Quantitative Analysis of Four Flavonoids in Salt-processed Cuscuta chinensis with Different Processing Meth-ods
10.6039/j.issn.1001-0408.2016.15.38
- VernacularTitle:不同炮制工艺盐菟丝子中4种黄酮类成分的定量分析
- Author:
Yanfang LIU
;
Huifeng YAO
;
Wenju CHEN
;
Qiuli LI
- Publication Type:Journal Article
- Keywords:
Salt-processed Cuscuta chinensis;
Baking temperature;
Baking time;
Moistening time;
Flavonoids;
HPLC
- From:
China Pharmacy
2016;27(15):2128-2130
- CountryChina
- Language:Chinese
-
Abstract:
OBJECTIVE:To investigate the effect of different processing methods on 4 kinds of flavonoids contents in salt-pro-cessed Cuscuta chinensis. METHODS:Salt-processed C. chinensis piece was processed with different baking temperature (70 ℃, 100℃,130℃,160℃,190℃and 210℃),baking time(10 min,15 min,30 min,45 min,60 min and 75 min)and moisten-ing time(0.5 h,1 h,2 h,4 h and 6 h). HPLC was adopted for contents determination of hyperoside,rutin,quercetin and kaemp-ferol:the column was Synergi 4u Hydro-Rp 80A with mobile phase of methanol- 0.1% phosphoric acid (gradient elution) at a flow rate of 1.0 ml/min,the detection wavelength was 360 nm,and column temperature was 35 ℃. RESULTS:The linear range was 0.416-12.48 μg for hyperoside (r=0.999 9),0.14-4.2 μg for rutin (r=0.999 9),0.185-5.55 μg for quercetin (r=0.999 9) and 0.078-2.34 μg (r=0.999 8);RSDs of precision,stability and reproducibility tests were lower than 3%;recoveries were 95.55%-99.74%(RSD=2.12%,n=6),95.96%-101.42%(RSD=2.01%,n=6),95.76%-102.75%(RSD=2.77%,n=6), 99.42%-104.93%(RSD=2.02%,n=6). The flavonoids in salt-processed C. chinensis showed highest contents when baking tem-perature was 160℃,baking time was 60 min and moistening time was 2 h. CONCLUSIONS:Different processing methods have certain effects on flavonoids contents in salt-processed C. chinensis.
