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[Influence of processing on quercetin content in flos Sophorae immaturus].

R Guo, Anwei Ding, Y Zhang, Cheng Zhu, Jian Li

Abstract

The HPLC method was applied to determine the quercetin content in Flos Sophorae Immaturus. The technology for processing Flos Sophorae Immaturus was selected based on orthogonal experiment design. The result has shown that the better technology is to bake Flos Sophorae Immaturus for 11 min at the temperature of 180 degrees C.

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Available abstract

Key concepts: Flos, Quercetin, Chemistry, Chromatography, Rutin, Biochemistry, Antioxidant