Effect of Different Processing Methods on Types and Contents of Chemical Constituents in Codonopsis Radix from Shanxi
10.13422/j.cnki.syfjx.20190206
- VernacularTitle: 不同炮制方法对潞党参中化学成分种类及含量的影响
- Author:
Rui-yan LI
1
;
Li-na LAI
1
;
Lei NIE
2
;
Xiao-xia YAN
1
Author Information
1. Changzhi Medical College, Changzhi 046000, China
2. Shanxi Zhendong Pharmaceutical Co. Ltd., Changzhi 047100, China
- Publication Type:Research Article
- Keywords:
Codonopsis Radix from Shanxi;
processed products;
fingerprint;
similarity;
lobetyolin;
atractylenolide Ⅲ;
5-hydroxymethylfurfural
- From:
Chinese Journal of Experimental Traditional Medical Formulae
2019;25(11):133-138
- CountryChina
- Language:Chinese
-
Abstract:
Objective:To establish the HPLC fingerprint of raw products,rice-processed products and honey-processed products of Codonopsis Radix from Shanxi,and establish determination of their chemical constituents,which was used to analyze the changes of types and contents of chemical constituents in Codonopsis Radix from Shanxi before and after processing. Method:Agilent ZORBAX SB-C18 column(4.6 mm×250 mm,5 μm) was adopted,the separation process was carried out using a binary gradient elution system composed of 0.5% phosphoric acid aqueous solution and acetonitrile,the column temperature was 30℃ and the detection wavelength was 220 nm. Result:Compared with the corresponding reference fingerprint,the similarities of HPLC fingerprint of 10 batches of raw products and processed products were >0.90.In raw products,rice-processed products and honey-processed products of Codonopsis Radix from Shanxi,the contents of lobetyolin were (0.33±0.049),(0.24±0.034),(0.18±0.047) mg·g-1,the contents of atractylenolide Ⅲ were (0.20±0.046),(0.40±0.046),(0.31±0.060) mg·g-1,the contents of 5-hydroxymethylfurfural(5-HMF) were (0.74±0.16),(1.45±0.19),(1.54±0.12) mg·g-1,respectively. Conclusion:Different processing methods have little effect on types of chemical constituents in Codonopsis Radix from Shanxi,but have great effect on the contents of some chemical constituents.
