Analysis on changes of chemical compounds in different processed products of Euodiae Fructus

Abstract

To study the relationship among processing methods and chemical compounds. HPLC was used to compare the difference between pre and post processing. The main peaks in chromatogram were identified and divided into groups of chemical compounds. The contents of identified compounds and groups of chemical compounds were also analyzed. The chromatographic peaks were divided into three groups of chemical compounds that were flavonoid glocosides, uinazoline alkaloids and bitter principle, indoloquinazoline alkaloids. The contents of flavonoid glocosides were reduced in each processed product, and that in hot-water processing product were the least. The contents of all three groups of chemical compounds were decreased in Coptidis Rhizoma processing products. The dissolving release of quinolones alkaloids were increased in wine, salt, Glycyrrhizae Radix et Rhizoma and ginger processing products. Different processing methods caused different changes of chemical compounds.