摘要
对莱菔子生品、清炒品和烘制品中莱菔素以及脂肪油含量进行了测定,并比较了脂肪油炮制前后的物理常数、化学组分的变化,结果表明炮制前后以上指标都有不同程度的变化。
The raphnine and tallow oil contents in crude, stair-fried and toasted Raphnus ativus were determined. The physical constants: snd chemical composition of tallow oil before and after processing were compared. The results showed the above iedexes had changed in different degrees.
出处
《中国中药杂志》
CAS
CSCD
北大核心
1993年第2期89-91,共3页
China Journal of Chinese Materia Medica
关键词
莱菔子
炮制
莱菔素
脂肪油
Raphnus sativus
processing
raphnine
tallow oil
