Comparative Analysis on Contents of Phenolic Acids in the Decoction of Xanthii Fructus before and after Frying / 中国药师
China Pharmacist
; (12): 247-250, 2016.
Article
en Zh
| WPRIM
| ID: wpr-487048
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ABSTRACT
Objective:To examine the content changes of neochlorogenic acid, chlorogenic acid, 1, 5- dicaffeoylquinic acid and total phenolic acids in the water extract from raw and fried Xanthii Fructus. Methods:The stir-frying method was used to process fried Xanthii Fructus from different habitats. The contents of neochlorogenic acid, chlorogenic acid and 1,5-dicaffeoylquinic acid in the wa-ter extract were determined by HPLC, the total phenolic acids content was determined by UV. Results:The contents of neochlorogenic acid, chlorogenic acid, 1,5-dicaffeoylquinic acid and total phenolic acids in the water extract from fried Xanthii Fructus were all in-creased. Conclusion:Fried Xanthii Fructus can increase the contents of effective ingredients in the decoction resulting in the enhanc-ment of clinical curative effect.
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Idioma:
Zh
Revista:
China Pharmacist
Año:
2016
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Article