The effect of processing methods on the content of toddaline in Toddalia asiatica Lam / 国际药学研究杂志

ABSTRACT

Objective:To explore the effect of processing methods on the content of toddaline in Toddalia asiati- ca Lam., so as to provide reference for the development and clinical application of T. asiatica in the future. Methods: The root of T. asiatica was processed by the processing methods of water-washing, water-boiling, water-steaming, winesteaming and stir-frying with wine. The content of toddaline in the processed products of T. asiatica was determined by high performance liquid chromatography(HPLC). Further, the orthogonal test design methodology was used for the stirfrying with wine process to investigate the effect of frying fire power, time and solid-liquid ratio(the ratio of raw material to yellow rice wine)on the toddaline content in T. asiatica. Results: The processing of the T. asiatica roots by the pro- cessing methods of water-washing, water-boiling, water-steaming and stir-frying with wine could all reduce the toddaline content in T. asiatica roots and the reducing effect was especially significant in the stir-frying with wine process. In con- trast, the steaming with wine(the wine-steaming)could increase the toddaline content in T. asiatica. The results of the orthogonal test for the stir-frying with wine process showed that the processing time most greatly influenced the toddaline content, the influence on the content came next from the solid-liquid ratio, and the influence from the frying fire power was lowest. The toddaline content in T. asiatica roots was increased by processing with Wen Huo (the weak frying fire power), with processing time 10 min and solid-liquid ratio 11. In contrast, the toddaline content was most significantly reduced when the roots were processed with Zhong Huo(the medium frying fire power), with processing time 30 min and solid-liquid ratio 11. Conclusion: The effect of different processing methods on the content of toddaline in T. asiatica was differed in the tested five processing methods. For the stir-frying with wine process, the change of processing parame- ters also caused the different effect on the toddaline content in in T. asiatica.