Study on the effect of processing methods on the total polyphenol, 2,3,5,4’-tetrahydroxystilben-2-O-β-D-glucoside, and physcion contents in Fallopia multiflora Thunb. Haraldson root

This study investigated the changes in ingredients Fallopia multiflora Thunb. Haraldson (FMT) root after processing it with different methods such as soaking, stewing, and steaming or combined methods. The total polyphenol, 2,3,5,4′-tetrahydroxystilben-2-O-β-D-glucoside (THSG), physcion contents FMT products were determined using high-performance liquid chromatography (HPLC) ultraviolet-visible (UV-VIS) results demonstrated that method time significantly affected of THSG, physcion. polyphenol content increased decreased during depending upon time, while THSG gradually an increase time. (a substance can cause liver toxicity) was analysed, suitable conditions for initial soaking rice swill 24 h subsequent stewing black beans water 12 h.