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| Efect of Different Processing on the Content of Tetrahydropalmatine in Rhizoma Corydalis |
| Hits 2093 Download times 2803 Received:June 17, 2006 |
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| DOI
10.11656/j.issn.1673-9043.2006.03.25 |
| Key Words
HPLC;Corydalis;processing;tetrahydropahnatine |
| Author Name | Affiliation | | DOU Zhi-ying | Tianjin University of TCM, Tianjin 300193, China | | SUN Wei | Tianjin University of TCM, Tianjin 300193, China |
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| Abstract
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| [Objective] To explore the effect of different processing on the content of tetrahydropalmatine in Rhizomes Corydalis.[Methods] For the different processing products of Corydalis, HPLC method was used with chromatographic condition included: Thereto hypersil COLD-C,A column, mobile phase of content determine is methanol-water (62:38).The UV detector was set at 280 net.[Results] The content of tetrahydropahnatine in the Rhizomes Corydlis roast with vinergar and rice wine is the hightest among all processed products,The recovery is 100.81% and RSD=2.76%, r=0.999 7.[Conelusion] The processing product with vinegar and rice wine can increase tetrahydropahnatine content of Rhizomes Corydalis.The boiling product with vinegar was a descent. |
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