Study on the Effect of Different Processing Concoctions after Using Ultrasonic Extraction on the Total Flavonoid Composition of Eucommia Globuls
Objective:To compare the effects of raw Eucommia ulmoides Oliv.and different sweating products on total flavonoids in Eucommia ulmoides Oliv.by four different processing methods,and to provide the basis for processing Eucommia ulmoides Oliv.Methods:The raw Eucommia ulmoides Oliv.and different sweating products were processed by ginger,wine,salt and honey,and then the samples were prepared.Using rutin as the reference substance,the content of total flavonoids in different sweating products was determined by ultraviolet spectrophotometry at 510 nm.Results:The content of total flavonoids in Eucommia ulmoides Oliv.was affected by the raw Eucommia ulmoides Oliv.and different processing methods of different sweating products,and the content of total flavonoids in wine products of:sweating"(E5)was the highest after baking to semi-dry.Conclusion:If the pharmacological effects of total flavonoids of Eucommia ulmoides Oliv.are mainly used in clinical application,it is suggested that Eucommia ulmoides Oliv.should be baked until it is semi-dry and sweaty,and then processed with wine.
bark of eucommiageneral flavoneinduce perspirationprepare medical herbs by parchingultraviolet spectrophotometry
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