Comparison of Components in Decoctions of Fructus Viticis and Its Processed Products
- VernacularTitle:蔓荆子及不同炮炙品水煎液的成分比较
- Author:
Rong OUYANG
;
Zhiguo ZHANG
;
Chengyuan WANG
;
Hongyu LIU
;
- Publication Type:Journal Article
- From:
China Pharmacy
2001;12(4):247-248
- CountryChina
- Language:Chinese
-
Abstract:
OBJECTIVE:Comparing the components in decoctions of raw Fructus Viticis and its processed products.METHODS:The methods of UV - spectrophotometry,TLC, etc. were used for the qualitative and quantitative analysis of decoctions of raw Fructus Viticis and its processed products.RESULTS:The content of total flavone in the steamed Fructus Viticis decoction was the highest and that in the carbonated Fructus Viticis decoction was the lowest;the amount of water extract substances of honey- processed Fructus Viticis was the highest and that of carbonated Fructus Viticis was the lowest .CONCLUSION: It is suggested that there exist significant differences in intrinsic quality among various processed products of Fructus Viticis.
