Influencing Factors of Coumarin Content in Peucedani Radix during Production and Processing
Objective:To investigate the effects of cultivation methods,producing areas,processing methods,and root bifurcation on the content of coumarins in Peucedani Radix.Methods:The content of peucedanocoumarin Ⅱ(PⅡ),praeruptorin A(PA),praeruptorin B(PB),and praeruptorin E(PE)and the total content(TC)of the 4 coumarins in Peucedani Radix produced with different growth patterns(field planting,mountain planting,and mountain wild growth),different producing areas,different processing methods(intact roots,thin pieces,dried at different temperatures),and different root bifurcation traits(bifurcated or non-bifurcated roots)were determined by ultra-high performance liquid chromatography.The gradient elution was carried out in ACQUITY UPLC® BEH C18 column(100 mm×2.1 mm,1.7 μm)with mobile phase A of methanol-tetrahydrofuran(60:40)and mobile phase B of ultra-pure water in the procedure of 0-25 min,40%-65%A.The detection wavelength,column temperature,flow rate,and injection volume were 321 nm,30℃,0.25 mL·min-1,and 2 μL,respectively.Results:TC followed the trend of mountain wild growth>mountain planting>field planting.The content of coumarins in Peucedani Radix had significant differences among different producing areas and different processing methods.The content of PA in bifurcated roots was significantly lower than that in non-bifurcated roots.Conclusion:In the production and processing of Peucedani Radix,mountain planting,non-bifurcation of roots,and drying intact roots below 50℃ could significantly increase the content of coumarins in Peucedani Radix.
Peucedani Radixproduction and processingcoumarininfluencing factor
万方数据
维普
