X R Xi1, S X Li. 1. Department of Pharmacy, Guiyang Colllege of TCM, Guizhou Guiyang 550002, China.
Abstract
OBJECTIVE: To explore the relationship between processing of the pollen of Typha angustifolia (TA) and the fluctuation of contents of its effective components--flavonoids and polysaccharides. METHOD: The contents of flavonoids and polysaccharides in TA and in the different processed products of TA were determined by spectrophotometry. RESULTS: The contents of flavonoids in TA changed as follows: unprocessed TA(1) > TA stir fried with yellow wine(2) > TA stir fried with vinegar(3) > TA dried at 140 degrees C (4) > parched TA(5) > TA dried at 180 degrees C (6) > scorched TA(7) > TA dried at 220 degrees C (8) > charcoal TA(9). The statistic analysis showed that the flavonoid contents in raw TA were significantly different from those in the different processed products (P < 0.01) of TA except 2. The polysaccharide contents increased in 4, 5, 6 and 7 significantly (P < 0.01 or P < 0.05), while decreased in 9 significantly (P < 0.01). As compared with the polysaccharide contents in 1, no significant changes occurred in those in 2 and 8. CONCLUSION: Processing temperature, yellow wine and vinegar could stimulate the content change of chemical constituents in TA, influencing flavonoids and polysaccharides in different degrees.
OBJECTIVE: To explore the relationship between processing of the pollen of Typha angustifolia (TA) and the fluctuation of contents of its effective components--flavonoids and polysaccharides. METHOD: The contents of flavonoids and polysaccharides in TA and in the different processed products of TA were determined by spectrophotometry. RESULTS: The contents of flavonoids in TA changed as follows: unprocessed TA(1) > TA stir fried with yellow wine(2) > TA stir fried with vinegar(3) > TA dried at 140 degrees C (4) > parched TA(5) > TA dried at 180 degrees C (6) > scorched TA(7) > TA dried at 220 degrees C (8) > charcoal TA(9). The statistic analysis showed that the flavonoid contents in raw TA were significantly different from those in the different processed products (P < 0.01) of TA except 2. The polysaccharide contents increased in 4, 5, 6 and 7 significantly (P < 0.01 or P < 0.05), while decreased in 9 significantly (P < 0.01). As compared with the polysaccharide contents in 1, no significant changes occurred in those in 2 and 8. CONCLUSION: Processing temperature, yellow wine and vinegar could stimulate the content change of chemical constituents in TA, influencing flavonoids and polysaccharides in different degrees.