Studies on the Preparation and Evaluation of Kijitsu, the Immature Citrus Fruits. III. Relation between Diameter of Kijitsu and Synephrine Content

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Other Title
  • 枳実の調製と評価に関する研究(第3報)枳実の直径とシネフリン含量
  • 枳実の調製と評価に関する研究-3-枳実の直径とシネフリン含量
  • キジツ ノ チョウセイ ト ヒョウカ ニ カンスル ケンキュウ 3 キジツ ノ

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Description

For the purpose of evaluating Kijitsu, the content of synephrine in dried unripe citrus fruits was analyzed by high performance liquid chromatography after cleaning up the MeOH extract with an ion exchange cellulose column. Among them, Citrus unshiu had the highest amount of synerphrine. No difference was found between C. hassaku and C. aurantium. The synephrine content decreased corresponding with an increase in diameter of Kijitsu.

Journal

  • YAKUGAKU ZASSHI

    YAKUGAKU ZASSHI 110 (1), 82-84, 1990

    The Pharmaceutical Society of Japan

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