[A comparative study on chemical constituents in different processed products of Dioscorea opposita]

The quantitative comparisons of Water-soluble extract, alcohol-soluble extract and allantoin in crude and three processed products of Dioscorea opposita is carried out by the method recorded in Pharmacopoeia and TLCS respectively. As a result, the changes of water-soluble extract and alcohol-soluble extract during the four samples are similar. It is the hightest in the processed product stir-fried with soil and lowest in the crude. But for allantoin, it is the highest in the processed product stir-fried with wheat bran and lowest in that stir-fried with no material. It is suggested that the contents between water-soluble extract, alcohol-soluble extract and allantoin are not interrelated. It shall be considered to increase the content of allantoin as a quality control index to control the quality of the processed products.