Effects of different processing methods on the contents of nystose and rubiadin-1-methyl ether in Morinda officinalis How
Objective To excavate the classic processing methods in ancient books and investigate the changes in the contents of nystose and rubiadin-1-methyl ether in Morinda officinalis affected by different processing methods.Methods High-performance liquid chromatography-evaporative light scattering detector(HPLC-ELSD)and high-performance liquid chromatography-diode array detection(HPLC-DAD)were used to determine the changes in nystose and rubiadin-1-methyl ether content of M.officinalis with five different processing methods.Results The contents of nystose and rubiadin-1-methyl ether in M.officinalis of different processing methods were significantly different.The specific order was as follows:nystose,rice-fried M.officinalis>steamed M officinalis>glycyrrhiza-processed M.officinalis>salt-processed M.officinalis>M.officinalis made with ancient method,rubiadin-1-methyl ether,salt-processed M.officinalis>glycyrrhiza-processed M.officinalis>steamed M.officinalis>rice-fried M.officinalis>M.officinalis made with ancient methods.Conclusion Different processing methods have a significant impact on the content of nystose and rubiadin-1-methyl ether in M.officinalis.Among them,the content of nystose in rice-fried M.officinalis is higher,the content of rubiadin-1-methyl ether in M.officinalis made with salt is higher.
万方数据
维普
