Zhou Xiao-Yu, Su Bing-He, Zhang Yu-Yao, Zhai Yan-Jun
Liaoning University of Traditional Chinese Medicine, Dalian 116600, China.
Zhong Yao Cai. 2012 Apr;35(4):540-2.
To study the effects of different processing on taxifolin and quercetin in Fructus Polygoni Orientalis.
The analysis was performed on a Agilent column (4. 6 mm x 150 mm, 5 microm) eluted with a gradient elution of methanol-water containing 0. 1% phosphoric acid. The flow rate was 1 mL/min, the detection wave length was 270 nm and the column temperature was set at 25 degrees C. The content changes of taxifolin and quercetin processed by different methods was compared.
The contents of active ingredients in Fructus Polygoni Orientalis that processed by the method of therm-high pressure (the pressure was 14Pa) was obvious higher than those of other methods.
Active ingredients of Fructus Polygoni Orientalis may be promoted by therm-high pressure processed. There is significant difference for the major components by different processing methods. The method of therm-high pressure to processing is used for the first time in the Fruit Polygoni Orientalis. The method appears to be simple, easy and can be used as quantitative determination method for quality control of the Fructus Polygoni Orientalis.
研究不同炮制方法对水红花子中花旗松素和槲皮素的影响。
采用安捷伦柱（4.6 mm×150 mm，5μm），以含0.1%磷酸的甲醇-水梯度洗脱。流速为1 mL/min，检测波长为270 nm，柱温设定为25℃。比较不同方法炮制的水红花子中花旗松素和槲皮素的含量变化。
热高压法（压力为14Pa）炮制的水红花子中活性成分含量明显高于其他方法。
热高压炮制可促进水红花子活性成分的产生。不同炮制方法对主要成分有显著差异。热高压炮制方法首次用于水红花子。该方法简便易行，可作为水红花子质量控制的定量测定方法。
