Dynamic Changes of Four Main Active Components in Wine-processed Cuscuta Chinensis with Different Processing Methods
- VernacularTitle:不同工艺炮制酒菟丝子时4种主要活性成分动态变化
- Author:
Qiuli LI
;
Yanfang LIU
;
Mengxiao YAN
;
Yanni SONG
- Publication Type:Journal Article
- Keywords:
Wine-processed Cuscuta chinensis;
Processing;
Chlorogenic acids;
Hyperoside;
Quercetin;
Kaempferol;
HPLC
- From:
China Pharmacist
2016;19(10):1882-1884
- CountryChina
- Language:Chinese
-
Abstract:
Objective:To study the dynamic changes of the main active components in wine-processed Cuscuta chinensis with dif-ferent rocessing methods. Methods: An HPLC method was adopted for the content determination of chlorogenic acids, hyperoside, quercetin and kaempferol in C. chinensis and wine-processed C. chinensis with different baking temperature, baking time and amount of yellow wine. The chromatographic conditions were as follows: the detection wavelength was 360 nm, and methanol-0. 1% phosphoric acid was used as the mobile phase with gradient elution. Results:The wine processing system could increase the content of quercetin and kaempferol, while decrease the content of chlorogenic acids and hyperin. Conclusion: Different processing methods have certain effects on the main active components, which provide basis for the further study on the processing mechanism and quality control of wine-processed C. chinensis.
