›› 2018, Vol. 3 ›› Issue (6): 61-64.
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Abstract:
Objective: The paper is to investigate the changes of the contents of total amino acids, flavonoids and saponins before and after steaming in Trichosanthis Fructus. Methods: Respectively with L- arginine, quercetin and oleanolic acid as the reference substance, UV-VIS spectrophotometry was used to determine the contents in 568, 445, 551 nm wavelength of total amino acids, flavonoids and saponins in Trichosanthis Fructus and its steamed products. Results: Contents of total Amino Acid, Flavonoids and total saponin in Trichosanthis Fructus and its steamed products were 1.190%, 0.980%, 0.013%, 0.010%,24.260%, and 25.850%. There existed significant difference in Trichosanthis Fructus(P<0.01 or P<0.05). Conclusion: The contents of total amino acids, flavonoids and saponins in Trichosanthis Fructus has changed obviously after steaming.
Key words: Trichosanthis Fructus, steamed products of Trichosanthis Fructus, content change
CLC Number:
R284.2
Zou Chuncai, Zong Qianni, Zhang Wenzhi, Yan Haiyan*. A Comparison on the Content Determination of Total Amino Acids, Flavonoids and Saponins in Trichosanthis Fructus and Its Steamed Products[J]. , 2018, 3(6): 61-64.
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http://journal15.magtechjournal.com/Jwk_dlxyzk/EN/Y2018/V3/I6/61
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