Study on the Changes of Aster Tataricus Main Chemical Compositions Before and After Honey-Roasting

Abstract

Abstract. Objective: To study the changes of the traditional Chinese medicine 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.

Differences of Chemical Constituents and Pharmacological Activities of Traditional Herbs Before and After Honey-Frying

“…Other compounds with negligible changes in content included scopoletin, quercetin, luteolin, and isorhamnetin. 46 For the total content, a report by Liu et al 47 showed that the honey-roasted Zi Wan had a higher content of total flavonoids and total triterpenoids than the sliced Zi Wan.…”

“…Terpenoids, flavonoids, peptides, coumarins, anthraquinones, and organic acids 44 -Increase: Content of total flavonoid and triterpenoid (protocatechuic acid, isoquercitrin, and kaempferol-7-O-β-D-glucopyranoside) 47 -Increase: Anti-inflammatory effect 48 -Decrease: Content of phenolic aicds (chlorogenic acid, caffeic acid, 7-hydroxycoumarin, ferulic acid, kaempferol, shionon, and epifriedelinol) 46 -Decrease: bioavailability 49 -There was a difference in chemical composition of 22 nonvolatile compounds and 12 volatile compounds 45 NY: Not yet.…”