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| Determination of morroniside and loganin in fructucs corni by different processes |
| Hits 1914 Download times 2555 Received:November 03, 2009 |
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| DOI
10.11656/j.issn.1672-1519.2010.03.38 |
| Key Words
fructus corni;process;loganin;morroniside;HPLC |
| Author Name | Affiliation | | CHEN Xue-yan | Tianjin University of TCM, Tianjin 300193, China | | WANG Yan | Tianjin University of TCM, Tianjin, China 300193 | | LI Jing | The First Hospital Affiliated to Tianjin University of TCM, Tianjin 300193, China | | 毕月玲 | Tianjin University of TCM, Tianjin 300193, China |
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| Abstract
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| [Objection] To investigate the changes of contents of Morroniside and Loganin in Fructucs Corni by Different Processes.[Methods] Detecting the contents of Morroniside and Loganin in crude products and processed ones with HPLC.[Results] During processing,the content of iridoid glycosides decreased.Especially steaming with salt-water,the content of Morroniside was decrease from 1.70% to 1.02%,the downgrade rate was 40%;the content of Loganin was decrease from 0.92% to 0.89%,the downgrade rate was 3.3%.[Conclusion] The content of prepared Morroniside were lower than those of the crude herb,and the content of Loganin were stable,it offered evidence in processing mechanism of Fructus Corni. |
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