ABSTRACT
OBJECTIVE:To optimize the extraction technology of Tibetan medicine Pedicularis kansuensis and compare con-tent of verbascoside and isoverbascoside differences in P. kansuensis from various habitats. METHODS:Using verbascoside and iso-verbascoside and dry paste yield as comprehensive evaluation indexes,single factor test and orthogonal test were used to investigate the extraction solvent,solvent dosage,extraction time and times to optimize extraction technology,and the verification test was conducted. Contents of the 2 constituents verbascoside and isoverbascoside in P. kansuensis from Gansu,Qinghai and Sichuan were compared. RESULTS:The optimal extraction technology was as follows as 8-fold 50% ethanol,extraction for 3 times,90 min each time. The verification results showed that the average contents of verbascoside and isoverbascoside were 3.49%(RSD=1.28%,n=3),1.26%(RSD=1.32%,n=3),and average dry paste yields were 37.99%(RSD=1.97%,n=3). The contents of verbascoside and isoverbascoside in P. kansuensis from Qinghai were relatively higher. CONCLUSIONS:Optimized extraction tech-nology is reasonable,stable,feasible;the contents of index constituents in P. kansuensis from different habitats have certain differ-ences. The study can provide scientific evidence for the development and utilization of extraction,and the in-depth study of quality evaluation for medicinal material.
ABSTRACT
OBJECTIVE:To compare the contents of 2 index components in salt frying and salt steaming samples of Psoralea corylifolia,and select better processing technology. METHODS:Under the conditions that ratio of salt and medicinal materials was 1:50,4-5 times salt of adding water,brine run time was 2 h,the amounts of psoralen and isopsoralen in salt frying samples after 10,12,14 min of frying under 150 ℃,170 ℃,190 ℃ and in salt steaming samples after 1,1.5,2,2.5 h of steaming were re-spectively investigated,and the effects of 2 processing technology were compared. RESULTS:Under fixed condition,the contents of index components was the highest in salt frying samples by fried for 12 min under 150 ℃ and in salt steaming samples by steamed for 1 h;the content in salt steaming samples (1.49%) was higher than that in salt frying samples (1.29%)(P=0.011). CONCLUSIONS:According to the comparison of index components'contents in processing samples,salt steaming is superior to salt frying of P. corylifolia.