Comparative Study on Chemical Compositions between Cuscuta Japonica and Cuscuta Chinensis Lam
- VernacularTitle:大菟丝子与菟丝子化学成分的比较研究
- Author:
Pin YE
- Publication Type:Journal Article
- Keywords:
comparative study on chemical compositions;
Cuscuta japonica;
Cuscuta chinensis Lam;
TLC;
paper chromatography;
HPLC;
polysaccharide;
amino acids
- From:
Chinese Traditional Patent Medicine
1992;0(03):-
- CountryChina
- Language:Chinese
-
Abstract:
The comparative study on the chemical components of Cuscuta japonica and Cuscuta chinensis Lam have been carried out with TLC, paper chromatography and HPLC. As a result, both possessed similar chemical components and same polysaccharide compositions. But the polysaccharide recovery of Cuscuta japonica is three times as high as that of Cuscuta chinensis Lam. Both of them have 16 kinds, of amino acids. The content of 9 kinds of amino acids of Cuscuta japonica was higher than that of Cuscuta chinensis. These findings suggested that the developement and utilization of resources of Cuscuta japonica be available.
