| 枇杷叶不同炮制品中熊果酸含量的测定 |
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| 引用本文： | 周宁,颜红.枇杷叶不同炮制品中熊果酸含量的测定[J].现代食品与药品杂志,2005,15(3):3-4. |
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| 作者姓名： | 周宁 颜红 |
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| 作者单位： | 广州市医药中专学校 广东广州510430
(周宁)，广东省药品审评认证中心 广东广州510080(颜红) |
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| 摘 要： | 目的了解不同炮制方法的枇杷叶炮制品质量。方法采用双波长扫描法对枇杷叶几种炮制品的熊果酸含量进行测定。结果蜜炙、姜炙(姜汁炒和姜汤煮)的炮制样品中熊果酸含量均高于生品。结论为今后制定合理的炮制工艺提供科学依据。
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| 关 键 词： | 枇杷叶 炮制 熊果酸 薄层扫描法 |
| 文章编号： | 1007-9939(2005)03-0003-02 |
| 修稿时间： | 2005年2月1日 |
Quantitative analysis of ursolic ai1d from different prepared products of follum eriobotryae |
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| ZHOU Ning,YAN Hong.Quantitative analysis of ursolic ai1d from different prepared products of follum eriobotryae[J].JOurnal of Modern Food and Pharmaceuticals,2005,15(3):3-4. |
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| Authors: | ZHOU Ning YAN Hong |
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| Institution: | ZHOU Ning~1,YAN Hong~2 |
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| Abstract: | Objective To study the effects of different preparing methods on the quality of Follum Eriobotryae.Methods the content of ursolicacid was determined by dual wavelength TLC-scanning.Results The ursolic Aild content in the product prepared with honey,the product prepared with ginger are higher than one in the unprepared. Conclusion This study can provide a scientific basis for establishing rational preparing process. |
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| Keywords: | follum eriobotryae preparing process ursolic ai1 d TLCS |
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