Studies on the Preparation and Evaluation of Kijitsu, the Immature Citrus Fruits. III. Relation between Diameter of Kijitsu and Synephrine Content
- 1 January 1990
- journal article
- research article
- Published by Pharmaceutical Society of Japan in YAKUGAKU ZASSHI
- Vol. 110 (1) , 82-84
- https://doi.org/10.1248/yakushi1947.110.1_82
Abstract
For the purpose of evaluating Kijitsu, the content of synephrine in dried unripe citrus fruits was analyzed by high performance liquid chromatography after cleaning up the MeOH extract with an ion exchange cellulose column. Among them, Citrus unshiu had the highest amount of synerphrine. No difference was found between C. hassaku and C. aurantium. The synephrine content decreased corresponding with an increase in diameter of Kijitsu.Keywords
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