Study on the Equivalence of Dew Wine Preparation Methods Based on Multidimensional Evaluation Model
To investigate the chemical equivalence and pharmaceutic equivalence of plant-based Lujiu prepared by single decoction,combined decoction,and soaking techniques,the aroma derived substances in the formula of Lujiu are extracted using three methods of compound soaking,combined decoction and single decoction,and are finally processed into Lujiu.The overall quality differences of Lujiu processed by the three extraction methods are evaluated using conventional functional components,characteristic components,high-throughput in vitro screening,mouse weight-bearing swimming test,and human functional perception as measurement indicators.The content of conventional functional components such as flavonoids,saponins,and polysaccharides in single decoction is relatively high,reaching 183.4,738.3,and 5 314 mg/L,respectively.The content of characteristic components such as ginsenoside Re is relatively high;Antioxidation,immune regulation,uric acid lowering and other in vitro functional activities,as well as significant improves in human functions such as"fatigue and drowsiness,cold hands and feet,mental fatigue,and sleep quality".Based on the comprehensive equivalence assessment of chemical equivalence and pharmaceutic equivalence,it is confirmed that the single decoction process is conducive to the dissolution of the functional components of the aroma source substances in the dew wine formula,thereby improving the product's functional effect.
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