| 四种木瓜主要化学成分的比较 |
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| 引用本文： | 陈日来,吴廷俊,戴跃进.四种木瓜主要化学成分的比较[J].华西药学杂志,2000,15(1):38-39. |
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| 作者姓名： | 陈日来 吴廷俊 戴跃进 |
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| 作者单位： | 1. 深圳市梅林医院药剂科,广东,深圳,518049
2. 华西医科大学药学院,四川,成都,610041 |
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| 摘 要： | 目的:比较四种木瓜的主要化学成分.方法:采用相应的方法测定四种木瓜的蛋白质、氨基酸、有机酸的含量.结果:氨基酸、蛋白质、有机酸含量最高的分别为西藏木瓜、毛叶木瓜.结论:研究结果可用于木瓜品质的评价和对木瓜的进一步药效研究.
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| 关 键 词： | 木瓜 氨基酸 蛋白质 有机酸 化学成分 |
| 文章编号： | 1006-0103(2000)01-0038-02 |
| 修稿时间： | 1999-02 |
STUDIES ON THE CHEMICAL CONSTITUENTS OF FOUR SPECIES OF CHAENOMELES |
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| CHEN Ri-lai,WU Ting-Jun,DAI Yue-Jing.STUDIES ON THE CHEMICAL CONSTITUENTS OF FOUR SPECIES OF CHAENOMELES[J].West China Journal of Pharmaceutical Sciences,2000,15(1):38-39. |
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| Authors: | CHEN Ri-lai WU Ting-Jun DAI Yue-Jing |
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| Abstract: | OBJECTIVE:To study the chemical constituents of the Traditional Chinese Medicine Mugua.METHODS:The chemical constituents of four species of Chaenomeles such as amino acids,proteins and organic acids were examined by means of corresponding analytical instrument.RESULTS:The content of amino acids,proteins and organic acids were highest in C.thibetica,C.speciosa and C.cathayensis respectively.CONCLUSION:The results of this study have provided scientific basis not only for quality evaluation and further studies on the pharmacology of Mugua,but also for its development and utilization. |
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| Keywords: | Fruit of Chaenomeles Amino acids Proteins Organic acids |
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