枳实生品及不同炮制品中橙皮苷含量比较  

Comparison of the Contents of Hesperidin in Raw Fructus Aurantii Immaturus and Its Processed Products

作　　者：欧阳荣[1] 周新蓓[1] 皮晓华[1] 

机构地区：[1]湖南中医学院附属第一医院药剂科,长沙市410007

出　　处：《中国药房》2004年第1期57-58,共2页China Pharmacy

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。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.

关 键 词：枳实 炮制品 橙皮苷 高效液相色谱法 

分 类 号：R927.2[医药卫生—药学]