Qing-De Long;Zhang Xu;Yuan ChunJi

School of Pharmacology,Guiyang Medical College,Guiyang,Guizhou 550004,China;School of Pharmacology,Guiyang Medical College,Guiyang,Guizhou 550004,Chin

saxifraga stolonifera meerb.;vinegar;processing;100;heated;duratio

[Objective]To investigate the effects of different processing methods on the contents of active ingredients in Saxifraga stolonifera Meerb..[Method] Seven kinds of methods,such as wine processing,wine frying,vinegar processing,vinegar steaming,plain frying,honey processing and ginger processing were used to treat Saxifraga stolonifera Meerb.samples,with a control.The contents of active ingredients in Saxifraga stolonifera Meerb.were determined by HPLC.[Result] Compared to control,the content of bergenin in Saxifraga stolonifera Meerb.,which was treated by vinegar processing 1(30 g of vinegar and 100 g of Saxifraga stolonifera Meerb.were added,heated up to 80 ℃,and the processing duration was 15 min),was the highest;the content of protocatechuic acid in Saxifraga stolonifera Meerb.,which was treated by vinegar processing 2(40 g of vinegar and 100 g of Saxifraga stolonifera Meerb.were added,heated up to 100 ℃,and the processing duration was 30 min),was the highest;the content of quercetin in Saxifraga stolonifera Meerb.,which was treated by vinegar processing 3(20 g of vinegar and 100 g of Saxifraga stolonifera Meerb.were added,heated up to 80 ℃,and the processing duration was 15 min),was the highest.Considering different processing methods,the vinegar processing methods were better than other processing methods.The effect of vinegar processing method 1 was the best,and the best processing method was as follows:100 g of medicinal materials and 30 g rice vinegar were added,and heated up to 80 ℃ and the processing duration was 15 min.[Conclusion] This study can provide basis for the stabilization of processing technology of Saxifraga stolonifera Meerb..