Study On The Processing Technology And Quality Standard Of Cuscuta Chinensis Cake

Objectives: Through a series of research and discussion about the processingevolution, syudy of the quality of medicinal materials and research of the cake makingprocess, to determine the optimal processing technology of Cuscuta chinensis cakemaking, and to establish the quality evaluation system and differential basis ofCuscuta chinensis cake, providing scientific basis for more reasonable use of Cuscutachinensis.Method:The type and content of chemical composition in Cuscuta chinensis cakeafter cake making process were compared by TLC. By colorimetric method,thecontent of total flavonoids of Cuscuta chinensis cake in different caka making processwere determinated. The content of its main components-hyperin-were determinatedby HPLC.Results:1.The TLC results show that the main components of Cuscuta chinensiswere not chang after cake making process, the chemical composition of samples ofdifferent producing area were different.2.The best cake making process of Cuscutachinensis is boiling method for cake and in which the content of total flavonoids is thehighest.3The highest hyperin content of the flavonoids copounds in dodder weredeterminated by using HPLC, which can be used as evaluation standard as the basis ofinner quality.Conclusion:Through the comprehensive analysis of the evolution of theprocessing of semen cuscutae,quality research and cake making process to determinethe dodder optimum cake process and to establish the quality standard of Cuscutachinensis cake,providing basis for quality evaluation and differentiation of the dodder.