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Zhongguo Zhong Yao Za Zhi. 1997 Nov; 22(11): 662-3, 702.

[Influence of processing on atractylenolide III content in Atractylodes macrocephala Koids]

Wen H, Li W, Wu H, Qiu L.

Nanjing University of Traditional Chinese Medicine, Nanjing 210029.

The atractylenolide III content in different processed products of Atractylodes macrocephala was determined by HPLC. The result has shown that the content in the processed products appears higher than that in the crude herb, with the yellow-fried product being the highest.

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