Effect of Different Processing Methods on the Content of Active Components of Campanμmoea javanica
Objective:To compare the effects of different processing methods of Campanμmoea javanica on the contents of main components of lobetyolin and total polysaccharide.Methods:HPLC was used to determine the contents of lobetyolin in Campanμmoea javanica processing products,using 0.1％phosphoric acid solution and acetonitrile as mobile phase,using gradient elution procedures,the detection wavelength was 268 nm.Ultraviolet-visible spectrophotometry was used to determine the content of total polysaccharide in different processing products of Campanμmoea javanica.The detection wavelength is 490 nm.Result:The lobetyolin contents of Campanμmoea javanica in raw,honey prepared,rice fried,bran fried,soil fried and steamed products were respectively(2.39±0.03),(1.92±0.05),(2.18±0.01),(2.15±0.03),(2.37±0.02),(2.17±0.03)mg/g.The total polysaccharide contents were respectively(296.51±0.94),(336.73±0.93),(283.04±0.64),(286.18±0.80),(205.17±0.66),(294.97±0.97)mg/g.Conclusion:After different processing methods,the effective components of Radix codonopsis were different,except for total polysaccharide of honey prepared products was higher than that of raw products,lobetyolin and total polysaccharide of other prepared products showed a decreasing trend to varying degrees.
万方数据
维普
