Effects of processing on piceid and emodin in Polygonum cuspidatum
- VernacularTitle:炮制对虎杖中白藜芦醇苷和大黄素的影响
- Author:
Haiyan JIANG
;
Hua ZHU
;
Huixue HUANG
;
Tuo HUANG
;
Lilin JIANG
- Publication Type:Journal Article
- Keywords:
Polygonum cuspidatum Sieb. et Zucc.;
piceid;
emodin;
processing;
TLCS;
HPLC
- From:
Chinese Traditional and Herbal Drugs
1994;0(05):-
- CountryChina
- Language:Chinese
-
Abstract:
Object To investigate the effects on the active components in Polygonum cuspidatum Sieb. et Zucc. and its different processed products. Methods The qualitative analysis of piceid and emodin are taken by TLC, and content of emodin was determined by TLCS and HPLC. Results The contents of emodin significantly increased in samples fried with rice wine, vinegar and salt compared with the crude. Conclusion Different methods and ajuvants made a certain influence on the contents of emotion in P. cuspidatum.
