Study On Chemical Constituents Of Processed Radix Astragali And Combination Of Radix Astragali And Radix Angelicae Sinensis

Study on the components and elements of processed Radix Astragali and Dangguibuxuedecoction by using the methods of ESI-MS, HPLC and HPLC-ESI-MSⁿ.Analysis of the isoflavonoids components from Radix Astragali by HPLC-ESI-MSⁿ andfive of them has been identified: Formononetin, Calycosin, Ononin,Calycosin-7-O-β-D-glucopyranoside, Calycosin-7-O-β-D-glucopyranoside-6″-O-malonate.Using L₉(3⁴) orthogonal design, detecting the quantity of Astragalosideâ…£, we optimizethe technic of processing Radix Astragali: A₂B₃C₂D₂, drug:honey(100:25), honey:water(1:2),firing temperature was 90℃, firing time was 3h. Measuring the component of processed andunprocessed Radix Astragali, the results show that there was no new compound appearedafter processing and the quantity of Isoflavonoids decreased.Detecting the components of Dangguibuxue decoction that matched Radix Astragali andRadix Angelicae Sinensis with different proportion, the results show that the quantity ofFerulic acid increased with the raise of Radix Angelicae in the match; the quantity ofAstragalosideâ…£increased with the raise of Radix Angelicae Sinensis in the match, so theextract of Astragalosideâ…£and Ferulic acid will increase because of the combination; thequantity of Calycosin-7-O-β-D-gluc-opyranoside and Calycosin-7-O-β-D-glucopyranoside-6″-O-malonate decreased with the raise of Radix Angelicae Sinensis in the match and thequantity of Formononetin, Calycosin and Ononin show the opposite result, so the Ferulic acidcould hydrolyze the isoflavonoid-glycoside to isoflavonoid.