The influence of different processing methods on chemical ingredient of Flos Lonicerae
10.3760/cma.j.issn.1008-6706.2014.06.040
- VernacularTitle:不同炮制方法对金银花化学成分的影响
- Author:
Guixiu XIAO
- Publication Type:Journal Article
- Keywords:
Flos Lonicerae;
Processing;
Chemical composition
- From:
Chinese Journal of Primary Medicine and Pharmacy
2014;21(6):888-889,后插2
- CountryChina
- Language:Chinese
-
Abstract:
Objective To investigate the influence of different processing methods on chemical ingredient of Flos Lonicerae.Methods Preparaed the fried yellow products and baked products of Flos Lonicerae,chlorogenic acid was used as indexity ingredients,using high performance liquid chromatography with diode array detection method,compared and analyzed the ingredient through the fingerprint chromatogram.Results The no.2 peak on the fingerprint chromatogram of fried yellow products and baked products was chlorogenic acid; The area of 1 1 chromatogram peak on the fingerprint chromatogram of fried yellow products was greater than the raw product,this accounted for most of the dissolution rate of the chemical ingredient increased after Flos Lonicerae fried yellow; The areas of 1,3,6,8number chromatogram peak(262 320,337 986,342 635,190 073) on the fingerprint chromatogram of baked products were greater than the raw product(108 872,267 823,308 942,143 829),the rest was smaller than the raw product,thel 1 number chromatogram peak disappeared,this accounted for most of the dissolution rate of the chemical ingredient was reduced,a few chemical ingredient increased,one chemical ingredient disappeared after baked.Conclusion The different processing methods of Flos Lonicerae had great influence on the chemical ingredient.
