title: [Quality of baked fructus Aurantii immaturus with bran of different storage periods].
abstract: Studies have been made on baked Fructus Auantii Immaturus with bran of different storage periods by physico-chemical and TLC identification methods. The contents of synephrine were determined by HPLC, and the volatile oil and soaked constituents were analysed. The experimental result shows that the contents of samples get reduced as the storage is prolonged.
authors.affiliation: Guangdong Provincial Zhuhai Hospital of Traditional Chinese Medicine, Zhuhai.
authors.forename: J
authors.initials: J
authors.lastname: Zhou
authors.forename: D
authors.initials: D
authors.lastname: Gui
mesh_terms: D002957:Citrus / Q000737:chemistry*; D004043:Dietary Fiber; D004355:Drug Stability; D004356:Drug Storage; D004365:Drugs, Chinese Herbal / Q000737:chemistry*; D006358:Hot Temperature; D009822:Oils, Volatile / Q000032:analysis; D013578:Synephrine / Q000032:analysis*; D013678:Technology, Pharmaceutical / Q000379:methods; D013997:Time Factors
chemical_list: D004043:Dietary Fiber; D004365:Drugs, Chinese Herbal; D009822:Oils, Volatile; D013578:Synephrine