| 炮制及贮存时间对青皮中橙皮甙的影响 |
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| 引用本文： | 王铁军,郭绪林,张京平.炮制及贮存时间对青皮中橙皮甙的影响[J].中国中药杂志,1997,22(3):156-158. |
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| 作者姓名： | 王铁军 郭绪林 张京平 |
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| 作者单位： | 北京医科大学药学院 北京 100083 |
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| 摘 要： | 采用高效液相色谱法测定了青皮及其炮制品、部分地区市售样品中橙皮甙的含量;并考察了贮存时间对橙皮甙含量的影响。结果表明,成都、黄岩产青皮醋炙后其橙皮甙含量分别下降14.28%及10.75%;无论醋炙与否,贮存中橙皮甙的含量均有不同程度的降低。
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| 关 键 词： | 青皮 炮制 橙皮甙 高效液相色谱 |
| 收稿时间： | 1996/5/29 0:00:00 |
Effect of Processing and Storage Time on Content of Hesperidin in Green Tangerine Peel |
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| Wang Tiejun; Guo Xulin; Zhang Jingping.Effect of Processing and Storage Time on Content of Hesperidin in Green Tangerine Peel[J].China Journal of Chinese Materia Medica,1997,22(3):156-158. |
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| Authors: | Wang Tiejun; Guo Xulin; Zhang Jingping |
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| Abstract: | The contents of hesperidin in Green Tangerine Peel (Citrus reticulata), in its processed products and in commecial samples were determined by HPLC. The results indicate that the contents of hesperidin in the processed pro ducts from Chengdu and Huangyan are 14.28% and 10.75% less than shose of the crude drugs respectively. It has been found out that the content of hesperidin in Green Tangerine Peel before and after processing reduces with the passage of storage time. |
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| Keywords: | Green Tangerine Peel processing hesperidin HPLC |
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