Study on the effect of processing methods on the total polyphenol, 2,3,5,4’-tetrahydroxystilben-2-O-β-D-glucoside, and physcion contents in Fallopia multiflora Thunb. Haraldson root

Abstract This study investigated the changes in the ingredients in Fallopia multiflora Thunb. Haraldson (FMT) root after processing it with different methods such as soaking, stewing, and steaming or combined methods. The total polyphenol, 2,3,5,4′-tetrahydroxystilben-2-O-β-D-glucoside (THSG), and physcion contents in FMT products after processing were determined using high-performance liquid chromatography (HPLC) and ultraviolet-visible (UV-VIS) methods. The results demonstrated that the processing method and time significantly affected the contents of polyphenol, THSG, and physcion. The physcion and total polyphenol content increased or decreased during processing depending upon the processing time, while the THSG content gradually decreased with an increase in the processing time. The content of physcion (a substance that can cause liver toxicity) was analysed, and the suitable conditions for processing of the FMT products were determined as initial soaking in rice swill for 24 h and subsequent stewing with black beans and water for 12 h.

摘要 本研究考察了何首乌（Fallopia multiflora Thunb. Haraldson，FMT）根部经浸泡、炖煮、蒸制或复合炮制方式处理后的成分变化。采用高效液相色谱法（high-performance liquid chromatography，HPLC）与紫外-可见分光光度法（ultraviolet-visible，UV-VIS），测定了炮制后FMT样品中总多酚、2,3,5,4′-四羟基二苯乙烯-2-O-β-D-葡萄糖苷（2,3,5,4′-tetrahydroxystilben-2-O-β-D-glucoside，THSG）以及大黄素（physcion）的含量。结果表明，炮制方法与炮制时长对总多酚、THSG及大黄素的含量均存在显著影响。炮制过程中，大黄素与总多酚的含量随炮制时长呈现升高或降低的动态变化，而THSG含量则随炮制时长增加逐渐下降。本研究同时分析了具有肝毒性的大黄素含量，并确定FMT的适宜炮制条件为：先用米泔水浸泡24小时，随后加入黑豆与水煎煮12小时。