Comparison of the Contents of Hesperidin in Raw Fructus Aurantii Immaturus and Its Processed Products
- VernacularTitle:枳实生品及不同炮制品中橙皮苷含量比较
- Author:
Rong OUYANG
;
Xinbei ZHOU
;
Xiaohua PI
- Publication Type:Journal Article
- Keywords:
Fructus Aurantii Immaturus;
processed product;
hesperidin;
HPLC
- From:
China Pharmacy
1991;0(01):-
- CountryChina
- Language:Chinese
-
Abstract:
OBJECTIVE:To compare the contents of hesperidin 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.RESULTS:The content of hesperidin in vinegar-fried Fructus Aurantii Immaturus was the highest and that in the bran-fried Fructus Aurantii Immaturus was the lowest.CONCLUSION:It is suggested that there exist significant differences in intrinsic quality among various processed products of Fructus Aurantii Immaturus.
