1.
Chinese Traditional Patent Medicine
;
(12)1992.
Article
in Chinese
| WPRIM
| ID: wpr-680932
ABSTRACT
Objective: To study the effect of processing on the content of organic acids in the different processed products of Fructus Crataegi. Methods: The determinations of the crude Fructus Crataegi, five kinds of different processed products and newly fried product were carried out by titration. Results: There were significant differences in organic acid contents among different processed products and the crude. Conclusion: Different processed method and temperature can effect the contents of organic acid on Fructus crataegi.