Abstract: Objective: To optimize the processing technology of radish frost and evaluate its anti-inflammatory effect. Methods: For process optimization, the yield of radish frost and the content of sodium sulfate were used as comprehensive evaluation indicators. On the basis of single-factor experiments, orthogonal experiments were adopted to optimize the processing technology of radish frost. For the evaluation of anti-inflammatory effect, the effects of radish frost on the degree of xylene-induced ear swelling and capillary permeability in mice were observed, and the inhibition rate of carrageenan-induced paw swelling in mice at different time points was determined. A blank control group, a positive control group (Xiguashuang Sore Throat Lozenges group), and high-, medium-, and low-dose radish frost groups were set up. Results: Optimal processing technology: The drug-material ratio is 100:15 (g/g), the fermentation time is 5 days, the water addition amount is 20 mL, the processing temperature is 20°C, and the relative humidity is 40%. This technology is stable and feasible. In terms of anti-inflammatory effect, the high-dose radish frost group (2.0 g/kg) showed an ear swelling inhibition rate of 58.70% in mice, and significantly inhibited carrageenan-induced paw swelling within 3-5 hours (P < 0.05). Conclusion: The optimized processing technology of radish frost is stable and feasible, and high-dose radish frost exhibits significant anti-inflammatory effects in both acute inflammation models. Its mechanism may be related to inhibiting inflammatory swelling and reducing capillary permeability.
Huan-huan et al. (Fri,) studied this question.