The Study on Cross Validation Method for the Split Constituent of the Material fromAstragalus Sweet and Warm Property / 世界科学技术-中医药现代化

ABSTRACT

Whether there was crossing between Astragalus major split constituents was explored, and the methodology of cross validation for split constituents was studied to determine Astragalus sweet and warm property. The Astragalus was extracted by boiling water or other different solvents, and detected by HPLC-DAD or HPLC-ELSD. Finally, the similarity of each constituent was calculated by fingerprint software. Similarities of flavonoids and saponin constituents were all less than 0.31 and 0.34, respectively, compared to other constituents. The cross situation of nature-taste split components which was extracted by solvents was not serious. This method was proven to be feasible, and provided a theoretical and substantial basis for the Chinese taste pharmacological experiments and would be conductive to determine Astragalus sweet and warm property.