Comparing the changes in the composition of Strychni Semen boiled with mung beans at different concoction times through HPLC profiling and the content determination of the indicator components
Objective:To compare the changes in chemical composition of mung bean boiled Strychni Semen at different concoction times,and to provide a basis for the selection of the concoction process for mung bean boiled Strychni Semen.Methods:HPLC was used to establish the characteristic profiles of mung bean boiled with Strychni Semen,and the similarity of the fingerprint profiles of mung bean boiled with Strychni Semen at different concoction times was compared in the'Chromatographic Fingerprint Evaluation System for Traditional Chinese Medicine'(2012 version);HPLC was used to determine the content of strychnine,strychnine,mujinin and isomujinin in mung bean boiled with Strychni Semen at different concoction times.Results:A characteristic profile of Strychni Semen cooked in mung beans was established.Twelve characteristic peaks were identified using strychnine as the reference peak,and chlorogenic acid,strychnine,strychnine,mujinin and isomujinin were identified;mujinin and isomujinin were detected in strychnine after 5 h of cooking in mung beans.The mung beans boiled for 10 h contained 0.80％strychnine and 0.35％strychnine,which was close to the Pharmacopoeia of the People's Republic of China standard for Strychni Semen powder.Conclusion:Mung beans boiled with Strychni Semen marked with the ingredients strychnine,strychnine,mujinin and isomujinin.The choice of cooking time should be limited to about 10 h when the mung bean cooking process with Strychni Semen is preferred.
Strychni Semen boiled with mung beansCharacteristic mappingContent determinationTraditional Chinese medicine processingTechnology
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