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Determination of pinoresinol diglucoside in processed Eucommia ulmoides and curde Eucommia ulmoides

Lisha Dong

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Abstract

OBJECTIVE To choosing pinoresinol diglucoside as quality control index,to screen and optimize the traditional stir-frying with salt-water processing techniqul of Eucommia ulmoides,and compared with crude Eucommia ulmoides.METHODS Orthogonal design was used as the method of optimizing processing and pinoresinol diglucoside was assayed by RP-HPLC.RESULTS The optimized processing was:salt dosage of 2.5%,temperature of 135℃,frying time of 30 min.Pinoresinol diglucoside of crude Eucommia ulmoides was twice of processed product.CONCLUSION Pinoresinol diglucoside of Eucommia ulmoides could decrease with increasing of temperature and time.

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OBJECTIVE To choosing pinoresinol diglucoside as quality control index,to screen and optimize the traditional stir-frying with salt-water processing techniqul of Eucommia ulmoides,and compared with crude Eucommia ulmoides.METHODS Orthogonal design was used as the method of optimizing processing and pinoresinol diglucoside was assayed by RP-HPLC.RESULTS The optimized processing was:salt dosage of 2.5%,temperature of 135℃,frying time of 30 min.Pinoresinol diglucoside of crude Eucommia ulmoides was twice of processed product.CONCLUSION Pinoresinol diglucoside of Eucommia ulmoides could decrease with increasing of temperature and time.

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Available abstract

OBJECTIVE To choosing pinoresinol diglucoside as quality control index,to screen and optimize the traditional stir-frying with salt-water processing techniqul of Eucommia ulmoides,and compared with crude Eucommia ulmoides.METHODS Orthogonal design was used as the method of optimizing processing and pinoresinol diglucoside was assayed by RP-HPLC.RESULTS The optimized processing was:salt dosage of 2.5%,temperature of 135℃,frying time of 30 min.Pinoresinol diglucoside of crude Eucommia ulmoides was twice of processed product.CONCLUSION Pinoresinol diglucoside of Eucommia ulmoides could decrease with increasing of temperature and time.

Key concepts: Eucommia ulmoides, Pinoresinol, Chemistry, Lignan, Food science, Chromatography, Organic chemistry, Medicine

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Determination of pinoresinol diglucoside in processed Eucommia ulmoides and curde Eucommia ulmoides — Research Paper | ScholarLens