XIE Xin-nian, LIU Yan-fang, LV Peng, et al. Influence with Wine Processing on Content of Quercetin from Cuscutae Semen[J]. Chinese journal of experimental traditional medical formulae, 2011, 17(17): 55-57.
XIE Xin-nian, LIU Yan-fang, LV Peng, et al. Influence with Wine Processing on Content of Quercetin from Cuscutae Semen[J]. Chinese journal of experimental traditional medical formulae, 2011, 17(17): 55-57.DOI:
Objective: According to determining the content of quercetin from Cuscutae Semen by different processing degree with wine
to research the influence of different wine processing on the content of quercetin. Method: To prepare the samples of different wine quantity to be added
different temperature and different time of wine processing
determined the content of quercetin by HPLC. Method: Almost no quercetin was determined in the crude material
the content of quercetin significantly increased after processing
processing factors with different processed temperature
time
moistening time and rice wine volume all had effect on the content of quercetin. Conclusion: The content of quercetin was increased by processing with wine
there were different effect on the content of quercetin with different processing craft level.