[Effect of ginger-processing on l-ephedrine contents in rhizoma Pinelliae].
The contents of l-ephedrine in Rhizoma Pinelliae have been determined to be approximately 3.44 x 10(-3). The contents vary with the five different processing methods in the following order, Pinellia boiled with ginger juice and alum > raw Pinellia > Pinellia dipped in ginger juice > Pinellia boiled only with ginger juice > Pinellia dipped in alum solution. The alum solution and the Pinellia boiled only with ginger juice bear most strongly on the l-ephedrine contents of Pinellia.
Wu
H
H
Nanjing University of Traditional Chinese Medicine.
Tan
X
X
Cai
B
B
Ye
D
D
D004365:Drugs, Chinese Herbal / Q000737:chemistry*; D004809:Ephedrine / Q000032:analysis*; D006358:Hot Temperature; D017365:Spices; D013678:Technology, Pharmaceutical
D004365:Drugs, Chinese Herbal; D004809:Ephedrine