The Relationship between Change of the Main Content of Flos Sophora and Heated Temperature
Zhao Yu-xin
Abstract
Zhao Yu-xin
Abstract
Objective:To analyze the relationship between the main content of Flos Sophora and heated temperature.Method: 14 portions of Flos Sophora were heated from 120 ℃ to 250 ℃ for 30 min,according to internal temperature was 10 ℃,separately.The content of rutin,quercetin in the heated samples were determined by HPLC.Result: The content of rutin and quercetin were not change singnicantly from 120 ℃ to 160 ℃.The content of rutin was reduced significantly from 170 ℃ to 190 ℃ and the content of quercetin was increased significantly.When heated over 200 ℃,the contents of the two compounds were all reduced.Conclusion: When the heated temperature between 170 ℃ to 190 ℃,the content of main compounds in Flos Sophora changed significantly.When heated over 200 ℃,the main compounds were all damaged.
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Objective:To analyze the relationship between the main content of Flos Sophora and heated temperature.Method: 14 portions of Flos Sophora were heated from 120 ℃ to 250 ℃ for 30 min,according to internal temperature was 10 ℃,separately.The content of rutin,quercetin in the heated samples were determined by HPLC.Result: The content of rutin and quercetin were not change singnicantly from 120 ℃ to 160 ℃.The content of rutin was reduced significantly from 170 ℃ to 190 ℃ and the content of quercetin was increased significantly.When heated over 200 ℃,the contents of the two compounds were all reduced.Conclusion: When the heated temperature between 170 ℃ to 190 ℃,the content of main compounds in Flos Sophora changed significantly.When heated over 200 ℃,the main compounds were all damaged.
Key concepts: Rutin, Flos, Sophora, Quercetin, Chemistry, Chromatography, Food science, Biochemistry