Study on change rule of major components of Arctii Fructus during processing

Objective: To study the change rule of major components of Arctii Fructus during processing. Methods: The content changes of chlorogenic acid, isochlorogenic acid A, arctii and arctigenin were determined by using high performance liquid chromatography(HPLC) during processing of Arctii Fructus. Results: The contents of the 4 ingredients of Arctii Fructus were stable when they were heated under 160℃, while when they were heated under 180℃, chlorogenic acid, isochlorogenic acid A and arctii began to decompose, and the contents were reduced, and the contents of arctigenin were also reduced slightly. When Arctii Fructus were mixed and heated under 160℃, the contents of chlorogenic acid, isochlorogenic acid A and arctii were reduced significantly, and the content of arctigenin was increased. While Arctii Fructus were mixed and heated under 180℃ for 20 min, most of chlorogenic acid, isochlorogenic acid A and arctii were decomposed, and the content of arctigenin was increased significantly. The main ingredients change rule of Arctii Fructus was in line with the change rule of 4 ingredients under heating for different time together during processing. Conclusion: Changes during processing of Arctii Fructus are the result of interaction of many components. Increasing heating temperature and prolong heating time could promote decomposition of chlorogenic acid, isochlorogenic acid A and arctii, meanwhile all the ingredients are mixed and heated could promote decomposition, and arctii could be decomposed to arctigenin.