中国中药杂志

2000, (03)

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炒青皮的黄酮类成分研究
Studies on Chemical Constituents of Processed Green Tangerine Peel

郭绪林,王铁军,郭敏杰,陈勇
GUO Xu lin ,WANG Tie jun,GUO Min jie,CHEN Yong (School of Pharmaceutical Sciences,Beijing Medical University,Beijing 100083) [

摘要(Abstract):

目的 :对青皮的醋炙品进行黄酮类成分研究。方法 :用色谱法和光谱解析法。结果 :分离得到Ⅰ、Ⅱ、Ⅲ、Ⅳ 4个黄酮类化合物 ,分别鉴定为橙皮甙、新橙皮甙、川陈皮素和红橘素。结论 :首次证明生、炒青皮均含有上述4种黄酮类成分。
Objective:To study the chemical constituents of processed green tangerine peel( Citrus reticulata ).Method:Using chemical techniques and spectroscopic analysis.Result:Four compounds were isolated from the peel and identified as hesperidin,neohesperidin,nobiletin and tangeritin.Conclusion: The compounds were obtained from this peel for the first time. [

关键词(KeyWords): 炒青皮;橙皮甙;新橙皮甙;川陈皮素;红橘素
Citrus reticulata ; hesperidin;neohesperidin;nobiletin;tangeritin

Abstract:

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作者(Author): 郭绪林,王铁军,郭敏杰,陈勇
GUO Xu lin ,WANG Tie jun,GUO Min jie,CHEN Yong (School of Pharmaceutical Sciences,Beijing Medical University,Beijing 100083) [

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