Content of histoamine in processed Phytolacca americana L |
| |
| Authors: | M Cheng S Yuan |
| |
| Affiliation: | Institute of Traditional Chinese Materia Medica, Chinese Academy of Traditional Chinese Medicine, Beijing. |
| |
| Abstract: | The contents of histamine in processed Phytolacca americana has been determined by colorimetry. The result shows that the contents tend to decrease by 23.3% when the herb is shredded, but get a bit higher again when fried with vinegar. The method may be useful in the quality control of the herb. |
| |
| Keywords: | |
|
|
