Effects of different processing methods on content of flavonoids from Sophorae Fructus / 中草药
Pan-Pan DU.
Chinese Traditional and Herbal Drugs
; (24): 3271-3274, 2014.
Artículo
en Zh
| WPRIM | ID: wpr-854863
Objective:
To compare the content of flavonoids from Sophorae Fructus by different processing methods.Methods:
HPLC method with Zorbax Eclipse Plus C18 column (250 mm × 4.6 mm, 5 μm) was used in the experiment; Methanol-0.4% acetic acid was used as mobile phase, with gradient elution; Column temperature was set as 30℃; The flow rate was 1.0 mL/min and detection wavelength was 256 nm.Results:
Genistin crude (0.86%) > stir-frying with honey (0.67%) > carbonizing by stir-frying (0.48%); Rutin crude (3.0%) > stir-frying with honey (2.2%) > carbonizing by stir-frying (0.88%); Sophoricoside crude (8.08%) > stir-frying with honey (5.73%) > carbonizing by stir-frying (3.58%); Quercetin crude (0.04%) < stir-frying with honey (0.05%) < carbonizing by stir-frying (0.12%); Genistein crude (0.06%) < stir-frying with honey (0.08%) < carbonizing by stir-frying (0.21%); Kaempferide crude (0.01%) < stir-frying with honey (0.02%) < carbonizing by stir-frying (0.54%).Conclusion:
Among the flavonoids from Sophorae Fructus after processing, the content of flavonoid glycosides is reduced and the content of flavonoid aglycone is increased simultaneously, which may be related to the different functions of crude Sophorae Fructus, Sophorae Fructus stir-fried with honey, and Sophorae Fructus carbonized by stir-frying pieces.
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