Rhizoma Zedoariae is the dry rootstalk of the Curcuma phaeocaulis Val, Curcuma kwangsiensis S.G.Lee et C.F.Liang and Curcuma wenyujin Y.H.Chen et C.Ling which belong to Zingiberaceae. It is key medicine with the function of stimulating the blood circulation, removing food retention and relieving pain. The thesis aimed at Rhizoma Zedoariae and studied the vinegar process craft, quality standard of vinegar processed slices, the HPLC fingerprint of vinegar processed Rhizoma Zedoariae, efficacy of promoting the qi circulation and breaking the blood pro- and post- processing and the “spectrum efficiency model” of vinegar processed Rhizoma Zedoariae, in the hope of providing basis for standardization of vinegar process and exploring the theory of vinegar process. During the study of standardization of vinegar process,the single factor method was adopted to screen the processing parameters such as vinegar amount, moistening time, excipients volume, baking temperature and time by setting the contents of curcumin and volatile oil as the indexes. The result was as followed: fetching some Rhizoma Zedoariae slices, adding 20% rice vinegar, mixing, moistening for 2 hs, cooking till the vinegar was soaked up, baking in the oven at 120℃ for 90mins, and airing. During the study of quality standard of vinegar processed Rhizoma Zedoariae, name, source, preparation, character, identification, inspection, content determination were studied. The systemic quality standard was established and it was required that the volatile oil content was not less that 0.5%, and the curcumin content was not less that 0.035 mg/g. During the HPLC fingerprint study, HPLC was adopted to investigate the preparation method and fingerprint condition to establish the HPLC fingerprint of vinegar processed Rhizoma Zedoariae. The Similarity Evaluation Software was adoptd to evaluate the similarity. The best condition was confirmed: mobile phase (0 min→15 min, 40% acetonitrile, 60% water; 15min→40min, 40%→45% acetonitrile, 60%→55% water; 40min→60min, 55%→60% acetonitrile, 45%→40 vii %water; 60min→80min, 60%→80% acetonitrile, 40%→20% water; 80min→90min, 80%→95% acetonitrile, 20%→5% water ). The detect wavelength was 216nm; the column temperature was 35℃; the flow is 1.0 ml/min for 100min. The similarity was greater that 0.9. During the function comparison of promoting the qi circulation and breaking the blood pro- and post processing, we compared the function of enhancing the gastrointestinal promotion, anti-clotting after bleeding on mice and regulating hemorheology on rat. The results showed that there was no significant difference for gastrointestinal promotion pro- and post- processing; the anticoagulation funtion was improved after processing; the viscocity of blood (high, middle, low cut), viscocity of plasma, aggregation index of red cell, blood sedimentation and HCT were promoted. During the study of “spectrum efficiency model”, we combined the 16 common peaks in 10 series of vinegar processed Rhizoma Zedoariae and 9 pharmacodynamic indexes to establish the “spectrum efficiency model” and the result showed different peaks were related to different efficacy, and the relevance between the same peak and different efficacy was different. The thesis confirmed that the processing craft of Rhizoma Zedoariae is feasible, and the function of promoting the qi circulation and breaking the blood is improved obviously. Key words: Rhizoma Zedoariae; cooking with vinegar; promoting the qi circulation and breaking the blood; craft; fingerprint; “spectrum efficiency model”

中药莪术为姜科植物蓬莪术 Curcuma phaeocaulis Val.、广西莪术 Curcuma kwangsiensis S.G.Lee et C.F.Liang 或温郁金 Curcuma wenyujin Y.H.Chen et C.Ling 的干燥根茎，为活血破血、消积止痛之要药。本论文针对中药莪术，主 要研究莪术醋制工艺、醋莪术饮片质量标准、醋莪术HPLC指纹图谱、莪术醋制前 后“行气破血”功效及醋制莪术“谱效”模型等，以期为规范莪术醋制工艺、研 究醋制原理奠定基础。 醋制工艺规范化研究中，以姜黄素含量含量和挥发油含量为指标，采用单因 素法考察醋的用量、浸润时间、辅料体积、烘制温度与烘制时间等工艺参数。试 验确定最佳参数如下：取莪术饮片适量，加入20%米醋和适量的水，共为6倍量体 积，浸润2 h，煮至醋液吸尽，于120 ℃干燥箱中烘制90 min，晾干即得。 醋莪术饮片质量标准研究中，从名称、来源、制法、性状、鉴别、检查、含 量测定等方面展开研究，建立较系统的醋莪术饮片质量标准，并规定醋莪术中挥 发油含量不得低于0.5%，姜黄素含量不得少于0.035 mg/g。 醋制莪术指纹图谱研究中，采用HPLC法，考察供试品制备方法、色谱条件等 建立醋制莪术HPLC指纹图谱，并采用相似度评价软件进行相似度评价。试验确定 最佳指纹图谱条件：流动相（0 min→15 min，乙腈40 %，水60%；15 min→40 min， 乙腈40 %→45 %，水60 %→55%；40 min→60 min，乙腈55 %→60%，水45%→40 %； 60 min→80 min，乙腈60%→80%，水40 %→20 %；80 min→90 min，乙腈80%→ 95%，水20 %→5%）；检测波长216nm；色谱柱温度35℃；流速1.0 ml/min； 运行 时间：100 min。10批样品相似度大于0.9。 莪术醋制前后“行气破血”功效研究中，研究莪术醋制前后对小鼠胃肠推 进功能的影响、对小鼠凝血及出血时间的影响、对大鼠血液流变学的影响等。结 果表明，莪术醋制前后小鼠胃肠推进功能无显著性差异，莪术醋制后抗凝血功能 增强，且能明显改善全血黏度（高中低切）、血浆黏度、红细胞聚集指数、血沉、 血细胞压积等。 醋制莪术“谱效学”模型研究中，通过将10个批次醋莪术的16个共有色谱峰 与其“行气、破血” 9个药效指标相关联，结果表明，与醋莪术不同药效作用关 v 联度较大的色谱峰群不同，且同一色谱峰与不同药效指标的关联度也不尽相同。 本论文表明莪术醋制工艺可行，醋制后行气破血功效明显增强。 关键词：莪术；醋制；工艺；指纹图谱；“谱效”模型