摘要
目的:研究平均粒径变化对肉桂超细粉中挥发油稳定性的影响。方法:制备了粒径在355～8μm之间的样品,采用常温留样试验考察,连续追踪6个月中各样品中桂皮醛的含量。结果:各样品中桂皮醛的含量在6个月内呈下降趋势,超细粉中桂皮醛的损失比普通粉的小。结论:肉桂经过超细粉碎后有利于挥发性成分的保存。
Objective ：Effect of Mean particle size on Stability of volatile Constituents from Cortex cinnamomi. Methods： Compare Stability of the grain which size is between 355μm and 8μm. Results： The content of cinnamaldehyde depressed in All of the sample, Ultra - fine Powder have better Stability than common - fine. Conclusion： Comminution is good for conservation of volatile Constituents.
出处
《中华中医药学刊》
CAS
2008年第1期135-136,共2页
Chinese Archives of Traditional Chinese Medicine
基金
四川省科技厅应用基础课题(2006-B-KJT-02)
关键词
平均粒径
肉桂
超细粉
挥发油
稳定性
mean particle size
cortex cinnamomi
volatile constituents
stability
