Comparative Analysis on Contents of Phenolic Acids in the Decoction of Xanthii Fructus before and after Frying
- VernacularTitle:苍耳子炒制前后水煎液中酚酸性成分含量比较
- Author:
Rong DU
;
Li REN
;
Mengyou ZHANG
- Publication Type:Journal Article
- Keywords:
Xanthii Fructus;
Frying;
Neochlorogenic acid;
Chlorogenic acid;
1,5- Dicaffeoylquinic acid;
Total phenolic acids;
HPLC;
UV
- From:
China Pharmacist
2016;19(2):247-250
- CountryChina
- Language:Chinese
-
Abstract:
Objective:To examine the content changes of neochlorogenic acid, chlorogenic acid, 1, 5- dicaffeoylquinic acid and total phenolic acids in the water extract from raw and fried Xanthii Fructus. Methods:The stir-frying method was used to process fried Xanthii Fructus from different habitats. The contents of neochlorogenic acid, chlorogenic acid and 1,5-dicaffeoylquinic acid in the wa-ter extract were determined by HPLC, the total phenolic acids content was determined by UV. Results:The contents of neochlorogenic acid, chlorogenic acid, 1,5-dicaffeoylquinic acid and total phenolic acids in the water extract from fried Xanthii Fructus were all in-creased. Conclusion:Fried Xanthii Fructus can increase the contents of effective ingredients in the decoction resulting in the enhanc-ment of clinical curative effect.
