Behavior and pattern of essential oil in decocted Anchu-san and comparison with various preparations on the market.
10.3937/kampomed.35.23
- VernacularTitle:安中散料における精油の挙動とパターンおよび各種製剤との比較
- Author:
Fumihiko YOSHIZAKI
;
Noriko TERASAWA
;
Shuji HISAMICHI
- Publication Type:Journal Article
- From:Kampo Medicine
1984;35(1):23-27
- CountryJapan
- Language:Japanese
-
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.
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.
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,
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.
