| Objective:Polysaccharides,flavonoids,chlorogenic acid,hyperoside,quercetin,kaempferol and isorhamnetin and other ingredients is mainly on the indicators to the Cuscuta chinensis different processed products,compare fried salt Baked,roasted by wine and manufacturingcake and other methods of the main component of preferred traditional processing methods.Establishment of Cuscuta chinensis and its processed products of characteristic peaks of fingerprint the Cuscuta chinensis different processed products of fingerprint comparison studies,quality assessment provides a scientific basis for the rational use of Cuscuta chinensis processed products.On the basis of the optimized processing method using UV detection,HPLC,and orthogonal experimental design,preferably the the Cuscuta chinensis best processing technology,experimental and reference for the Cuscuta chinensis Pieces quality standards and standardized production.Method:Determination of different processing methods treatment of Cuscuta chinensis polysaccharide in the content of flavonoids,by UV spectrophotometry and methodology inspection;Quantification in different processed products of Cuscuta chinensis performed by HPLC on Kromasil C18column(250mm×4.6 mm,5μm)using methanol 0.4%phosphoric acid as the mobile phase,with gradient elution,the flow rate 1 mL/min,column temperature of 30 ℃,and detected at 360nm.Establish the method for quantitative analysis of the Cuscuta chinensis different processed products of chlorogenic acid,hyperoside,quercetin,kaempferol and different mice,Li Su content by HPLC.To choose the best Cuscuta chinensis traditional processing methods,comprehensive analysis different processing methods of Cuscuta chinensis in five main active ingredient content influence by the use of the comprehensive evaluation index(?).Establish Cuscuta chinensis and its processed products of HPLC fingerprint,by high performance liquid chromatography.Using similarity analysis,establish common peak,area normalization method and the relative retention time of fingerprint for preliminary identification and its processed products for Cuscuta chinensis the quality evaluation and processing mechanism research provides the basis.To pick out the best Cuscuta chinensis processing process condition,use modern electric equipment,the heating temperature,heating time,accessories,dosage of infiltration time four factors to the Flavonoids,Hyperoside and Quercetin content is mainly inspects indicators,using the orthogonal experimental design,and carry on the analysis of variance.Through to the dodder and processed products of moisture,total ash,acid not soluble constituents were formulated and its processed products of preliminary Cuscuta chinensis quality standards.Result:The Cuscuta chinensis different processed products of polysaccharides,flavonoids,chlorogenic acid,hyperoside,quercetin,kaempferol and isorhamnetin content use the UV method and HPLC method were determined,Cuscuta chinensis salt products of each index component content thanhigh.The the Cuscuta chinensis different processed products of HPLC fingerprint peaks and relative peak area there are some differences in the processed products of fingerprint similarity is greater than 0.88,the initial can identify 20 common peaks.Orthogonal design L9(34),preferably out of the Cuscuta chinensis processing technology for the herbs to join the 20%rice wine(100kg Cuscuta chinensis add rice wine 2kg)Run through and placed in the constant temperature of 140 0 C electric oven baked 20min.Conclusion:This paper adhere to the traditional cooked up experience and modern science and technology,the establishment of the Cuscuta chinensis different processed products of HPLC fingerprint of the Cuscuta chinensis processing methods and its processes for the quantitative research,and provides a basis for the study of the Cuscuta chinensis cooked mechanism;accurate and reliable method used in the experimentand reproducible,and easy to control the quality,ease of standardization and normalization operations. |
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