不同贮存期麦夫炒枳实的质量研究

Studies on the Quality of Baked Fructus Aurantii Immaturus with Bran of Different Storage Periods

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.