Effects of different types and standard of processing vinegaron inherent constituents in rhizoma of Corydalis yanhusuo / 中国中药杂志

ABSTRACT

<p><b>OBJECTIVE</b>To investigate the effects of processing adjuvants-different types of processing vinegar on effective constituents in rhizoma of Corydalis yanhusuo, and evaluate the quality of different types of vinegar in China.</p><p><b>METHOD</b>The HPLC method was adopted to determine the extraction solubility of dl-tetrahydropalmation and total alkaloids in rhizoma of Corydalis yanhusuo processed by vinegar. The sample extracts were separated on kromasil ODS column with mobile phase of methanol-1% phosphoric acid solution(6535) and detection wavelength was 280 nm.</p><p><b>RESULT</b>There was a remarkable increase in extraction solubility of dl-tetrahydropalmation and total alkaloids in the rhizoma of Corydalis yanhusuo processed by the vinegar products with high content of total acids or with known trademarks.</p><p><b>CONCLUSION</b>Some types of vinegar with known trademarks had been preliminarily selected for the process of Chinese traditional medicine and they also met the requitrement of processing adjuvants with medicine grade. The results will be benefited to the foundation of standardization of vinegar.</p>