Differences in Chemical Components of Codonopsis pilosula Processed by Different Methods and Their Impacts on Quality
Abstract
ride and the product quality of Codonopsis pilosula. Methods: Taking the Crude product as the control, Codonopsis pilosula was processed
by four methods including Bran-processing, Honey-frying, Rice-processing and Wine-processing. The quality change, water content, contents
of lobetyolin and polysaccharide in each processed product were determined. Results: The quality of all processed products was lower than
that before processing, and the water content decreased from 8.25% of the Crude product to 6.03%~7.56%. The lobetyolin content was in
the order of Wine-processed product?Rice-processed product?Bran-processed product?Honey-fried product?Crude product, with the
Wine-processed product having the highest content (13.37%). The polysaccharide content was in the order of Crude product?Wine-proc
essed product?Rice-processed product?Bran-processed product?Honey-fried product, with the Crude product having the highest content
(0.066%) and the Honey-fried product the lowest (0.028%). Conclusion: Wine-processing can significantly increase the lobetyolin content
and well retain polysaccharide, which is the optimal processing technology for balancing the two active components. Different processing
methods have significant effects on the chemical components of Codonopsis pilosula, and appropriate processed products should be selected
according to efficacy requirements in clinical application.
Keywords
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DOI: http://dx.doi.org/10.70711/pmr.v3i6.9143
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