节点文献

Effect of Different Processing Methods on the Content of Geniposide in FRUCTUS GARDENIAE

免费订阅

【Author】 YANG Hai-ling1,QIN Bao1*,SONG Yong-long2,LI Qin3,HUANG Hua-yan1,WU You-jiao1 1.Department of Pharmacy,Guangxi Traditional Chinese Medical University,Nanning,Guangxi 530001,China;2.Kanion Pharmaceutical Co.,Ltd.,Lianyungang,Jiangsu 222002,China;3.Yulin Pharmaceutical Co.,Ltd.,Yulin,Guangxi 537001,China

【摘要】 [Objective] To compare the content of geniposide in FRUCTUS GARDENIAE before and after being processed.[Methods] The content of geniposide in FRUCTUS GARDENIAE was determined by HPLC.A HPLC analysis was carried out on a Inertsil ODS-2 C18 chromatographic column(250 mm × 4.6 mm,5 μm) with the detection wavelength at 430 nm and column temperature at 40 ℃.Following the injection of 20 μl of sample solution,an elution with acetonitrile-water(V/V,15:85) as mobile phase was initiated at a flow rate of 1.0 ml/min.[Result] Different processed products of FRUCTUS GARDENIAE varied in the content of curcumin and listed in a decreasing order as follows:raw materials(3.60%) > carbonized sample(3.36%)> parched sample(3.22%) > slightly brown-parched sample(3.02%) > yellow-parched sample(2.77%).[Conclusion] Different processed methods may have some effects on the content of geniposide in FRUCTUS GARDENIAE.

  • 【分类号】S567.19
  • 【被引频次】1
  • 【下载频次】21
节点文献中: 

本文链接的文献网络图示:

浏览历史:
下载历史: