[Effect of ginger-processing on l-ephedrine contents in rhizoma Pinelliae]

The contents of l-ephedrine in Rhizoma Pinelliae have been determined to be approximately 3.44 x 10(-3). The contents vary with the five different processing methods in the following order, Pinellia boiled with ginger juice and alum > raw Pinellia > Pinellia dipped in ginger juice > Pinellia boiled only with ginger juice > Pinellia dipped in alum solution. The alum solution and the Pinellia boiled only with ginger juice bear most strongly on the l-ephedrine contents of Pinellia.