Effects of Different Methods of Preparation on the Contents of Chemical Components in Ligustri Lucidi Fructus / 中国中医药信息杂志

ABSTRACT

Objective To investigate the effects of different methods of preparation on the contents of nuzhenide and oleanolic acid in Ligustri Lucidi Fructus. Methods The same batch of Ligustri Lucidi Fructus was under preparation and process. RP-HPLC was used to determine the contents of nuzhenide and oleanolic acid in crude samples, wine-prepared samples, vinegar-prepared samples, and salt-prepared samples. Results The contents of nuzhenide were in the order as followsalt-prepared samples (1.997 5%)>crude samples (1.600 7%)>wine-prepared samples (1.144 6%)>vinegar-prepared samples (0.894 6%). The contents of oleanolic acid were in the order as followwine-prepared samples (1.120 2%)>salt-prepared samples (0.924 6%)>vinegar-prepared samples (0.913 2%)>crude samples (0.899 8%). Conclusion Different methods of preparation have certain effects on the contents of nuzhenide and oleanolic acid in Ligustri Lucidi Fructus.