Comparison on seven kind of ingredients in Gardeniae Fructus before and after processing
10.7501/j.issn.0253-2670.2015.11.012
- Author:
Jian SHAO
1
Author Information
1. Jiangxi University of Traditional Chinese Medicine
- Publication Type:Journal Article
- Keywords:
Chlorogenic acid;
Crocin I;
Crocin II;
Deacetyl asperulosidic acid methyl ester;
Fruits of Gardeniae Fructus;
Genipin-1-gentiobioside;
Geniposide;
Geniposidic acid;
Peels of Gardeniae Fructus;
Processing products;
Seeds of Gardeniae Fructus
- From:
Chinese Traditional and Herbal Drugs
2015;46(11):1629-1633
- CountryChina
- Language:Chinese
-
Abstract:
Objective: To compare the changes of seven kinds of compounds in the fruits, seeds, and peels of Gardeniae Fructus. Methods: Quantitative analysis of geniposidic acid, deacetyl asperulosidic acid methyl ester, genipin-1-gentiobioside, geniposide, chlorogenic acid, crocin I, and crocin II in the fruits, seeds, and peels of Gardeniae Fructus with rocessed and no processed, were firstly carried out by HPLC/DAD. Results: The conents of deacetyl asperulosidic acid methyl ester and chlorogenic acid were higher in the peels of Gardeniae Fructus. The conents of genipin-1-gentiobioside, geniposide, crocin I, and crocin II were higher in the seeds of Gardeniae Fructus. Geniposidic acid content was increased in turn, the content of deacetyl asperulosidic acid methyl ester, geniposide, chlorogenic acid, crocin I, and crocin II were reduced in turn and genipin-1-gentiobioside contents were not changed from crude, stir-fired, and stir-baked products. Conclusion: The contents of eacetyl asperulosidic acid methyl ester, genipin-1-gentiobioside, geniposide, chlorogenic acid, crocin I, and crocin II between the seeds and peels of Gardeniae Fructus exist differences. The main ingredients of Gardeniae Fructus are decreased after processing except the increasing of geniposidic acid.
