| 枳实生品及不同炮制品中橙皮苷含量比较 |
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| 引用本文： | 欧阳荣,周新蓓,皮晓华.枳实生品及不同炮制品中橙皮苷含量比较[J].中国药房,2004,15(1):57-58. |
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| 作者姓名： | 欧阳荣 周新蓓 皮晓华 |
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| 作者单位： | 湖南中医学院附属第一医院药剂科,长沙市,410007 |
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| 摘 要： | 目的 :比较枳实生品及不同炮制品中橙皮苷的含量。方法 :采用高效液相色谱法对枳实生品及不同炮制品进行定量分析。结果 :橙皮苷的含量以醋炙品最高 ,麸炒品最低。结论 :枳实各炮制品的内在质量有明显差异。
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| 关 键 词： | 枳实 炮制品 橙皮苷 高效液相色谱法 |
| 文章编号： | 1001-0408(2004)01-0057-02 |
| 修稿时间： | 2003年2月28日 |
Comparison of the Contents of Hesperidin in Raw Fructus Aurantii Immaturus and Its Processed Products |
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| OUYANG Rong,ZHOU Xinbei,PI Xiaohua.Comparison of the Contents of Hesperidin in Raw Fructus Aurantii Immaturus and Its Processed Products[J].China Pharmacy,2004,15(1):57-58. |
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| Authors: | OUYANG Rong ZHOU Xinbei PI Xiaohua |
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| 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. |
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| Keywords: | Fructus Aurantii Immaturus processed product hesperidin HPLC |
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