title: [Effect of ginger-processing on l-ephedrine contents in rhizoma Pinelliae].
abstract: 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.
authors.affiliation: Nanjing University of Traditional Chinese Medicine.
authors.forename: H
authors.initials: H
authors.lastname: Wu
authors.forename: X
authors.initials: X
authors.lastname: Tan
authors.forename: B
authors.initials: B
authors.lastname: Cai
authors.forename: D
authors.initials: D
authors.lastname: Ye
mesh_terms: D004365:Drugs, Chinese Herbal / Q000737:chemistry*; D004809:Ephedrine / Q000032:analysis*; D006358:Hot Temperature; D017365:Spices; D013678:Technology, Pharmaceutical
chemical_list: D004365:Drugs, Chinese Herbal; D004809:Ephedrine