2006•Journal of Tianjin University of Traditional Chinese MedicineRequires access
Efect of Different Processing on the Content of Tetrahydropalmatine in Rhizoma Corydalis
Sun Wei
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Abstract
[Objective] To explore the effect of different processing on the content of tetrahydropalmatine in Rhizoma Corydalis. [Methods] For the different processing products of Corydalis,HPLC method was used with chromatographic condition included: Thermo hypersil GOLD-C18 column,mobile phase of content determine is methanol-water(62∶38). The UV detector was set at 280 nm. [Results] The content of tetrahydropalmatine in the Rhizoma Corydlis roast with vinergar and rice wine is the hightest among all processed products,The recovery is 100.81% and RSD=2.76%,r=0.999 7. [Conclusion] The processing product with vinegar and rice wine can increase tetrahydropalmatine content of Rhizoma Corydalis.The boiling product with vinegar was a descent.