Dynamic Changes of Flavonoids Contents in the Different Parts of Rhizome of Belamcanda chinensis During the Thermal Drying Process

Molecules

Yan Zhu¹  Bing-Qing Pu¹  Guo-Yong Xie¹  Mei Tian¹  Fang-Yun Xu¹ 

[1]Department of Resources Science of Traditional Chinese Medicines, State Key Laboratory of Natural Medicines, China Pharmaceutical University, Nanjing 210009, China

关键词: Belamcanda chinensis;    thermal drying process;    flavonoids;    quantitation;   

DOI  :  10.3390/molecules190710440

来源: mdpi

【 摘 要 】

The dried rhizome of Belamcanda. chinensis (L.) DC. is an important traditional Chinese medicine. Previous chemical and pharmacological investigations indicated that flavonoids may be responsible for the bioactivity of the herb. In this paper, the effects on the contents of twelve flavonoids in the three subunit parts of the rhizome of B. chinensis during the thermal drying process under treatment temperatures ranging from 40 °C to 120 °C at 10 °C intervals were investigated. The results showed that the content of most of the individual flavonoids except that of tectorigenin in the fresh eldest parts of the rhizome that originate directly from the seedling was higher than those of the other junior parts. The change trends of flavonoids contents were similar for three subunit parts of the rhizome during the drying process under the same treatment temperature. Most of the individual flavonoid contents in the rhizome increased in the early stages of the drying processes and decreased as the process was prolonged. The durations required to reaching the points of the maximal amounts of flavonoids revealed a significant negative correlation with the temperature. The variation of the content of mangiferin, iristectorigenin A, irigenin, irilone and dichotomitin was positively correlated with irisflorentin that is the chemical marker used for the quality control of this herb. Taking into account of the production effectiveness and flavonoid yields, the appropriate drying temperature for this herb was suggested to be 100 °C.

【 授权许可】

CC BY   
© 2014 by the authors; licensee MDPI, Basel, Switzerland.