Determination of active constituents from processed Aurantii Fructus by HPLC

AIM To study the effects of processing on nine active constituents originated from the different processed products of Aurantii Fructus. METHODS RP-HPLC was used to assay the active constituents,including narigin,hesperidin,neohesperidin,meranzin hydrate,meranzin,marmin,nobiletin,tangeretin and auraptene from A. Fructus. RESULTS Compared with the traditional production,the processing of A. Fructus by pharmacopoeia-style,Zhang( shu)-style and and Jianchang-style stir-baking,made its active constituents the significant changes. CONCLUSION To process A. Fructus by stir-baking with wheat-bran or wheat- bran-honey,their flavonoid glycosides increase,and fat-soluble components reduce. Zhang( shu)-style fermenation makes flavonoid glycosides of A. Fructus go down,and fat-soluble components go up.