Effect of ginger-processing on l-ephedrine contents in rhizoma Pinelliae
Wu, H.; Tan, X.; Cai, B.; Ye, D.
Zhongguo Zhong Yao Za Zhi 21(3): 157-8 190
1996
ISSN/ISBN: 1001-5302 PMID: 9206255 Document Number: 462191
The contents of 1-ephedrine in Rhizoma Pinelliae have been determined to be approximately 3.44 times 10-3. The contents vary with the five different processing methods in the following order: Pinellia boiled with ginger juice and alum gt raw Pinellia gt Pinellia dipped in ginger juice gt Pinellia boiled only with ginger juice gt Pinellia dipped in alum solution. The alum solution and the Pinellia boiled only with ginger juice bear most strongly on the 1-ephedrine contents of Pinellia.