Study on the Contents of Synephrine in Raw Fructus Aurantii Immaturus and Its Processed Products
- VernacularTitle:枳实不同炮制品中辛弗林的含量考察
- Author:
Rong OUYANG
- Publication Type:Journal Article
- Keywords:
Fructus Aurantii Immaturus;
Processed product;
Synephrine;
HPLC;
Contents
- From:
China Pharmacy
1991;0(05):-
- CountryChina
- Language:Chinese
-
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.
