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Published on: August 14, 2019
[Contents of general flavonoides in Epimedium acuminatum Franch. and its differently-processed products]
Objective:
Determining and comparing the contents of general flavonoides in four kinds of differently-processed products of Epimedium acuminatum.
Method:
Determining the contents by ultraviolet spectrophotometry.
Result:
The contents were found in the following seguence: unprocessed product, clearly-fried product, alcohol-broiled product, salt-broiled product, sheep-fat-broiled product. The average recovery rate was 96.01%, with a 0.74% RSD(n = 5).
Conclusion:
Heating causes the contents of general flavonoides in the processed products to decrease. These processed products are still often used in clinical treatment, for the reason that the adjuvant features certain coordinating and promoting functions. The study is to be pursued further.
