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用试管反应法和ＴＬＣ法鉴别枳壳、麸炒枳壳中的黄酮和辛弗林，用ＨＰＬＣ法测定了其中辛福林的含量。并根据六个主产地样品测试结果，制定了上述两种饮片中挥发油和辛福林的含量限度。
The flavonoids and synephrine in clam shells and bran fried clam shells were identified by tube reaction method and TLC method. The content of simfolin was determined by HPLC. According to the test results of the six main producing areas, the content limits of volatile oil and sphaeroline in the above two kinds of decoction pieces were established.