Study on content variation of gallic acid and ellagic acid in course of processing of charred Granati Pericarpium / 中国中药杂志
China Journal of Chinese Materia Medica
;
(24): 4349-4351, 2014.
Artigo
em Chinês
| WPRIM
| ID: wpr-341856
ABSTRACT
The method for determining the content of gallic acid and ellagic acid in Granati Pericarpium was established by HPLC. Using the method, the content of raw and charred Granati Pericarpium was determined. By comparison, it was found that the content of gallic acid and ellagic acid increased first and then reduced during processing. When processed on an appropriate degree, the content reached the maximum. The result indicated that gallic acid and ellagic acid can be used as indicators to control the processing degree of charred Granati Pericarpium.
Texto completo:
DisponíveL
Índice:
WPRIM (Pacífico Ocidental)
Assunto principal:
Química
/
Cromatografia Líquida de Alta Pressão
/
Ácido Elágico
/
Frutas
/
Ácido Gálico
/
Métodos
Idioma:
Chinês
Revista:
China Journal of Chinese Materia Medica
Ano de publicação:
2014
Tipo de documento:
Artigo
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