Study on the Contents of Synephrine in Raw Fructus Aurantii Immaturus and Its Processed Products / 中国药房

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.