Effect of roasting with bran on chemical constituents of Radix Aucklandiae
- VernacularTitle:木香麸煨前后化学成分变化研究
- Author:
Hongli ZHAN
;
Nan XU
- Publication Type:Journal Article
- Keywords:
Aucklandia lappa Decne;
roasting with wheat bran;
adsorption;
dehydrocostus lactone;
constunolide
- From:
Chinese Traditional Patent Medicine
2010;(1):84-88
- CountryChina
- Language:Chinese
-
Abstract:
AIM:To study the difference of the chemical constituents between raw Radix Aucklandiae and Radix Aucklandiae roasted with wheat bran.METHODS:UV,HPLC and TLC were performed to analyze the chemical constituents before and after the processing.The constituents absorbed by wheat bran during the processing A.lappa.were isolated by silica gel CC.Their structures were identified by spectral analysis.RESULTS:The result of UV,HPLC and TLC showed that change of the chemical constituents in after the roasting had taken place.Two maior chemical constituents absorbed by wheat bran were dehydrocostus lactone and costunolide.CONCLUSION:The difference in sesquiterpeneoide before and after the processing of Radix Aucklandiae may be the evidence that the roasting with bran is to the benefit oftherapeutic effect.
