Change of Total Content of Magnolol and Honokiol in Cortex magnoliae Officinalis before and after Ginger mix frying
- VernacularTitle:厚朴姜制前后所含厚朴酚及和厚朴酚总量的变化
- Author:
Yangchun LI
;
Jiajian GAO
;
Weiming ZHANG
;
Hong ZHOU
;
Jiping CHEN
;
- Publication Type:Journal Article
- Keywords:
Cortex Magnoliae Officinalis;
ginger mix frying;
magnolol;
honokiol;
determination
- From:
Chinese Traditional Patent Medicine
1992;0(06):-
- CountryChina
- Language:Chinese
-
Abstract:
Objective:To establish the content standards of Cortex Magnoliae Officinalis with ginger mix frying by determing the change of total content of magnolol and honokiol in Cortex Magnoliae Officinalis before and after ginger mix frying. Methods: The total content of magnolol and honokiol in Cortex Magnoliae Officinalis before and after ginger mix frying were determined by HPLC according to the determination method of Cortex Magnoliae Officinalis in China Pharmacopeia (2000). Results: There was 13-14% decrease in total content of magnolol and honokiol of Cortex Magnoliae Officinalis after ginger mix frying. Conclusions: It is suggested that the total content of magnolol and honokiol of Cortex Magnoliae Officinalis after ginger mix frying shouldn't lower than 1.6%.
