Behavior and pattern of essential oil in decocted Anchu-san and comparison with various preparations on the market / 日本東洋医学雑誌

ABSTRACT

The loss of essential oil during infusing Anchu-san was examined. After six minutes boiling, 22.7% of oil passed into the decoction and only 7.8% of oil remained when infused till half volume.<BR>The contents of essential oil in diverse preparations of Anchu-san on the market were also compared to find that all of the medicines contained far less oil than decoction.<BR>Then, simultaneous analysis of essential oils in Cinnamomi Cortex, Foeniculi Fructus and Amomi Semen, which constitute Anchu-san, by using high-performance liquid chromatography was investigated. The constituents of oils, cinnamaldehyde, D-camphor, borneol, linalool, <BR>anethole and bornyl acetate, were separated by using μ-Bondapak C13 as column and water methanol (40 60) as eluate. From the patterns of chromatograms of the decoction and several preparations, some new informations were provided.