| This study investigated the feasibility of medicinal and edible development of Paeonia lactiflora from the perspective of comprehensive utilization of resources. We made researches on storage methods and extraction processing technology of Paeonia lactiflora to provide the basis for producing Paeonia lactiflora extraction added to food. The main results are as follows.1. Methodology research of detection of paeoniflorin by HPLC. Under different working conditions, test results showed that samples of the following chromatographic conditions can be separated well. The best working conditions were:Shimadzu VP-ODS-C18 and guard column installed pre-column C18, methanol-water (25:75) and 1.0ml/min velocity as mobile phase, the detection wavelength should be 230nm and 20℃must be the proper column temperature. Reduce the concentration of methanol mobile phase, so that paeoniflorin peak time arrives in 25 to 30 minutes with the proper temperature.In the above-mentioned chromatographic conditions, paeoniflorin has good stability and reproducibility, and these conditions are suitable for high-volume testing.2. In this research we make a study of storage time on quality of Paeonia lactiflora. Place the tested material fresh Paeonia lactiflora a few days to study the storage time on the dry rate and the content of paeoniflorin. The results show that the storage time has a great influence on the folding dry rate and the content of paeoniflorin. The content of paeoniflorin reaches the highest within 24-48 hours and since then shows a downward trend, but the decline in speed and storage time is not linear.3. To study the main influencing factor in paeoniflorin extraction process from the root of Paeonia lactiflora and provide technology reference to Chinese traditional medicine industry, we did the research about the extraction process using ethanol as the solvent with ultrasonic wave treatment by the orthogonal design. The results showed that the optimum extraction condition was with 35 mL of 15% ethanol, extracting time 30 min. Aand we can make a conclusion from the research that the contents of paeoniflorin were obvious different in the root of Paeonia lactiflora treated by three kinds of process, and the content of Paeoniflorin in fresh sample was about as twice as that of dried after boiling.4. Paeoniflorin release process of different processed products in the boiling water were investigated. Heating condition were fixed. HPLC method was used to determine the content of paeoniflorin on LichrospherC 18 (250mm×4.6mm,5μm),with mobile phase of methanol-water(30: 70) Result shows after its processing, paeoniflorin in different herbs declined, process with wine and charcoal grilled declined more, as boiling time increases. Paeoniflor in fried paenoy is higher than other processed products. |
