Comparison of the Contents of Hesperidin in Raw Fructus Aurantii Immaturus and Its Processed Products / 中国药房

OBJECTIVE:To compare the contents of hesperidin in raw Fructus Aurantii Immaturus and its processed products.METHODS:HPLC was used for the quantitative analysis of raw Fructus Aurantii Immaturus and its processed products.RESULTS:The content of hesperidin in vinegar-fried Fructus Aurantii Immaturus was the highest and that in the bran-fried Fructus Aurantii Immaturus was the lowest.CONCLUSION:It is suggested that there exist significant differences in intrinsic quality among various processed products of Fructus Aurantii Immaturus.