Hydrolysis of Glycosidic Flavonoids during the Preparation of Danggui Buxue Tang: An Outcome of Moderate Boiling of Chinese Herbal Mixture
Figure 6
Effect of temperature and pH on the hydrolysis of flavonoid glycosides. Under different temperature at pH 5.0, or under different pH at 25°C, 50 μg of calycosin-7-O-β-D-glucoside or ononin was included to the water (50 mL) suspended with powders of ASR (a) or AR (b) (both at 1 g) for 4 h. The amounts of calycosin-7-O-β-D-glucoside, calycosin, ononin, and formononetin were determined by RRLC-QQQ-MS/MS. The percentage of hydrolysis rate was determined by the amount of flavonoid or flavonoid glycoside (in molar) determined to that original applied flavonoid glycoside (in molar). The values are in Mean ± SD, where , each with triplicate samples. **.
