Effect of charred Radix et Rhizoma Rhei in a laser-induced choroidal neovascularization murine model

Mid-infrared spectroscopic identification of the right-baked rhubarb for ulcerative colitis therapy

Clinical and experimental evidences have confirmed the significant therapeutic effects of rhubarb on ulcerative colitis (UC), but the strong purgative function of rhubarb also aggravates UC symptoms such as bloody diarrhea. Stir-baking to scorch is a traditional Chinese medicinal processing method that can eliminate the adverse purgative function while keep or even enhance the UC therapeutic function of rhubarb. However, the under-baked rhubarb still have the undesirable purgative function, but the over-baked rhubarb may lose the required medicinal functions. Therefore, the determination of the right endpoint is the primary quality concern about the baking process of rhubarb. In this research, typical anthraquinone compounds and mid-infrared (MIR) spectra were recruited to determine the best baking degree of rhubarb for UC therapy. Raw rhubarb slices were baked at 180 °C with rotation to prepare the rhubarbs with different baking degrees. The right-baked rhubarb was defined according to the UC therapeutic responses as well as the traditional color criterion. Referring to the typical anthraquinone compounds in rhubarb slices and extracts, the baking degree of rhubarb may be assessed by the conversion ratio of anthraquinone glycosides to anthraquinone aglycones. MIR spectra showed the gradual decompositions of organic compounds including anthraquinone glycosides and tannins during the baking process. Rhubarbs with different baking degrees can be distinguished clearly by MIR-based principal component analysis. In conclusion, the ratio of anthraquinone glycosides to anthraquinone aglycones may be a reasonable chemical indicator of the right-baked rhubarb. Meanwhile, MIR spectroscopy can identify the right-baked rhubarb simply and rapidly.

Two-dimensional correlation spectroscopy indicates the infrared spectral markers of the optimum scorching degree of rhubarb (Rhei Radix et Rhizoma) to enhance the anti-inflammatory activity

Rhubarb has been used as herbal purgative with a long and worldwide history. But purgation is a side effect of rhubarb in many cases. In traditional Chinese medicine, rhubarb can be stir-baked to scorch to attenuate the purgative function while enhance other bioactivities such as the anti-inflammatory effect. However, the over-scorched rhubarb will lose necessary active ingredients and even generate toxic ingredients. Nowadays, the scorching degree of rhubarb is still determined by the intuitive observation of color changes in production. Therefore, this research was designed to develop more reasonable and objective criteria to evaluate the scorching degree to ensure the efficacy, safety and consistency of the scorched rhubarb. Taking the example of the rhubarb baked at 200 °C for different times, the combination of trait indicator (color), chemical indicator (combined and free AQs, sennosides, gallic acid, 5-HMF) and biological indicator (anti-inflammatory) showed that the rhubarb baked for 30 min can be treated as the right scorched. Two-dimensional correlation spectroscopy helped to reveal the infrared spectral markers of the water extract near 1694 cm^-1, 1442 cm^-1 and 825 cm^-1, as well as the relative strength of the absorption bands of the powder near 1610 cm^-1 and 1020 cm^-1, to discriminate the right-scorched and over-scorched rhubarb. In conclusion, the combination of trait, chemical and biological indicators can provide reasonable and objective criteria for the optimum scorching degree of rhubarb, while FTIR spectroscopy can assess the right endpoint of the scorching process in a rapid, cheap and green way.

Color-reflected chemical regulations of the scorched rhubarb (Rhei Radix et Rhizoma) revealed by the integration analysis of visible spectrophotometry, Fourier transform infrared spectroscopy and high performance liquid chromatography

Rhubarb has been used as herbal purgative with a worldwide long history. In traditional Chinese medicine, rhubarb can be stir-baked to scorch to eliminate the purgative function when it is a side effect. Under-scorched rhubarb still has the side effect of purgative, while over-scorched rhubarb can lose all bioactivities. Empirically, the degree of scorching is determined by manual observation of the rhubarb color. In order to find the reasonable and objective scorching endpoint criteria, visible spectrophotometry, FTIR spectroscopy and HPLC were used to reveal the color-reflected chemical changes. It was found that the blackening of rhubarb corresponded to the elimination of combined anthraquinones and the rise-fall inflection of free anthraquinones. The scorching endpoint criteria should include the upper limit for combined anthraquinones to avoid under-scorch and the lower limit for free anthraquinones to avoid over-scorch. Visible and FTIR spectroscopy can be process analytical techniques for the rhubarb scorching.