title: [Effect of processing and storage time on content of hesperidin in green tangerine peel].
abstract: The contents of hesperidin in Green Tangerine Peel (Citrus reticulata), in its processed products and in commecial samples were determined by HPLC. The results indicate that the contents of hesperidin in the processed products from Chengdu and Huangyan are 14.28% and 10.75% less than shose of the crude drugs respectively. It has been found out that the content of hesperidin in Green Tangerine Peel before and after processing reduces with the passage of storage time.
authors.affiliation: School of Pharmacy, Beijing Medical University.
authors.forename: T
authors.initials: T
authors.lastname: Wang
authors.forename: X
authors.initials: X
authors.lastname: Guo
authors.forename: J
authors.initials: J
authors.lastname: Zhang
mesh_terms: D002957:Citrus / Q000737:chemistry*; D004356:Drug Storage; D004365:Drugs, Chinese Herbal / Q000737:chemistry*; D006569:Hesperidin / Q000032:analysis*; D006358:Hot Temperature; D010946:Plants, Medicinal / Q000737:chemistry*; D013678:Technology, Pharmaceutical
chemical_list: D004365:Drugs, Chinese Herbal; D006569:Hesperidin