Abstract
The quantities of active constituents in commercially available Sophora japonica L. (huai-hua) and its processed samples were analyzed using high performance liquid chromatography. Rutin, quercetin, sophoricoside, sophorabioside and genistein were found. Sophora flower buds (huai-mi) contained a great deal of rutin, while the immature fruits (huai-chiao) contained sophoricoside and sophorabioside. When Sophora flower bud was stir-fried for short periods using low heat, the extracted rate of rutin and quercetin increased slightly, decreasing with longer cooking periods at higher temperatures. When stir-fried with vinegar, it quickly blackened, but when cooked with honey, it changed very little. Immature Sophora fruit, however, exhibits less variation in its active constituents after processing. All huai-hua processed samples give forth a pronounced aroma and could be more easily extracted with water than that of the unprocessed herbs.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
