Effect of Different Processes on the Contents of Active Ingredients in Corydalis / 中国中医药信息杂志

ABSTRACT

Objective To explore the effect of different processes on the contents of active ingredients in Rhizoma Corydalis. Methods Processes of vinegar-boiling, vinegar-frying and alcohol-frying were used to fresh corydalis, boiled corydalis and purchased corydalis. Then the method of extraction by ultrasound with water and by reflux with methanol were used to extract the sample. The contents of Protopine, Tetrahydropalmatine and Dehydrocorydaline in corydalis was determined by RP-HPLC. Agilent TC-C18 (25 mm?4.6 mm, 5 ?m) column was used at 35 ℃, with acetonitrile-0.1% phosphonic acid (pH 5.3 with triethylamine) (28∶72) as mobile phase. The flow rate was 1 mL/min and detection wavelength was set at 280 nm. Results In the sample extracted by water, the contents of active ingredients in processed products were higher than in corydalis. And in the sample extracted by methanol, it also has the tendency that the contents of active ingredients in processed products were higher than in corydalis. The content of Dehydrocorydaline in fresh corydalis which was processed by vinegar-boiling, vinegar-frying and alcohol- frying was high. The content of Tetrahydropalmatine in purchased corydalis which was processed by water-boiling at production place was high. Conclusion The method of determining active ingredients in Rhizoma Corydalis was established. It was convenient and the result was accurate. The process technology that fresh corydalis was boiled by water and then processed or fresh corydalis was processed in production place can be used.