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Determination of magnolol in cortex Magnoliae officinalis and its processed samples by HPLC and studies on ginger-processed principles

Hu, L.; Sa, M.; Fu, B.; Zhao, L.

Zhongguo Zhong Yao Za Zhi 16(9): 535-537; 574

1991

ISSN/ISBN: 1001-5302
PMID: 1804198
Document Number: 374967
The experimental result of the quantitative determination of magnolol in Cortex Magnoliae Officinalis and its processed samples by HPLC has shown that the stir-fried sample has the highest content of magnolol among all sample and so does the ginger-fried sample among all ginger-processed samples. As a condiment, ginger can increase the content of magnolol to a certain extent, but the quantity used in processing does not affect the content significantly.

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