[Analysis on contents of flavonoids and polysaccharides in pollen of Typha angustifolia L. and its different processed products].
OBJECTIVE
To explore the relationship between processing of the pollen of Typha angustifolia (TA) and the fluctuation of contents of its effective components--flavonoids and polysaccharides.


METHODS
The contents of flavonoids and polysaccharides in TA and in the different processed products of TA were determined by spectrophotometry.


RESULTS
The contents of flavonoids in TA changed as follows: unprocessed TA(1) > TA stir fried with yellow wine(2) > TA stir fried with vinegar(3) > TA dried at 140 degrees C (4) > parched TA(5) > TA dried at 180 degrees C (6) > scorched TA(7) > TA dried at 220 degrees C (8) > charcoal TA(9). The statistic analysis showed that the flavonoid contents in raw TA were significantly different from those in the different processed products (P < 0.01) of TA except 2. The polysaccharide contents increased in 4, 5, 6 and 7 significantly (P < 0.01 or P < 0.05), while decreased in 9 significantly (P < 0.01). As compared with the polysaccharide contents in 1, no significant changes occurred in those in 2 and 8.


CONCLUSIONS
Processing temperature, yellow wine and vinegar could stimulate the content change of chemical constituents in TA, influencing flavonoids and polysaccharides in different degrees.
Xi
X R
XR
Department of Pharmacy, Guiyang Colllege of TCM, Guizhou Guiyang 550002, China.
Li
S X
SX
D005419:Flavonoids / Q000032:analysis*; D006358:Hot Temperature; D010946:Plants, Medicinal / Q000737:chemistry*; D011058:Pollen / Q000737:chemistry; D011134:Polysaccharides / Q000032:analysis*; D013678:Technology, Pharmaceutical / Q000379:methods; D032401:Typhaceae / Q000737:chemistry*
D005419:Flavonoids; D011134:Polysaccharides