Effects of microwave process on total flavonoids and productivity by immersed in Rhizoma Drynaria / 中成药

ABSTRACT

AIM: To study the effects of different process methods on the content of total flavonoids and the aqueous extract from Rhizoma Drynariae. METHODS: The contents of total flavonoids of Rhizoma Drynariae processed in different ways were assayed by polyamide chromatography and ultraviolet spectroplotometry; the contents of the aqueous extract were assayed by extraction in water. RESULTS: The contents of total flavonoids and the aqueous extract in Rhizoma Drynariae increased after it was processed and purified. The contents of total flavonoids and the aqueous extract in Rhizoma Dyrnariae hotted in sands, at constant temperature oven and microwave process were not influenced, but easier to be extracted in water by these methods. CONCLUSION:Microwave processis better than the other methods.