[Chemical evaluation of vinegar-processing method for fresh rhizoma Corydalis].
Qualitative and quantitative analysis were carried out on the samples of Rhizoma Corydalis in both the locally vinegar-processed (fresh) and traditionally vinegar-processed forms. No difference was found in the main chemical constituents. However, both the total alkaloids and the corydalis B content of the former are higher than those of the latter.
Wang
Y
Y
Henan College of Traditional Chinese Medicine, Zhengzhou.
Zhu
F
F
Zhang
J
J
Li
G
G
Wang
Z
Z
Chen
G
G
Liu
L
L
Li
Z
Z
Zhang
J
J
D000085:Acetates; D019342:Acetic Acid; D000470:Alkaloids / Q000032:analysis*; D001600:Berberine Alkaloids; D002855:Chromatography, Thin Layer; D003720:Densitometry; D004365:Drugs, Chinese Herbal / Q000737:chemistry*; D006358:Hot Temperature; D011199:Potentiometry
D000085:Acetates; D000470:Alkaloids; D001600:Berberine Alkaloids; D004365:Drugs, Chinese Herbal; C014215:tetrahydropalmatine; D019342:Acetic Acid