OBJECTIVE To establish a method for the content determination of Esculentoside A in Radix Phytolaccae, and analyze the effect of different processing methods on Esculentoside A in Radix Phytolaccae. METHODS Radix Phytolaccae was processed respectively by frying with rice vinegar, steaming with vinegar, steaming, steaming with mung bean and steaming with high-pressure. The contents of Esculentoside A of different processed Radix Phytolaccae were determined by HPLC which was analyzed by the Sino-Chrom ODS-BP column. The mobile phase was 1‰ formic acid water -1‰formic acid acetonitrile (gradient elution), the detective wavelength 210 nm, the column temperature 30℃ and the flow rate 1.0mL· min-1 . RESULTS S The content of Esculentoside A increased after Radix Phytolaccae processed by frying with rice vinegar or steaming, while decreased after steaming with rice vinegar, 10-hour steaming, steaming with mung bean and steaming with high-pressure. CONCLUSION The established determination method for the content of Esculentoside A is handy and rapid, and its result is accurate. However, it needs further study for taking the content of Esculentoside A as the index to control the quality of Radix Phytolaccae Preparata is relatively single.
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万方数据
