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Abstract. Expanding of karst rocky desertification (RD) area in southwestern China is strangling the sustainable development of local agricultural economy. It is important to evaluate the soil fertility at RD regions for the sustainable management of karst lands. The changes in 19 different soil fertilityrelated variables along a gradient of karst rocky desertification were investigated in five different counties belonging to the central Hunan province in China. We used principal component analysis method to calculate the soil data matrix and obtained a standardized integrate soil fertility (ISF) indicator to reflect RD grades. The results showed that the succession of RD had different impacts on soil fertility indicators. The changing trend of total organic carbon (TOC), total nitrogen (TN), available phosphorus, microbial biomass carbon (MBC), and microbial biomass nitrogen (MBN) was potential RD (PRD) > light RD (LRD) > moderate RD (MRD) > intensive RD (IRD), whereas the changing trend of other indicators was not entirely consistent with the succession of RD. The degradation trend of ISF was basically parallel to the aggravation of RD, and the strength of ISF mean values were in the order of PRD > LRD > MRD > IRD. The TOC, MBC, and MBN could be regarded as the key indicators to evaluate the soil fertility.

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Abstract. Expanding of karst rocky desertification (RD) area in southwestern China has led to destructed ecosystem and local economic development lagging behind. It is important to understand the soil fertility at RD regions for the sustainable management of karst lands. The effects of the succession of RD on soil fertility were studied by investigating the stands and analyzing the soil samples with different RD grades in the central Hunan province, China, using the principal component analysis method. The results showed that the succession of RD had different impacts on soil fertility indicators. The changing trend of total organic carbon (TOC), total nitrogen (TN), available phosphorous (AP), microbial biomass carbon (MBC), and microbial biomass nitrogen (MBN) out of 19 selected indicators in different RD regions was: potential RD (PRD) > light RD (LRD) > moderate RD (MRD) > intensive RD (IRD), whereas the changing trend of other indicators was not entirely consistent with the succession of RD. The degradation trend of soil fertility was basically parallel to the aggravation of RD, and the strength of integrated soil fertility was in the order of PRD > MRD > LRD > IRD. The TOC, total phosphorus (TP), cation exchange capacity (CEC), MBC, MBN, microbial mass phosphorous (MBP), and bulk density (BD) could be regarded as the key indicators to evaluate the soil fertility due to their close correlations to the integrated fertility.

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Corydalis Rhizoma is the dried tuber of Corydalis yanhusuo W.T. Wang which is used in traditional Chinese medicine for pain relief and blood activation. Before being used in the clinics, C. yanhusuo is traditionally processed through dry-frying or frying with vinegar, wine or salt. In this study, eleven alkaloids from Corydalis Rhizoma, namely protopine (1), α-allocryptopine (2), tetrahydrocolumbamine (3), coptisine (4), palmatine (5), berberine (6), dehydrocorydaline (7), D,L-tetrahydropalmatine (8), tetrahydroberberine (9), corydaline (10) and tetrahydrocoptisine (11) were simultaneously quantified using a newly developed high performance liquid chromatography-diode array detector (HPLC-DAD) method. The influence of vinegar and wine processing on the content of the main alkaloids of Corydalis Rhizoma was investigated. For this purpose, two common formulations with clinical application, namely the water decoction of Corydalis Rhizoma and its formula Jin Ling Zi San (combination of Corydalis Rhizoma and Toosendan Fructus) were studied. In the two water decoctions, wine and vinegar processing increased the amount of tertiary alkaloids. The differences were more pronounced for Jin Ling Zi San, in which case the content of all tertiary alkaloids (compounds 1, 2, 3, 8, 9, 10, 11) was increased by wine processing.

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