摘要
了解不同炮制方法的山茱萸炮制品质量。方法 :采用双波长薄层扫描法对山茱萸几种不同炮制品的熊果酸含量进行测定。结果 :酒制品、醋制品、盐制品经炮制变化不大 ,蒸制品的含量有所下降。结论
Objective: To study the effects of different preparing methods on the quality of Fructus Corni. Methods: The content of ursolicacid was determined by daul wavelength TLC scanning. Results: The ursolic acid content in the product prepared with wine, the product prepared with vinegar and the product prepared with salt have no great change but in the steamed product has some of decrease. Conclusion: This study can provide a scientific basis for establishing rational preparing process.
出处
《中成药》
CAS
CSCD
2000年第7期482-483,共2页
Chinese Traditional Patent Medicine
