| 桃仁炮制的初步实验研究 |
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| 引用本文： | 吕文海,于少华. 桃仁炮制的初步实验研究[J]. 中国中药杂志, 1993, 18(4): 214-217 |
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| 作者姓名： | 吕文海 于少华 |
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| 作者单位： | 山东中医学院,济南250014 |
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| 摘 要： | 对桃仁的4种不同炮制规格(生、蝉、炒、蒸品),进行了水、醇、醚溶性浸出物和苦杏仁甙的含量测定分析。比较了4种样品煎液的安全性。为桃仁的合理应用提供了初步的实验依据。
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| 关 键 词： | 桃仁 炮制 浸出物含量 安全性 |
| 收稿时间： | 1992-07-13 |
A Preliminary Experimental Study on Processing of Peach Kernel |
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| Lu Wenhai; Yu Shaohua. A Preliminary Experimental Study on Processing of Peach Kernel[J]. China Journal of Chinese Materia Medica, 1993, 18(4): 214-217 |
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| Authors: | Lu Wenhai Yu Shaohua |
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| Abstract: | Contents of water, alcohol, ether soluble components and amygdalin of differently processed peach kernel (raw drug, scalded, stir-baked and steamed were determined. The security of the decoctions from the four preeessed samples was compared. This paper provides a preliminary experimental basis for the rational utilization of peach kernel. |
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| Keywords: | peach kernel processing content of infusion security |
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