Study on the Contents of Synephrine in Raw Fructus Aurantii Immaturus and Its Processed Products / 中国药房
China Pharmacy
;
(12)1991.
Article
in Chinese
| WPRIM
| ID: wpr-524290
ABSTRACT
OBJECTIVE:
To explore the contents of synephrine 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;C 18 was used as the Chromatographic column;methanol-water(43∶57)which contained0.1%phosphoric acid and0.1%soldium dodecyl sulfonate was used as the mobile phase with a detected wavelength at275nm,column temperature at40℃and a flow speed at1.0ml/min.RESULTS:
Synephrine contents of the vinegar-fried product was the highest and that of the alcohol-fried product was the lowest.CONCLUSION:
There is a significant difference in intrinsic quality among various processed products of Fructus Aurantii Immaturus.
Full text:
Available
Index:
WPRIM (Western Pacific)
Language:
Chinese
Journal:
China Pharmacy
Year:
1991
Type:
Article
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