Study on the Changes of Aster Tataricus Main Chemical Compositions Before and After Honey-Roasting

被引：0

作者：

Liu Haijun ^{[1
]}

Zhang Yaping ^{[1
]}

Guo Kailin ^{[1
]}

Liu Keyue ^{[1
]}

机构：

[1] Jiujiang Univ, Jiujiang, Jiangxi, Peoples R China

来源：

PROCEEDINGS OF THE 2015 INTERNATIONAL CONFERENCE ON EDUCATION, MANAGEMENT, INFORMATION AND MEDICINE (EMIM 2015) | 2015年 / 8卷

关键词：

Aster tataricus Linn; Honey-roasted; Total triterpenoids; Total flavonoids;

D O I：

暂无

中图分类号：

F [经济];

学科分类号：

02 ;

摘要：

Objective: To study the changes of the traditional Chinese medicine Aster tataricus Linn's main chemical compositions before and after honey-roasted, and analyze the main chemical compositions of its two different processed products which includes crude or Honey-roasted. Methods: Using ultraviolet spectrophotometry to measure the content of total triterpenoids and total flavonoids in crude and honey-roasted Aster tataricus L.; The Thin Layer Chromatography (TLC) was employed to compare the changes of petroleum ether, acetic ether and n-butanol between the crude Aster tataricus and the one processed with honey. Results: The amount of flavonoids and total triterpenoids in Aster tataricus L after honey-roasted are significantly higher than those in the crude ones. The TLC showed that flavonoids ingredients significantly increased. Conclusion: The reason why honey-roasted Aster tataricus L. can enhance cough-expectoranting curative effect is due to its change of main effective component, including the increased dissolution of total flavonoids and total triterpenoids, and the synergy of refined honey.

引用

页码：569 / 573

页数：5

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