Daodi medicinal materials (DMMs), with unique characteristics and specific ecological growing environments, are recognized as high-quality medicinal products of Chinese medicinal materials (CMMs). The quality evaluation of CMMs is fundamental for standardization. The concept and application of DMMs have a long history as described in records in ancient books and rooted in practice and experience over generations. DMM is the specific term for pure, superior medicinal herbs with the following characteristics: optimum harvest season (reflecting the appropriate developmental stage of the plant), scrupulous processing, traditional preparation technology, etc. As DMM and high-quality medicinal products are traditionally thought to be closely related, modern scientific studies that confirm the association of these products are described. This article aims to clarify the scientific elucidation of DMMs.

Schizonepetae Spica (SS), the dried spike of Schizonepeta tenuifolia Briq., is a traditional Chinese medicinal herb. According to the color of persistent calyx, SS is categorized into two classes: the yellowish-green-type and the brownish-type. Based on the chemometrics analysis of gas chromatography-mass spectrometry (GC-MS), a novel model of identifying and evaluating the quality of SS in different colors was constructed for the first time in this work. 20 batches SS samples of different colors were collected and used to extract essential oils. The average essential oils yield of SS in yellowish-green color was significantly higher than that of SS in brownish color from the same origin (p<0.05). The GC-MS fingerprints of 20 batches SS samples whose correlation coefficients were over 0.964 demonstrated SS samples were consistent to some extent in spite of slightly different chemical indexes. A total of 39 common volatiles compounds were identified. Hierarchical clustering analysis (HCA), principal component analysis (PCA) and partial least-squares discriminate analysis (PLS-DA) were developed to distinguish SS samples characterized by different colors. Consistent results were obtained to show that SS samples could be successfully grouped according to their color. Finally, 4,5,6,7-tetrahydro-3,6-dimethyl-benzofuran and pulegone were detected as the key variables for discriminating SS samples of different colors and for quality control. The obtained results proved that SS of good quality were often yellowish-green and those of poor quality were often brownish.

Schizonepetae Spica (SS) is commonly used for treating colds, fevers, bloody stool and metrorrhagia in China. To treat colds and fevers, traditional Chinese medicine doctors often use raw SS, while to treat bloody stool and metrorrhagia, they usually use Schizonepetae Spica Carbonisata (SSC; raw SS processed by stir-frying until carbonization). However, there have been limited investigations designed to uncover the mechanism of stir-fry processing. In the present study, a method combining gas chromatography-mass spectrometry (GC-MS) and high-performance liquid chromatography (HPLC) was developed for the comprehensive analysis of the chemical profiles of SS and SSC samples. Principal component analysis of the GC-MS data demonstrated that there were 16 significant differences in volatile compounds between the SS and SSC samples. The simultaneous quantification of six nonvolatile compounds was also established based on HPLC, and remarkable differences were found between the two products. These changes were probably responsible for the various pharmacological effects of SS and SSC as well as the observed hepatotoxicity. Finally, the mechanisms could be rationalized by deducing possible reactions involved in the transformation of these marker components. This work reports a new strategy to reveal the chemical transformation of SS during stir-fry processing.

The development of effective brand protection strategies requires an understanding of the potential threats that brands face from illegal actions. Trademark squatting of transliterated names belonging to well-known celebrities and athletes is perceived by the international business community to be a serious problem in China. Translations are words that have been converted from alphabetic languages into words in character-based languages. As such, the purpose of this study was to examine the phenomena of trademark squatting of foreign athletes’ names and whether that phenomena poses a significant threat to foreign athletes due to the appropriation and bad-faith registration of their transliterated names. A qualitative research approach was employed to detect indicators for both (a) trademark squatting and (b) good faith registrations, which were then applied to trademark registrations for names that matched the transliterations for well-known NBA athletes and the business records for those who registered the marks. 210 registrations (38%) of transliterated names belonging to 55 (57%) of the 96 NBA players included in the study were deemed to include strong indicators of trademark squatting. The prevalence of trademark squatting in China involving the transliterated names of foreign athletes warrants proactive measures by athletes and those who protect and manage their brands. Athletes who compete in contests that are broadcast within China run the risk of losing the rights to their transliterated names to squatters if transliterations are not developed and registered by the athlete.

Schizonepetae Spica (SS), the dried spike of Schizonepeta tenuifolia Briq., is often consumed in beverages, sauce, beneficial tea, or herbal medicine. Raw SS has the action of dispelling the common cold and fever. Schizonepetae Spica Carbonisata (SSC; raw SS processed by stir-frying until the surface becomes blackish brown and the interior turns dark yellow) has particularly strong efficacy in arresting bleeding from bloody stools and metrorrhagia. In this paper, a high-performance liquid chromatography diode array detector method and colorimetry were employed to determine 6 nonvolatile marker constituents, and the color parameters (L^*, a^*, and b^*) of SS during stir-fry processing, respectively. According to Pearson correlation analysis, L^*, a^*, and b^* showed significant correlations with the levels of luteolin-7-O-β-D-glucoside, apigenin-7-O-β-D-glucoside, hesperidin, and rosmarinic acid, while a^* was significantly correlated with the amounts of luteolin and apigenin. The corresponding regression models were good fits for the color parameters as respective functions of the 6 marker constituents according to enter multiple linear regression and third-order polynomial curve fitting methods (adjusted R² > 0.800). Surrogate prediction of marker compounds using color parameters provides a valuable and cost-saving tool for rapid or online monitoring of the processing degree of SS. Raw SS and SSC could be determined based on the color parameters and 6 marker constituent contents for a comprehensive quality evaluation for the first time. This paper provides scientific data to validate the relationship between color features and quality during the processing of SS.