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The Effects of Processing the Coptis chinensis Using Different Types of Wine on the Main Components of Alkaloids

DOI: 10.12677/AAC.2016.61003, PP. 14-19

Keywords: HPLC,生物碱,酒黄连,高粱酒,黄酒
, Alkaloids, Alcohol Coptis, Sorghum Liquor, Yellow Wine

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Objective: To compare the effect of different types of wine on the main compositions and contents of the alkaloids of Coptis chinensis. Methods: the main components of Wine rhizoma coptidis alkaloids and the contents of coptisine, jatrorrhizine, palmatine and berberine are determined by HPLC. Re-sults: After HPLC detection, peak number and retention time are consistent, but the content of total alkaloids varies in different degrees. After sorghum liquor 60? processing, the total alkaloids in-crease most significantly. But after Jingjiu 35? processing, the total alkaloids reduce. Conclusion: The research finds that after sorghum processing, the content of total alkaloids increases most signifi-cantly and that the sorghum processing can provide evidence for choosing the auxiliary wine.


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