Study On Effection Of Different Processing Methods On The Stellera Chamaejasme Chemical Constituent

Tumor has become an important issue in the field of medicine,In the modern looking for natural antitumor drug,Traditional Chinese medicine treatment of stellera chamaejasme tumor has been widely recognized in the industry and confirmed.Modern research found that it has good antitumor activity,antiviral effect,Prompt its potentially important medicinal value.Early research has shown that wine is made from raw product of stellera chamaejasme had better antitumor activity.So In order to explore its mechanism,in this experiment,Initial study on effection of different processing methods on the Stellera chamaejasme chemical constituent. Objective:Study the effects of different processing methods on chemical constituents of Stellera chamaejasme Methods:The study uses the systematic preliminary tests including physical and chemical identification and thin layer chromatography(TLC) identification to detect the differences and similarities of chemical components of Stellera chamaejasme and processed products. Results:(1) Stellera chamaejasme and processed products all contain ingredients of carbohydrate、glycoside、phenols、tannin、organic acid、saponins、flavonoids、steroid、triterpenes and coumarin lactone,and may contain volatile oil and cerolein. In water extraction, there are differences on phenols、tannin and saponins.(2) In water extraction,the flavonoids of dairy products is low; in ethanol extraction,the flavonoids of Stellera chamaejasme and three processed products are essentially the same.(3) In water extraction,the coumarin lactone of processing with vinegar is high; in ethanol extraction, the coumarin lactone of dairy products is low.(4) In water extraction, the terpenoid of Stellera chamaejasme is high; in ethanol extraction, the terpenoid of Stellera chamaejasme and dairy products are low.Conclusions: Different processing methods all have an impact on the chemical constituents of Stellera chamaejasme.