Study on Processing Technology of Fructus Ligustri Lucidi
- VernacularTitle:女贞子炮制工艺的研究
- Author:
Lei SONG
;
Anwei DING
;
Haiyang HUANG
- Publication Type:Journal Article
- Keywords:
Fructus Ligustri Lucidi;
Processing technology;
Content determination;
Oleanolic acid;
Ursolic acid
- From:
Traditional Chinese Drug Research & Clinical Pharmacology
1993;0(01):-
- CountryChina
- Language:Chinese
-
Abstract:
Objective To optimize the processing technology of Fructus Ligustri Lucidi.Methods A RP-HPLC method was carried out to determine the contents of oleanolic acid and ursolic acid in the fruits of Ligustrum lucidum and an orthogonal design to optimize the processing conditions with the indexes of oleanolic acid content and ursolic acid content.Results Linear ranges of oleanolic acid and ursolic acid were in 0.019 78～0.197 8 mg/mL(r=0.999 8)and in 0.010 26-0.102 6 mg/mL(r=0.999 8)respectively,and average recoveries of oleanolic acid and ursolic acid were 99.53 %(RSD=2.08 %)and 99.88 %(RSD=1.76 %)respectively.Orthogonal design showed the optimum conditions were as follows:soaking for 8 hours with 2 gram wine(5 gram of Fructus Ligustri Lucidi),then steaming for 8 hours.Conclusion HPLC is an accurate and quick method to determinate the contents of oleanolic acid and ursolic acid,and can be used as a content determination method for Fructus Ligustri Lucidi.Soaking time,steaming time and wine content have no significant influences on the contents of oleanolic acid and ursolic acid.
