Effects of Different Processing Methods on PuHuang and Flavonoids

Objective:To verify the change of the total flavonoid content with PuHuang cooked in different ways before and after.Methods:PuHuang total flavonoid content was determined by UV-visible spectrophotometry.Results:The total flavonoid content of health PuHuang is 2.459 percent,carbon PuHuang is 1.156 percent and vinegar PuHuang is 2.318 percent.Conclusion:The different methods affect typhae processing processing before and after the total flavonoids.