Preliminary Study on Release Rate of Paeoniflorin in Processed Products by Water Extraction
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Preliminary Study on Release Rate of Paeoniflorin in Processed Products by Water Extraction
Chinese Journal of Experimental Traditional Medical FormulaeVol. 17, Issue 21, Pages: 30-32(2011)
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Published:2011
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YIN Gang, WU Jian, XIA Hou-fu. Preliminary Study on Release Rate of Paeoniflorin in Processed Products by Water Extraction[J]. Chinese journal of experimental traditional medical formulae, 2011, 17(21): 30-32.
DOI:
YIN Gang, WU Jian, XIA Hou-fu. Preliminary Study on Release Rate of Paeoniflorin in Processed Products by Water Extraction[J]. Chinese journal of experimental traditional medical formulae, 2011, 17(21): 30-32.DOI:
Preliminary Study on Release Rate of Paeoniflorin in Processed Products by Water Extraction
Objective: To investigate release discipline of paeoniflorin in different processed Paeonia lactiflora in boiling process. Method: P. lactiflora processed products were boiled alone.HPLC was used to determine the content of paeoniflorin in boiling liquid and decoction pieces. Result: The content of paeoniflorin in P. lactiflora decreased after processed. P. lactiflora carbon and baked P. lactiflora decreased the lowest
release speed in baked P. lactiflora was the highest during 30 min.The content of paeoniflorin in P. lactiflora and baked P. lactiflora was the highest after boiled. Conclusion: Processing made paeoniflorin declined in all processed products
declined most significant were P. lactiflora and baked P. lactiflora ; but it could increase release speed