A Comparative Study on Processed Chih-Shao

SHUENN-JYI SHEU AND YIH-JOE JAN

Department of Chemistry, National Taiwan Normal University 88, Sec. 4. Tingchow Road, Taipei, Taiwan, R.O.C.

ABSTRACT

   Samples of Chih-Shao processed by wrap-moistening, stir-baking to char, stir-baking with wine and stir-baking with vinegar were analyzed by high-performance liquid chromatography and found to differ greatly from each other.The total extraction yield increased most in the wrap-moistening article (17.31% increase) followed by the stir-baking to char sample (11.92% increase). The highest increases in individual constituents were found to be gallic acid when processed by wrap -moistening for 12 hours, and the other five compounds including oxypaeoniflorin, albiflorin, paeoniflorin, benzoic acid and paeonol when processed by stir-baking to char for 30 or 40 minutes. The results of the present investigation show significant changes in the extraction yields of various chemical constituents of Chih-Shao subsequent to various methods of preparation.

Key words : Chih-Shao, processing; quantitative analysis.