Abstract
The impact of key processing steps such as boiling, peeling, drying and storing on chemical compositions and morphologic features of the produced peony root was investigated in detail by applying 15 processing methods to fresh roots of Paeonia lactiflora and then monitoring contents of eight main components, as well as internal root color. The results showed that low temperature (4 °C) storage of fresh roots for approximately 1 month after harvest resulted in slightly increased and stable content of paeoniflorin, which might be due to suppression of enzymatic degradation. This storage also prevented roots from discoloring, facilitating production of favorable bright color roots. Boiling process triggered decomposition of polygalloylglucoses, thereby leading to a significant increase in contents of pentagalloylglucose and gallic acid. Peeling process resulted in a decrease of albiflorin and catechin contents. As a result, an optimized and practicable processing method ensuring high contents of the main active components in the produced root was developed.
Highlights
Peony root (Paeoniae Radix) is a frequently used herbal drug included in a number of popular formulas in traditional Chinese medicine (TCM) and Kampo medicine [1, 2], called “Shaoyao” in Chinese and “Shakuyaku” in Japanese
Changes in contents of the eight main constituents in the peony roots produced by different post-harvest processing methods
The harvested fresh roots of P. lactiflora were processed by 15 post-harvest processing methods, and the eight main constituents in the produced roots were quantitatively analyzed to figure out the influence of different processing ways on the chemical composition of peony root
Summary
Peony root (Paeoniae Radix) is a frequently used herbal drug included in a number of popular formulas in traditional Chinese medicine (TCM) and Kampo medicine [1, 2], called “Shaoyao” in Chinese and “Shakuyaku” in Japanese. Besides the common uses as an ingredient in TCM and Kampo formulas, peony root has been used in the form of a tincture for treating dyspepsia and menopause disorder in Europe and the United States, and it is a popular ingredient of functional foods, dietary supplements and cosmetic products. Monoterpenoids with “cage-like” pinane skeleton are characteristic constituents of peony root, among which paeoniflorin has been used as marker component for its quality control. WPR is prescribed as the boiled, peeled and dried root of Paeonia lactiflora Pallas;
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