Author(s)

Kaicheng Yang, Dong Chen, Jingwei Gao, Ming Fan, Yun Zhuang

Corresponding Author

Yun Zhuang

Abstract

Objective: To investigate the relationship between the concoction of northern and southern Diverse Wormwood Herb and its total flavonoid content of active ingredients. Methods: Spectrophotometric method. Results: The total flavonoid content in the southern Diverse Wormwood Herb and its concoction products were in the following order: vinegar sizzling > fried yellow > fried charcoal > boiling > cutting > wine steaming; while the total flavonoid content in the northern Diverse Wormwood Herb and its concoction products were in the following order: wine steaming > fried yellow > vinegar sizzling > fried charcoal > boiling > cutting. Conclusion: The flavonoid content of the raw and concoction products of Northern Diverse Wormwood Herbo was better than that of South Diverse Wormwood Herbo, and the flavonoid content of South Diverse Wormwood Herbo increased significantly after vinegar sizzling and fried yellow compared with the raw products. The flavonoid content of northern Diverse Wormwood Herb was significantly increased compared with the raw product after wine steaming and frying.

Keywords

Northern and South Diverse Wormwood Herb, Concoction, Total flavonoids, Content determination