| 苦杏仁不同炮制品常规贮存一年后苦杏仁甙含量比较 |
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| 引用本文： | 高家鉴,金茶琴.苦杏仁不同炮制品常规贮存一年后苦杏仁甙含量比较[J].中国中药杂志,1992,17(11):658-659. |
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| 作者姓名： | 高家鉴 金茶琴 |
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| 作者单位： | 浙江省中医药研究院,杭州310007 |
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| 摘 要： | 实验证实,使用流通蒸气将苦杏仁蒸至上气再维持30分钟的方法炮制,能有效地稳定苦杏仁申苦杏仁甙的含量。
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| 关 键 词： | 苦杏仁 炮制 苦杏仁甙 稳定性 |
| 收稿时间： | 1992/3/18 0:00:00 |
Comparison of Glucoside Content of Bitter Apricot Seeds Processed in Different Ways and Stored Routinely for One Year |
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| Gao Jiajian and Jin Chaqing.Comparison of Glucoside Content of Bitter Apricot Seeds Processed in Different Ways and Stored Routinely for One Year[J].China Journal of Chinese Materia Medica,1992,17(11):658-659. |
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| Authors: | Gao Jiajian and Jin Chaqing |
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| Institution: | Zhejiang Provincial Academy of Traditional Chinese Medicine, Hangzhou. |
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| Abstract: | It has been confirmed by experiments that steaming the hitter apricot seeds with circulating vapour and keeping the steaming for 30 minutes can effectively stabilize the glucoside contont of the seeds. |
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| Keywords: | bitter apricot soed processing bitter apricot seed glucoside stability |
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