Effect of Different Aging Methods on the Content of Phenolic Acids and Flavonoids in Wan Artemisiae argyi
Using new chlorogenic acid,chlorogenic acid,cryptochlorogenic acid,caffeic acid,isochlorogenic acid B,isochlorogenic acid A and isochlorogenic acid C in phenolic acids,as well as flavonoids such as brown cyanidin and isoxanthin,as indicators,the changes in the content of phenolic acids and flavonoids during the natural and accelerated aging processes of Wan Artemisiae argyi were studied using high performance liquid chromatography(HPLC).The results showed that during the accelerated aging process,the content of most phenolic acids were increased and the flavonoid isoxanthin significantly increased,while the flavonoid brown cyanidin gradually decreased.During the natural aging process,the content of flavonoids such as brown cyanidin and isoxanthin were gradually increased,while phenolic acids varied with in-creasing aging time.The research results had certain reference significance for the development of Wan Artemisiae argyi health products.
Wan Artemisiae argyiAging methodPhenolic acidsFlavonoidsContent
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