Effects of Different Processing Methods on the Content of Platycodon Platycodon D
The purpose of this study was to compare the effects of different processing methods on the content of platycodin D.The content of platycodin D in fresh Platycodon grandiflorum and Platycodon grandiflorum decoction pieces processed by different processing methods was determined by HPLC-ELSD.The results showed that after processing Platycodon grandiflorum decoction pieces with different process-ing methods,the content of platycodin D was ginger juice＞wine＞raw＞lily＞rice swill＞honey＞vinegar＞stir fry.After processing fresh Platycodon grandiflorum with different processing methods,the content of platycodin D was vinegar＞wine＞raw＞ginger juice＞honey＞stir-frying＞lily＞rice swill.Different processing methods have an effect on the content of platycodin D.In the processing process,different concentrations of excipients also have an effect on the content of platycodin D.
国家科技期刊平台
NSTL
万方数据
