[Dynamic change of flavonoids' content in various extent of cortex moutan carbonisatum].

OBJECTIVE: Study on the of content variety of flavonoids in the course of processing Cortex Moutan,and discuss the preparation mechanism of Cortex Moutan Carbonisatum (CMC). METHOD: HPLC method was developed for the determination of flavonoids in various extent of CMC, the sample was extracted by ultrasound 30 min twice along with ethanol 50 mL. Chromatographic conditions were as follows: wavelength 360 nm, gradient eluant of methanol--0.5% per hundred trifluoroacetic acid. RESULT: The content of the three flavonoids cuts down along with the processing time and the rising temperature. CONCLUSION: The impact of various extent of processing on flavonoids content of the CMC is very great. The overall trend is that high temperature and long time lead to the lower of the content of flavonoids. This provides a basis data for the further study on the hemostatic mechanism and quality control of CMC.