Effects of Different Processing Methods on Contents of Isoferulic Acid in Cimicifuga heracleifolia
10.3969/j.issn.1005-5304.2015.02.026
- VernacularTitle:不同炮制方法对升麻中异阿魏酸含量的影响
- Author:
Yang LI
;
Wei XIAO
;
Luyang LI
;
Guiming GUO
- Publication Type:Journal Article
- Keywords:
Cimicifuga heracleifolia;
isoferulic acid;
processing
- From:
Chinese Journal of Information on Traditional Chinese Medicine
2015;(2):93-95
- CountryChina
- Language:Chinese
-
Abstract:
Objective To investigate the effects of different processing methods on contents of main chemical components isoferulic acid in Cimicifuga heracleifolia. Methods Cimicifuga heracleifolia from the same batch were prepared by processing method. HPLC were used to determine the contents of isoferulic acid in crudes samples, wine-prepared samples, vinegar-prepared samples, and carbonized samples. Results The contents of isoferulic acid of crudes samples and the three different processed products were in the order as follows:carbonized samples (0.404 7%)>vinegar-prepared samples (0.302 3%)>wine-prepared samples (0.262 4%)>crudes samples (0.231 3%). Conclusion Different processing methods had certain effects on the content of isoferulic acid in Cimicifuga heracleifolia.
