Objective: To study the influence of different drying methods on the quality of Sparganii Rhizoma and obtain the optimal one.
Methods: Based on multi-index evaluation technology, Sparganii Rhizoma was processed using five drying methods including drying in the shade, drying in the sun, drying in the oven, infrared drying and microwave drying. The contents of the functional ingredients such as seven phenolic compounds including p-hydroxybenzaldehde, vanillic acid,p-coumaric acid, ferulic acid, rutin, kaempferol and formononetin, polysaccharide, total saponins and total polyphenols were determined by the validated procedures of HPLC and ultraviolet spectrophotometry.
Results: The contents of seven phenolic compounds, polysaccharide and total polyphenols were the highest using microwave drying, while the content of the total saponins was the highest by drying in the oven.
Conclusion: Different drying methods have significant influence on the quality of Sparganii Rhizoma.