title: [Determination of magnolol in cortex Magnoliae officinalis and its processed samples by HPLC and studies on ginger-processed principles].
abstract: The experimental result of the quantitative determination of magnolol in Cortex Magnoliae Officinalis and its processed samples by HPLC has shown that the stir-fried sample has the highest content of magnolol among all sample and so does the ginger-fried sample among all ginger-processed samples. As a condiment, ginger can increase the content of magnolol to a certain extent, but the quantity used in processing does not affect the content significantly.
authors.affiliation: Liaoning Provincial Institute of Traditional Chinese Medicine, Shengyang.
authors.forename: L
authors.initials: L
authors.lastname: Hu
authors.forename: M
authors.initials: M
authors.lastname: Sa
authors.forename: B
authors.initials: B
authors.lastname: Fu
authors.forename: L
authors.initials: L
authors.lastname: Zhao
mesh_terms: D001713:Biphenyl Compounds / Q000032:analysis*; D002851:Chromatography, High Pressure Liquid; D004365:Drugs, Chinese Herbal / Q000737:chemistry*; D006358:Hot Temperature; D017705:Lignans
chemical_list: D001713:Biphenyl Compounds; D004365:Drugs, Chinese Herbal; D017705:Lignans; C005498:magnolol