Dynamic Changes of Four Main Active Components in Wine-processed Cuscuta Chinensis with Different Processing Methods / 中国药师

ABSTRACT

Objective:To study the dynamic changes of the main active components in wine-processed Cuscuta chinensis with dif-ferent rocessing methods. Methods: An HPLC method was adopted for the content determination of chlorogenic acids, hyperoside, quercetin and kaempferol in C. chinensis and wine-processed C. chinensis with different baking temperature, baking time and amount of yellow wine. The chromatographic conditions were as follows the detection wavelength was 360 nm, and methanol-0. 1% phosphoric acid was used as the mobile phase with gradient elution. Results:The wine processing system could increase the content of quercetin and kaempferol, while decrease the content of chlorogenic acids and hyperin. Conclusion: Different processing methods have certain effects on the main active components, which provide basis for the further study on the processing mechanism and quality control of wine-processed C. chinensis.