Effects of Processing on Contents of Amino Acid and Part of Inorganic Elements in Arisaema Amurense Maxim.
- VernacularTitle:炮制对东北南星中氨基酸及部分无机元素含量的影响
- Author:
Yingjie WEI
;
Baoling ZHANG
;
Zhonglin YANG
;
Hui DU
;
Zhijing HE
;
- Publication Type:Journal Article
- Keywords:
Arisaema amurense Maxim.;
amino acid;
inorganic element;
ginger;
alum;
bile
- From:
Chinese Traditional Patent Medicine
1992;0(04):-
- CountryChina
- Language:Chinese
-
Abstract:
Objective: To investigate the effects of different processing methods(steeping, boiling) and different adjuvants(alum, ginger, bile) on contents of amino acid and part of inorganic elements in Arisaema amurense Maxim.. Methods: The amino acid was determined by HPLC, and the inorganic elements were determined by AAS. Results: The total content of amino acid was the highest in raw Arisaema amurense Maxim. and the lowest in Arisaema amurense Maxim. processed with bile, wherease it was similar to other processed samples. The inorganic element content changed after it was processed. Conclusion: The long rinse is the key factor of losing amino acid in Arisaema amurense Maxim. after being processed. The content of inorganic element in adjuvants is the key factor of their content changes in Arisaema amurense Maxim. after it is processed.
