Study on the Changes of Aster Tataricus Main Chemical Compositions Before and After Honey-Roasting
- DOI
- 10.2991/emim-15.2015.113How to use a DOI?
- Keywords
- Aster tataricus Linn; Honey-roasted; Total triterpenoids; Total flavonoids
- Abstract
Objective: To study the changes of the traditional Chinese Medical Aster tataricus Linn's main chemical compositions before and after honey-roasted, and analyze the main chemical compositions of its two different processed products which includes crude or Honey-roasted. Methods: Using ultraviolet spectrophotometry to measure the content of total triterpenoids and total flavonoids in crude and honey-roasted Aster tataricus L.; The Thin Layer Chromatography (TLC) was employed to compare the changes of petroleum ether, acetic ether and n-butanol between the crude Aster tataricus and the one processed with honey. Results: The amount of flavonoids and total triterpenoids in Aster tataricus L after honey-roasted are significantly higher than those in the crude ones. The TLC showed that flavonoids ingredients significantly increased. Conclusion: The reason why honey-roasted Aster tataricus L. can enhance cough-expectoranting curative effect is due to its change of main effective component, including the increased dissolution of total flavonoids and total triterpenoids, and the synergy of refined honey.
- Copyright
- © 2015, the Authors. Published by Atlantis Press.
- Open Access
- This is an open access article distributed under the CC BY-NC license (http://creativecommons.org/licenses/by-nc/4.0/).
Cite this article
TY - CONF AU - Haijun Liu AU - Yaping Zhang AU - Kailin Guo AU - Keyue Liu PY - 2015/04 DA - 2015/04 TI - Study on the Changes of Aster Tataricus Main Chemical Compositions Before and After Honey-Roasting BT - Proceedings of the 2015 International Conference on Education, Management, Information and Medicine PB - Atlantis Press SP - 569 EP - 573 SN - 2352-5428 UR - https://doi.org/10.2991/emim-15.2015.113 DO - 10.2991/emim-15.2015.113 ID - Liu2015/04 ER -