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[Determination of obacunone and obaculactone in different processing products of Phellodendri amurensis cortex]
1Shandong University of TCM, Jinan 250355, China. zhangchaotcm@126.com
Objective:
To study the impact of different processing methods on the content of limonin compounds in Phellodendri Amurensis Cortex.
Methods:
Used RP-HPLC method to determine the content of obacunone and obaculactone in different processing products of Phellodendri Amurensis Cortex. The chromatographic separation was carried out on Kromasil C18 (250 mm x 4.6 mm,5 micro m), with mobile phase of acetonitrile and water (50: 50) at a flow rate of 1.0 mL/min. The column temperature was 25 degrees C and the detection wavelength was 205 nm.
Results:
The content of obacunone and obaculactone had significant differences in different processing products. The sequence of the content changes of obacunone was as follows: raw products > fried carbon products > wine fried products salt fried products. The content of obaculactone was fried carbon products approximately wine fried products approximately salt fried products > raw products.
Conclusion:
The loss of obacunone in fried carbon products is much more than that of wine fried products or salt fried products. The content of obaculactone have similar degree of increase, increasing rate is 18.15%, 15.62% and 15.84%, respectively.
