Preliminary Study on Release Rate of Paeoniflorin in Paeonia lactiflora Processed Products by Water Extraction

Objective:To investigate release discipline of paeoniflorin in different processed Paeonia lactiflora in boiling process.Method: P.lactiflora processed products were boiled alone.HPLC was used to determine the content of paeoniflorin in boiling liquid and decoction pieces.Result: The content of paeoniflorin in P.lactiflora decreased after processed.P.lactiflora carbon and baked P.lactiflora decreased the lowest,release speed in baked P.lactiflora was the highest during 30 min.The content of paeoniflorin in P.lactiflora and baked P.lactiflora was the highest after boiled.Conclusion: Processing made paeoniflorin declined in all processed products,declined most significant were P.lactiflora and baked P.lactiflora;but it could increase release speed,especial in baked P.lactiflora.