Comparison Quality of Cyperus Rotundus by Different Processing Methods

Objective: To compare the different processing methods the quality of processed products from Cyperus rotundus.Methods: Thin layer chromatography and ultraviolet spectrophotometry of Cyperus rotundus in the different processed products of the major components of α-Cyperone compared Cyperus rotundus,Cyperus explore the best processing technology.Results: Cyperus rotundus processed products of different processing methods from the α-keto ingredients are significant differences in Cyperus rotundus.Conclusion: The method for making Jianchang help four α-keto ingredients Cyperus rotundus steaming method is better than vinegar,Cuchao law,and processing each step in the process are the main components of the α-Cyperus rotundus Cyperus rotundus ketone levels were affected.