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Analysis of processing principle of Fructus Schisandrae Sphenantherae by steaming with wine / 中成药
Chinese Traditional Patent Medicine ; (12)1992.
Artigo em Chinês | WPRIM | ID: wpr-573169
ABSTRACT

AIM:

To study the processing principle of Fructus Schisandrae Sphenantherae steamed with wine.

METHODS:

The content of volatile oil was measured by means of volatile oil measuring method and identified by TLC. The total lignans was determined by spectrophotometry and the water-soluble extractive was measured by determination of extractive method.

RESULTS:

The volatile oil content in Fruetus Schisandrae Sphenantherae by steaming with wine decreased by 35.3%, TLC showed that a new spot was added; the lignans content had an increase of 28.9% and the water extractive was 2% less than in crude drug.

CONCLUSION:

Tranditional process is reasonable.

Texto completo: DisponíveL Índice: WPRIM (Pacífico Ocidental) Idioma: Chinês Revista: Chinese Traditional Patent Medicine Ano de publicação: 1992 Tipo de documento: Artigo

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Texto completo: DisponíveL Índice: WPRIM (Pacífico Ocidental) Idioma: Chinês Revista: Chinese Traditional Patent Medicine Ano de publicação: 1992 Tipo de documento: Artigo