Comparison of Acetyl-11-keto--boswellic Acid Contents in Olibanum before and after Processed by HPLC
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Comparison of Acetyl-11-keto--boswellic Acid Contents in Olibanum before and after Processed by HPLC
Chinese Journal of Experimental Traditional Medical FormulaeVol. 16, Issue 14, Pages: 51-53(2010)
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Published:2010
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ZHANG Zhen-ling, ZHENG Yu-li. Comparison of Acetyl-11-keto--boswellic Acid Contents in Olibanum before and after Processed by HPLC[J]. Chinese journal of experimental traditional medical formulae, 2010, 16(14): 51-53.
DOI:
ZHANG Zhen-ling, ZHENG Yu-li. Comparison of Acetyl-11-keto--boswellic Acid Contents in Olibanum before and after Processed by HPLC[J]. Chinese journal of experimental traditional medical formulae, 2010, 16(14): 51-53.DOI:
Comparison of Acetyl-11-keto--boswellic Acid Contents in Olibanum before and after Processed by HPLC
Objective: To compare the changes of contents of acetyl-11-keto-β-boswellic acid in Olibanum before and after processed. Method: HPLC was used for the comparison. Result: Acetyl-11-keto-β-boswellic acid contents in the different batch of Olibanum beforeand after processed were as follows raw 3.79%
stir-fried 4.07%
vinegar processed 4.08% (batch 090325); raw 3.24%
stir-fried 3.32%
vinegar processed 3.71% (batch 090917); raw 4.02%
stir-fried 4.07%
vinegar processed 4.08% (batch 100413). Conclusion: Acetyl-11-keto-β-boswellic acid content in Olibanum was increased after processing.
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