Effects of processing on piceid and emodin in Polygonum cuspidatum / 中草药
Chinese Traditional and Herbal Drugs
;
(24)1994.
Artículo
en Chino
| WPRIM
| ID: wpr-571086
ABSTRACT
Object To investigate the effects on the active components in Polygonum cuspidatum Sieb. et Zucc. and its different processed products. Methods The qualitative analysis of piceid and emodin are taken by TLC, and content of emodin was determined by TLCS and HPLC. Results The contents of emodin significantly increased in samples fried with rice wine, vinegar and salt compared with the crude. Conclusion Different methods and ajuvants made a certain influence on the contents of emotion in P. cuspidatum.
Texto completo:
Disponible
Índice:
WPRIM (Pacífico Occidental)
Tipo de estudio:
Investigación cualitativa
Idioma:
Chino
Revista:
Chinese Traditional and Herbal Drugs
Año:
1994
Tipo del documento:
Artículo
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