[Effect of honey-toasting on the constituents and contents of aristolochic acid analogues in aristolochiae fructus].

@article{Li2013EffectOH,
  title={[Effect of honey-toasting on the constituents and contents of aristolochic acid analogues in aristolochiae fructus].},
  author={Zheng-Hong Li and Biao Yang and Wu-liang Yang and Hai-Fang Chen and Ming Yang and Jin-Bin Yuan and Zhi-hong Yan and Xiao-Quan Luo},
  journal={Zhong yao cai = Zhongyaocai = Journal of Chinese medicinal materials},
  year={2013},
  volume={36 4},
  pages={538-41}
}
OBJECTIVE To evaluate the degree of de-toxification of Aristolochiae Fructus by honey-toasting technology from chemical viewpoint. METHODS The contents of aristolochic acid analogues (AAs) in Aristolochiae Fructus and its honey-toasted product were determined by HPLC, and the degree of de-toxification was evaluated comprehensively. RESULTS After honey-toasted, the contents of AAs decreased to varying degrees, and some new compounds were found. CONCLUSION The constituents and contents of… CONTINUE READING