title: [Contents of general flavonoides in Epimedium acuminatum Franch. and its differently-processed products].
abstract: OBJECTIVE
  Determining and comparing the contents of general flavonoides in four kinds of differently-processed products of Epimedium acuminatum.
  
  
  METHODS
  Determining the contents by ultraviolet spectrophotometry.
  
  
  RESULTS
  The contents were found in the following seguence: unprocessed product, clearly-fried product, alcohol-broiled product, salt-broiled product, sheep-fat-broiled product. The average recovery rate was 96.01%, with a 0.74% RSD(n = 5).
  
  
  CONCLUSIONS
  Heating causes the contents of general flavonoides in the processed products to decrease. These processed products are still often used in clinical treatment, for the reason that the adjuvant features certain coordinating and promoting functions. The study is to be pursued further.
authors.affiliation: Guiyang College of Traditional Chinese Medicine, Guiyang 550002, Guizhou, China.
authors.forename: H L
authors.initials: HL
authors.lastname: Chen
authors.forename: J K
authors.initials: JK
authors.lastname: Wang
authors.forename: L L
authors.initials: LL
authors.lastname: Zhang
authors.forename: Z Y
authors.initials: ZY
authors.lastname: Wu
mesh_terms: D034181:Epimedium / Q000737:chemistry*; D005419:Flavonoids / Q000032:analysis*; D006358:Hot Temperature; D010946:Plants, Medicinal / Q000737:chemistry*
chemical_list: D005419:Flavonoids