title: [HPLC analysis of the influence of processing on the contents of genkwanin in flos Genkwa].
abstract: The contents of genkwanin in differently processed samples of Flos Genkwa have been analyzed by HPLC. The result shows that the contents in all these samples are decreased, the least decreased being the one processed with vinegar. The contents of genkwanin in samples of Flos Genkwa from the main habitats of china have also been analyzed by HPLC. Experimental criteria are provided for the quality control of Flos Genkwa.
authors.affiliation: Institute of Chinese Materia Medica, China Academy of TCM, Beijing.
authors.forename: S
authors.initials: S
authors.lastname: Yuan
authors.forename: B
authors.initials: B
authors.lastname: Zhang
authors.forename: Z
authors.initials: Z
authors.lastname: Wang
authors.forename: K
authors.initials: K
authors.lastname: Xia
mesh_terms: D002851:Chromatography, High Pressure Liquid; D004365:Drugs, Chinese Herbal / Q000737:chemistry; D047309:Flavones; D005419:Flavonoids / Q000032:analysis*; D006358:Hot Temperature; D019684:Magnoliopsida / Q000737:chemistry; D013678:Technology, Pharmaceutical
chemical_list: D004365:Drugs, Chinese Herbal; D047309:Flavones; D005419:Flavonoids; C014568:genkwanin