摘要
用ＨＰＬＣ法分析了芫花素模拟醋炙前后的变化。结果表明：模拟醋炙前后，芫花素质和量均无明显变化。
In this paper,the variation of genkwanin content before and after mimic vinegar processing has been analyzed by HPLC.The result has shown that there is no difference between the quantity and quality of genkwanin before and after mimic vinegar processing.It is clarified that acetic acid is not the main reason for the decrease of genkwanin content in the flower of Daphne genkwa during the process of vinegar fry.
出处
《中国中药杂志》
CAS
CSCD
北大核心
1996年第11期665-666,共2页
China Journal of Chinese Materia Medica
基金
国家自然科学基金
关键词
芫花素
HPLC
模拟醋制
炮制
genkwanin
HPLC
mimic vinegar processing
processing
