Abstract
HPLC fingerprints of the raw and processed of S. scandens Buch. Ham were established by HPLC DAD. The HPLC fingerprints were analyzed by similarity analysis and cluster analysis. The contents of hyperoside, chlorogenic acid, total flavonoids and total alkaloid in the raw and processed of S. scandens Buch. Ham were also determined. The results showed that the fingerprints of 10 batches of raw and vinegar products were established with 12 and 8 common peaks respectively. The similarity results showed that the similarity of 10 batches of raw materials was 0.990~0.999, and that of the 10 batches of vinegar materials was 0.818~0.997. The 10 batches of raw and vinegar S. scandens Buch. Ham were clustered into 2 categories, respectively. Compared with the raw products, all the contents of hyperoside, chlorogenic acid, total flavonoids and total alkaloids in processed of S. scandens Buch. Ham were found decreased significantly.
Publication Date
2-28-2020
First Page
94
Last Page
99
DOI
10.13652/j.issn.1003-5788.2020.02.017
Recommended Citation
Yan, LI; Yan-fan, PAN; Tao, ZHANG; and Zhong-yao, HAN
(2020)
"Fingerprints and content changes of various constituents of the raw and processed Guizhou Senecio scandens Buch.Ham,"
Food and Machinery: Vol. 36:
Iss.
2, Article 17.
DOI: 10.13652/j.issn.1003-5788.2020.02.017
Available at:
https://www.ifoodmm.cn/journal/vol36/iss2/17
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