affecting the quality of rice as excipients. The results showed that two types of rice could be distinguished by rice color parameter a*,grain parameter circularity,1 000-grain weight and amylose content. These four effective factors can be used as the quality evaluation indexes for fried rice as excipients.Protein is one of the main components of rice,and its content affects the quality of rice. There is a significant difference in the protein content between japonica rice and indica rice. Therefore,protein content should be used as one of the evaluation indexes for rice quality. After comprehensive consideration,it is suggested that the red-green value a*shall not be less than 0. 50; the circularity not less than 53. 0,the 1 000-grain weight not less than 16. 0 g,the amylose content not less than 12. 0% and the protein content not less than4. 0% in the japonica rice; the red-green value a*shall not be lower than-1. 0,the circularity not less than 41. 0,the 1 000-grain weight not less than 13. 0 g,the amylose content not less than 9. 0% and the protein content not less than 3. 5% in the indica rice. In this study,the quality evaluation standards for rice as excipients( japonica rice,indica rice) were supplemented and improved,laying foundation for the development of quality standards for rice as excipients with the rice stir-frying method.

Effect of rice varieties on quality of rice-washed water / 中草药

Objective: To study the effect of rice varieties on the quality for preparation of rice-washed water. Methods: The starch contents of rice-washed water were determined by acid hydrolysis-Fehling’s solution titration with the content of starch and rice-washed water characters as indicators. The characters of rice-washed water were determined by ultraviolet visible spectrophotometric method and the adsorption was verified to explore the effect of particle size of japonica rice, indica rice, round glutinous rice, and long glutinous rice on the quality of rice-washed water. Results: The comprehensive evaluation showed that the starch content and the characters of rice-washed water prepared by long glutinous rice fine powder were the highest. Verification test proved that it had the best adsorbability. Conclusion: The rice-washed water can be prepared with the flour of long glutinous rice.