[Influence of process methods on contents of chemical component Radix Polygoni Multiflori]

Different methods of processing Radix Polygoni Multiflori and the change of chemical components including emodin, physcion, 2,3,5,4'-stilbene glucoside, and tannin were investigated. The dried roots of polygoni were processed in different ways, such as, steamed with black bean sauce, steamed with water, stewed with black bean sauce, and stewed with black bean sauce at high pressure, for h and 36 h, respectively. The process stewing with black bean sauce was also investigated for 12, 24, 36 h, and 48 h, respectively. The results indicated that 2,3,5,4'-stilbene glucoside and total free anthraquinones varied in different processes. In the process of black bean sauce stewing, the content of 2,3,5,4'-stilbene glucoside decreased with processing time, reached 17% of original at 48 h. The content of tannin and combined and free anthraquinones also decreased with processing time. It was concluded, therefore, that the processing of Radix Polygoni Multiflori should be standardized to avoid significant variation of chemical contents.