Researches on relationships between main active ingredients and physical and chemical parameters of Dangguibuxue decoction
| Autor: | Ming Yang, Qin Zheng, Jia-Hua Ma, Mingling Zhang, Xia Li, Nan Li |
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| Rok vydání: | 2010 |
| Předmět: |
Active ingredient
Chromatography Aqueous solution Chemical Phenomena Coumaric Acids Decoction Conductivity Ferulic acid Surface tension chemistry.chemical_compound Astragaloside Complementary and alternative medicine chemistry Surface Tension Pharmacology (medical) General Pharmacology Toxicology and Pharmaceutics Dangguibuxue decoction Drugs Chinese Herbal |
| Zdroj: | China Journal of Chinese Materia Medica. 35 |
| ISSN: | 1001-5302 |
| DOI: | 10.4268/cjcmm20101508 |
| Popis: | OBJECTIVE To study relationships between the main active ingredients and physical and chemical parameters of dangguibuxue decoction, and to explore the feasibility of characterization the quality of decoction by physical and chemical parameters. METHOD Solutions of ferulic acid and astragaloside with different concentrations were prepared, of which physical and chemical parameters such as surface tension, pH value and conductivity, etc were determined at 25 degrees C. And polynomial regression analysis was used to analyze these data. RESULT With the increase of concentration of ferulic acid, pH value was decreased and conductivity was increased. And surface tension was decreased in the aqueous solution of astragaloside. In the combined solution of ferulic acid and astragaloside, ferulic acid was the main influencing pH value and conductivity, while astragaloside was the main factor influencing surface tension. CONCLUSION On one hand, astragaloside concentration has a significant correlation with surface tension, but almost no correlation with pH value and conductivity. On the other hand, ferulic acid concentration has a strong correlation with pH value and conductivity, but almost no correlation with surface tension. In addition, each parameter has strong anti-interference ability and almost didn't change with the addition of another material. These preliminary results suggested that such characteristic parameters could be used to characterize the decoction quality. |
| Databáze: | OpenAIRE |
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