| Structure Identification: |
| Chinese Journal of Experimental Traditional Medical Formulae, 2014 , 20 (12) :14-17. | | Dynamic Changes of Neonuezhenide,Oleoside-11-methyl Ester and Nuezhenidic Acid in Wine Steaming Process of Ligustri Lucidi Fructus[Reference: WebLink] | To analyze dynamic changes of three kinds of secoiridoid glycosides( neonuezhenide,oleoside-11-methyl ester and Nuezhenidic acid) in wine steaming process of Ligustri Lucidi Fructus.
METHODS AND RESULTS:
Contents of neonuezhenide, oleoside-11-methyl ester and Nuezhenidic acid in crude and processed products of Ligustri Lucidi Fructus were determined by HPLC under processing time span in 4,8,12,16,20,24 h,mobile phase was acetonitrile( A)-0. 1% formic acid( B) with gradient elution( 0-19 min,12%-25% A),detection wavelength was set at 235 nm. Linear range of neonuezhenide,oleoside-11-methyl ester,Nuezhenidic acid were 0. 034 5-3. 450,0. 005 86-0. 586,0. 028 6-2. 860 μg,average recoveries were 99. 49%,99. 02% and 97. 80%,respectively. After steamed with wine,contents of neonuezhenide and oleoside-11-methyl ester in Ligustri Lucidi Fructus decreased significantly,but the content of Nuezhenidic acid increased markedly; with extension of steaming time,contents of neonuezhenide and oleoside-11-methyl ester decreased gradually and the content of Nuezhenidic acid increased gradually up to a steady state in 24 h.
CONCLUSIONS:
After Ligustri Lucidi Fructus been steamed with wine,neonuezhenide and oleoside-11-methyl ester took qualitative changes while Nuezhenidic acid took quantitative changes,this study could provide experimental basis to explain processing mechanism and standardized management of Ligustri Lucidi Fructus. |
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