title: [Chemical evaluation of vinegar-processing method for fresh rhizoma Corydalis].
abstract: 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.
authors.affiliation: Henan College of Traditional Chinese Medicine, Zhengzhou.
authors.forename: Y
authors.initials: Y
authors.lastname: Wang
authors.forename: F
authors.initials: F
authors.lastname: Zhu
authors.forename: J
authors.initials: J
authors.lastname: Zhang
authors.forename: G
authors.initials: G
authors.lastname: Li
authors.forename: Z
authors.initials: Z
authors.lastname: Wang
authors.forename: G
authors.initials: G
authors.lastname: Chen
authors.forename: L
authors.initials: L
authors.lastname: Liu
authors.forename: Z
authors.initials: Z
authors.lastname: Li
authors.forename: J
authors.initials: J
authors.lastname: Zhang
mesh_terms: 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
chemical_list: D000085:Acetates; D000470:Alkaloids; D001600:Berberine Alkaloids; D004365:Drugs, Chinese Herbal; C014215:tetrahydropalmatine; D019342:Acetic Acid