RESUMO
AIM To compare the effects of sealed moistening with brine,simple stir-frying and stir-frying with brine on the contents of psoralen,psoralen,psoralen and psoralen in Psoraleae Fructus aqueous extract.METHODS The HPLC analysis of aqueous extract was performed on a 30 ℃ thermostatic Hibar C1s column (250 mm × 4.6 mm,5 μm),with the mobile phase comprising of 0.1％ formic acid-methanol flowing at 1.0 mL/min in a gradient elution manner,and the detection wavelength was set at 246 nm.RESULTS Compared with the raw product,the contents of glycosides and total components in the product processed with sealed moistening with brine were significantly decreased.Stir-frying with brine could significantly promote the dissolution of glycosides (psoralen and psoralen),but had no significant effect on that of aglycones (psoralen and isopsoralen).Simple stirfrying markedly increased the contents of various constituents.CONCLUSION Both simple stir-frying and stir-frying with brine can significantly increase the total content of four constituents in Psoraleae Fructus aqueous extract.
RESUMO
AIM To compare the effects of sealed moistening with brine,simple stir-frying and stir-frying with brine on the contents of psoralen,psoralen,psoralen and psoralen in Psoraleae Fructus aqueous extract.METHODS The HPLC analysis of aqueous extract was performed on a 30 ℃ thermostatic Hibar C1s column (250 mm × 4.6 mm,5 μm),with the mobile phase comprising of 0.1％ formic acid-methanol flowing at 1.0 mL/min in a gradient elution manner,and the detection wavelength was set at 246 nm.RESULTS Compared with the raw product,the contents of glycosides and total components in the product processed with sealed moistening with brine were significantly decreased.Stir-frying with brine could significantly promote the dissolution of glycosides (psoralen and psoralen),but had no significant effect on that of aglycones (psoralen and isopsoralen).Simple stirfrying markedly increased the contents of various constituents.CONCLUSION Both simple stir-frying and stir-frying with brine can significantly increase the total content of four constituents in Psoraleae Fructus aqueous extract.