摘要
采用理化和薄层鉴别方法对不同贮存期麦夫炒枳实进行了定性研究，用ＨＰＬＣ法测定了样品中辛弗林的含量，并对样品中的挥发油、浸出物作了定量分析。结果表明：随着贮存期的延长，麦夫炒枳实中辛弗林、挥发油、浸出物含量明显下降。
Studies have been made on baked Fructus Auantii Immaturus with bran of different storage periods by physico chemical and TLC identification methods. The contents of synephrine were determined by HPLC, and the volatile oil and soaked constituents were analysed. The experimental result shows that the contents of samples get reduced as the storage is prolonged.
出处
《中国中药杂志》
CAS
CSCD
北大核心
1997年第2期88-89,共2页
China Journal of Chinese Materia Medica
关键词
中药
麸炒枳实
贮存期
质量
研究
synephrine
baked Fructus Aurantii Immaturus with bran
HPLC
