Determination and comparison of naringin and naringenin contents among water extracts of various processed citri grandis pericarpium

Yu Chi Hou*, Su Lan Hsiu, Chung Chuan Chen, Chi Yu Yang, Pei Dawn Lee Chao

*Corresponding author for this work

Research output: Contribution to journalJournal Article peer-review

3 Scopus citations

Abstract

Citri Grandis Pericarpium is the dried peel of the unripe fruit of Citrus grandis. Naringin and naringenin are active constituents of this Chinese herb. HPLC analysis was employed to determine the contents of naringin and naringenin in the water extracts of various processed Citri Grandis Pericarpium. ANOVA analysis of the results indicated that the naringin contents in the water extracts of various processed articles was significantly different from untreated sample. Processing by stir-baking with honey and stir-baking with salt as well as wrapsteaming significantly raised the content of naringin in water extracts, whereas stir-baking to char and stir-baking to yellow significantly decreased the concentration of naringin. In contrast, the concentration of naringenin in water extracts was less affected by different processing methods. Only stir-baking to yellow process significantly increased the concentration of naringenin in water extracts. It is anticipated that different processing methods can alter the efficacy of this herb.

Original languageEnglish
Pages (from-to)137-145
Number of pages9
JournalChinese Pharmaceutical Journal
Volume50
Issue number3
StatePublished - 1998
Externally publishedYes

Keywords

  • Citrus grarldis
  • Naringenin
  • Naringin

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