AIM: To perfect the quality standard of Fructus Aurantii.
目的：完善枳壳的质量标准。
Objective To inspect the quality of Fructus Aurantii Immaturus formula granule.
目的：对大黄配方颗粒总蒽醌含量测定进行方法学研究。
ObjectiveTo investigate the chemical constituents of Fructus Aurantii Immaturus.
目的研究枳实中的多甲氧基黄酮类化合物。
Methods: The volatile oil was extracted from Fructus Aurantii by steam distillation.
方法：采用水蒸气蒸馏法从枳壳中提取挥发油。
Objective To isolate and purify high-purity neohesperidin from Fructus Aurantii extract.
目的从枳壳提取物中分离纯化高纯度新橙皮苷。
By cluster analysis, the method for quality evaluation of Fructus Aurantii was established.
通过聚类分析，建立了对枳壳药材质量进行计算机辨识的新方法。
Objective: To analyze the chemical components of the volatile oil from Fructus Aurantii by GC-MS.
前言：目的：用气相色谱gc - MS法对枳壳挥发油进行化学成分的分析。
OBJECTIVE:To compare the contents of hesperidin in raw Fructus Aurantii Immaturus and its processed products.
目的：比较枳实生品及不同炮制品中橙皮苷的含量。
Objective To analyze the chemical components of the volatile oil in processed pieces of Fructus Aurantii (PPFA) by GC-MS.
目的气相色谱-质谱法对枳壳饮片挥发油进行化学成分的分析。
ObjectiveTo establish a microwave-assisted extraction (MAE) method for the extraction of the naringin in Fructus Aurantii.
目的建立乙醇微波辅助萃取枳壳中柚皮苷的提取方法。
Results: the main method of preparation of Fructus Aurantii was stir-baked with bran, but it was single and unilateral study, and there were greater difference on different reports.
结果麸炒法为枳壳的主流炮制方法，但其炮制研究较为单一片面，各研究报道间差异较大，炮制前后化学成分与药理作用变化尚需进一步深入全面的研究。
Results: the main method of preparation of Fructus Aurantii was stir-baked with bran, but it was single and unilateral study, and there were greater difference on different reports.
结果麸炒法为枳壳的主流炮制方法，但其炮制研究较为单一片面，各研究报道间差异较大，炮制前后化学成分与药理作用变化尚需进一步深入全面的研究。
应用推荐