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Molecules 2014, 19(8), 11487-11504; doi:10.3390/molecules190811487

Influence of Vinegar and Wine Processing on the Alkaloid Content and Composition of the Traditional Chinese Medicine Corydalis Rhizoma (Yanhusuo)

1
Institute of Chinese Materia Medica, China Academy of Chinese Medical Sciences, Dong Nei Nan Xiao Jie 16, Beijing 100700, China
2
Department of Pharmacognosy, University of Vienna, Althanstrasse 14, Vienna A-1090, Austria
3
College of Sciences, Central South University of Forestry and Technology, 498 South Shaoshan Road, Changsha 410004, China
*
Author to whom correspondence should be addressed.
Received: 18 June 2014 / Revised: 10 July 2014 / Accepted: 14 July 2014 / Published: 4 August 2014
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Abstract

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. View Full-Text
Keywords: Corydalis Rhizoma; Yanhusuo; alkaloids; processing; traditional Chinese medicine Corydalis Rhizoma; Yanhusuo; alkaloids; processing; traditional Chinese medicine
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MDPI and ACS Style

Wu, H.; Waldbauer, K.; Tang, L.; Xie, L.; McKinnon, R.; Zehl, M.; Yang, H.; Xu, H.; Kopp, B. Influence of Vinegar and Wine Processing on the Alkaloid Content and Composition of the Traditional Chinese Medicine Corydalis Rhizoma (Yanhusuo). Molecules 2014, 19, 11487-11504.

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