Experimental Study on Chemical Components of Processed Products of Fructus Ligustri Lucidi and Its Protection Action for Liver / 中成药

The qualitative and quantitative analyses of oleanolic acid in the processed products of Fructus Ligustri Lucidi and the comparative study of its protection action for liver have been carried out. As a result,the product steamed with wine showed the highest oleanolic acid content. Its action of depressing glutamic pyruvic transaminase was also the strongest. These studies provide a base of rational clinical application of the medicine.