Effect of Different Processing Methods on Esculentoside A in Radix Phytolaccae

OBJECTIVE To establish a method for the content determination of Esculentoside A in Radix Phytolaccae,and analyze the effect of different processing methods on Esculentoside A in Radix Phytolaccae.METHODS Radix Phytolaccae was processed respectively by frying with rice vinegar,steaming with vinegar,steaming,steaming with mung bean and steaming with high-pressure.The contents of Esculentoside A of different processed Radix Phytolaccae were determined by HPLC which was analyzed by the Sino-Chrom ODS-BP column.The mobile phase was 1‰ formic acid water-1‰formic acid acetonitrile(gradient elution),the detective wavelength 210 nm,the column temperature 30℃ and the flow rate 1.0mL·min-1.RESULTS S The content of Esculentoside A increased after Radix Phytolaccae processed by frying with rice vinegar or steaming,while decreased after steaming with rice vinegar,10-hour steaming,steaming with mung bean and steaming with high-pressure.CONCLUSION The established determination method for the content of Esculentoside A is handy and rapid,and its result is accurate.However,it needs further study for taking the content of Esculentoside A as the index to control the quality of Radix Phytolaccae Preparata is relatively single.