Title: Determination of Naringin in Different Preparations of Fructus Aurantii
Abstract: Objective To detect the content of naringin in different preparations of Fructus Aurantii,and to investigate the influence of different processing methods on the content of naringin.Methods HPLC method was performed on the Discovery C18(25 cm × 4.6 mm,5 μm),the mobile phase was consisted of acetonitrile-0.3% phosphoric acid(20:80),with flow rate of 1.0 ml/min,at 35℃.The wavelength was 283 nm.Results The content of naringin was the highest in the crude at 5.17% and was the lowest in the fermentation at 3.72%.The content of naringin was 4.16% in the bran fries.Conclusion Different processing methods of Fructus Aurantii can significantly influence the content of naringin.The method is simple and accurate,and can be used for the quantitative analysis of naringin in different preparations of Fructus Aurantii.
Publication Year: 2010
Publication Date: 2010-01-01
Language: en
Type: article
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