Influence of Vinegar and Wine Processing on the Alkaloid Content and Composition of the Traditional Chinese Medicine Corydalis Rhizoma (Yanhusuo)
Corydalis Rhizoma is the dried tuber of Corydalis yanhusuo W.T. Wang which is used in traditional Chinese medicine for pain relief and blood activation. Before being used in the clinics, C. yanhusuo is traditionally processed through dry-frying or frying with vinegar, wine or salt. In this study, el...
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MDPI AG
2014-08-01
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| Series: | Molecules |
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| Online Access: | http://www.mdpi.com/1420-3049/19/8/11487 |
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| author | Hongwei Wu Katharina Waldbauer Liying Tang Lianwu Xie Ruxandra McKinnon Martin Zehl Hongjun Yang Haiyu Xu Brigitte Kopp |
| author_facet | Hongwei Wu Katharina Waldbauer Liying Tang Lianwu Xie Ruxandra McKinnon Martin Zehl Hongjun Yang Haiyu Xu Brigitte Kopp |
| author_sort | Hongwei Wu |
| collection | DOAJ |
| description | Corydalis Rhizoma is the dried tuber of Corydalis yanhusuo W.T. Wang which is used in traditional Chinese medicine for pain relief and blood activation. Before being used in the clinics, C. yanhusuo is traditionally processed through dry-frying or frying with vinegar, wine or salt. In this study, eleven alkaloids from Corydalis Rhizoma, namely protopine (1), α-allocryptopine (2), tetrahydrocolumbamine (3), coptisine (4), palmatine (5), berberine (6), dehydrocorydaline (7), d,l-tetrahydropalmatine (8), tetrahydroberberine (9), corydaline (10) and tetrahydrocoptisine (11) were simultaneously quantified using a newly developed high performance liquid chromatography-diode array detector (HPLC-DAD) method. The influence of vinegar and wine processing on the content of the main alkaloids of Corydalis Rhizoma was investigated. For this purpose, two common formulations with clinical application, namely the water decoction of Corydalis Rhizoma and its formula Jin Ling Zi San (combination of Corydalis Rhizoma and Toosendan Fructus) were studied. In the two water decoctions, wine and vinegar processing increased the amount of tertiary alkaloids. The differences were more pronounced for Jin Ling Zi San, in which case the content of all tertiary alkaloids (compounds 1, 2, 3, 8, 9, 10, 11) was increased by wine processing. |
| first_indexed | 2024-12-13T09:57:33Z |
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| last_indexed | 2024-12-13T09:57:33Z |
| publishDate | 2014-08-01 |
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| series | Molecules |
| spelling | doaj.art-0a885610f6314da3abbdffb15822b6e52022-12-21T23:51:45ZengMDPI AGMolecules1420-30492014-08-01198114871150410.3390/molecules190811487molecules190811487Influence of Vinegar and Wine Processing on the Alkaloid Content and Composition of the Traditional Chinese Medicine Corydalis Rhizoma (Yanhusuo)Hongwei Wu0Katharina Waldbauer1Liying Tang2Lianwu Xie3Ruxandra McKinnon4Martin Zehl5Hongjun Yang6Haiyu Xu7Brigitte Kopp8Institute of Chinese Materia Medica, China Academy of Chinese Medical Sciences, Dong Nei Nan Xiao Jie 16, Beijing 100700, ChinaDepartment of Pharmacognosy, University of Vienna, Althanstrasse 14, Vienna A-1090, AustriaInstitute of Chinese Materia Medica, China Academy of Chinese Medical Sciences, Dong Nei Nan Xiao Jie 16, Beijing 100700, ChinaCollege of Sciences, Central South University of Forestry and Technology, 498 South Shaoshan Road, Changsha 410004, ChinaDepartment of Pharmacognosy, University of Vienna, Althanstrasse 14, Vienna A-1090, AustriaDepartment of Pharmacognosy, University of Vienna, Althanstrasse 14, Vienna A-1090, AustriaInstitute of Chinese Materia Medica, China Academy of Chinese Medical Sciences, Dong Nei Nan Xiao Jie 16, Beijing 100700, ChinaInstitute of Chinese Materia Medica, China Academy of Chinese Medical Sciences, Dong Nei Nan Xiao Jie 16, Beijing 100700, ChinaDepartment of Pharmacognosy, University of Vienna, Althanstrasse 14, Vienna A-1090, AustriaCorydalis Rhizoma is the dried tuber of Corydalis yanhusuo W.T. Wang which is used in traditional Chinese medicine for pain relief and blood activation. Before being used in the clinics, C. yanhusuo is traditionally processed through dry-frying or frying with vinegar, wine or salt. In this study, eleven alkaloids from Corydalis Rhizoma, namely protopine (1), α-allocryptopine (2), tetrahydrocolumbamine (3), coptisine (4), palmatine (5), berberine (6), dehydrocorydaline (7), d,l-tetrahydropalmatine (8), tetrahydroberberine (9), corydaline (10) and tetrahydrocoptisine (11) were simultaneously quantified using a newly developed high performance liquid chromatography-diode array detector (HPLC-DAD) method. The influence of vinegar and wine processing on the content of the main alkaloids of Corydalis Rhizoma was investigated. For this purpose, two common formulations with clinical application, namely the water decoction of Corydalis Rhizoma and its formula Jin Ling Zi San (combination of Corydalis Rhizoma and Toosendan Fructus) were studied. In the two water decoctions, wine and vinegar processing increased the amount of tertiary alkaloids. The differences were more pronounced for Jin Ling Zi San, in which case the content of all tertiary alkaloids (compounds 1, 2, 3, 8, 9, 10, 11) was increased by wine processing.http://www.mdpi.com/1420-3049/19/8/11487Corydalis RhizomaYanhusuoalkaloidsprocessingtraditional Chinese medicine |
| spellingShingle | Hongwei Wu Katharina Waldbauer Liying Tang Lianwu Xie Ruxandra McKinnon Martin Zehl Hongjun Yang Haiyu Xu Brigitte Kopp Influence of Vinegar and Wine Processing on the Alkaloid Content and Composition of the Traditional Chinese Medicine Corydalis Rhizoma (Yanhusuo) Molecules Corydalis Rhizoma Yanhusuo alkaloids processing traditional Chinese medicine |
| title | Influence of Vinegar and Wine Processing on the Alkaloid Content and Composition of the Traditional Chinese Medicine Corydalis Rhizoma (Yanhusuo) |
| title_full | Influence of Vinegar and Wine Processing on the Alkaloid Content and Composition of the Traditional Chinese Medicine Corydalis Rhizoma (Yanhusuo) |
| title_fullStr | Influence of Vinegar and Wine Processing on the Alkaloid Content and Composition of the Traditional Chinese Medicine Corydalis Rhizoma (Yanhusuo) |
| title_full_unstemmed | Influence of Vinegar and Wine Processing on the Alkaloid Content and Composition of the Traditional Chinese Medicine Corydalis Rhizoma (Yanhusuo) |
| title_short | Influence of Vinegar and Wine Processing on the Alkaloid Content and Composition of the Traditional Chinese Medicine Corydalis Rhizoma (Yanhusuo) |
| title_sort | influence of vinegar and wine processing on the alkaloid content and composition of the traditional chinese medicine corydalis rhizoma yanhusuo |
| topic | Corydalis Rhizoma Yanhusuo alkaloids processing traditional Chinese medicine |
| url | http://www.mdpi.com/1420-3049/19/8/11487 |
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