Scientific Evaluation of Processing Excipients of Sizhi Leonuri Herba Based on Pharmacodynamic Ingredients

OBJECTIVE To evaluate the scientificity of processing excipients of Sizhi Leonuri Herba by study the effects of different processing excipients on the active ingredients of Sizhi Leonuri Herba. METHODS Content of leonurine hydrochloride and stachyine hydrochloride in Sizhi Leonuri Herba prepared with different excipients was determined by HPLC according to the content determination method of "Leonuri Herba" in Chinese Pharmacopoeia 2015 edition. The effect of different processing excipients on the content of leonurine hydrochloride and stachyine hydrochloride was analyzed. RESULTS The content of leonurine hydrochloride of Sizhi Leonuri Herba made with ginger, wine, vinegar and child's piss was higher than which made with ginger, wine, vinegar and salt. The content of stachyine hydrochloride of Sizhi Leonuri Herba processed with different excipients was comparable. CONCLUSION Sizhi Leonuri Herba made with ginger, wine, vinegar and child's piss has certain advantages, and the composition mechanism of child's piss superior to salt will be further studied in the future, and the substitution of child's piss as auxiliary material will be explored.