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Study on hot property differences of Aconiti Lateralis Radix Praeparata and its compatibility with different ginger processed products based on bio-thermodynamics.

Authors :
Chen, Zhe
Zhao, Yanling
Liu, Shuxian
Zheng, Quanfu
Liu, Tiantian
Ma, Xiao
Zhang, Ping
Li, Ruisheng
Wang, Lifu
Li, Yonggang
Zhang, Yaming
Xiao, Xiaohe
Source :
Journal of Thermal Analysis & Calorimetry. Apr2015, Vol. 120 Issue 1, p1043-1051. 9p.
Publication Year :
2015

Abstract

Aconiti Lateralis Radix Praeparata (ALRP) is commonly used traditional Chinese medicine in clinic, and it is usually in compatibility with ginger including Zingiberis Rhizoma (ZR), Zingiberis Rhizoma Recens (ZRR), and Zingiberis Rhizoma Praeparatum (ZRP) for treatment of diseases. In this paper, microcalorimetry and Cold/Hot plate differentiating technology (CHPD) were employed to explore the hot property differences of ALRP, together with its compatibility with different ginger processed products. By means of principal component analysis (PCA), the heat power of the second peak ( P) and the total heat output ( Q) which were the main parameters affecting the E. coli metabolism from the power-time curves were obtained. The results showed that the hot property of ALRP in compatibility with different processed ginger was in order of ZR + ALRP > ZRR + ALRP > ZRP + ALRP > ALRP. Meanwhile, the oxygen consumption and remaining rate (RR) in mice on warm plate suggested that the hot property of ALRP was totally different. The relationships between the main parameters ( P and Q) values and the observation indexes from CHPD were investigated with canonical correlation analysis. The correlation coefficient showed that parameter Q had a marked correlation with the observation indexes ( R > 0.85). Altogether, based on bio-thermodynamics, the hot property differences of ALRP and its compatibility with different ginger processed products followed the order of ZR + ALRP > ZRR + ALRP > ZRP + ALRP > ALRP. This could provide guidance for clinical use of ALRP combining with different ginger processed products. [ABSTRACT FROM AUTHOR]

Details

Language :
English
ISSN :
13886150
Volume :
120
Issue :
1
Database :
Academic Search Index
Journal :
Journal of Thermal Analysis & Calorimetry
Publication Type :
Academic Journal
Accession number :
101793374
Full Text :
https://doi.org/10.1007/s10973-014-4032-8