[Effects of different processing on active components in fructus polygoni orientalis by HPLC analysis].

OBJECTIVE

To study the effects of different processing on taxifolin and quercetin in Fructus Polygoni Orientalis.

METHODS

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.

RESULTS

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.

CONCLUSION

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.