Title: Comparison of Scutellariae Radix and processed products on six flavonoids′ contents
Abstract: Objective To investigate the contents of six flavonoids in sliced Scutellariae Radix before and after processing with wine and carbonizing,and study the processing mechanism.Methods The contents were determined by HPLC.The column was Hedera ODS-2,and the mobile phase was acetonitrile-0.1% formic acid solution.The detection wavelength was set at 275 nm,and the flow rate was 1.0 mL·min-1.The column temperature was controlled at 30 ℃,and the sample injection value was 5 μL.Results The contents of the six flavonoids including scutellarin,baicalin,wogonoside,baicalein,wogonin,oroxylin A had good linear relationship in the detection scope,and the average recoveries were between 97.8%-101.2% with RSD less than 3.0%.The contents of scutellarin,baicalin,wogonoside and oroxylin A from the wine processing samples were decreased,but baicalein and wogonin were increased.The contents of scutellarin,baicalin and wogonoside after carbonizing process were decreased significantly,however,baicalein,wogonin,oroxylin A were increased sharply.Conclusion This method is simple and reproducible,which can be used in the assay of six flavonoids in Scutellariae Radix accurately.This research provides analysis method for evaluating the change before and after processing,and lays the foundation for the further study on the qualitative change.
Publication Year: 2012
Publication Date: 2012-01-01
Language: en
Type: article
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Cited By Count: 4
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