木瓜不同软化方法的比较
木瓜；,软化；,润法；,蒸法；,成分,,木瓜；,软化；,润法；,蒸法；,成分,1器材,2方法和结果,3讨论,参考文献：
摘要：目的比较两种软化方法：润法和蒸法对木瓜成分的影响。方法以总有机酸、总黄酮和齐墩果酸为指标成分，对木瓜原药材、润制木瓜、蒸制木瓜进行了含量测定。结果两种软化方法对各种成分的影响无明显差别。结论润法需要的时间较长，蒸法工时较短，但需要消耗能量，软化木瓜时可根据生产情况选择适宜的方法。关键词：木瓜； 软化； 润法； 蒸法； 成分
Components Comparison on Moistening and Braizing Methods of Intenerating Fructus Chaenomelis
XIU Yanfeng， ZHANG Lei， WANG Ping
(School of Traditional Chinese Materia Medica,Shanghai University of TCM,Shanghai 201203,China;Shanghai Dehua Chinese Materia Medica Pharmaceutical Co. Ltd,Shanghai 201400,China)
Abstract：ObjectiveTo compare the content of components in Fructus Chaenomelis(FC)intenerated by moistening and braizing.MethodsWith total organic acid,total flavones and oleanolic acid as the markers,determining the content of above components in FC,moistened FC and braized FC.ResultsThere is little difference of effect on the components of Fructus Chaenomelis intenerated by the two methods.ConclusionThe moistening method needs more time and braizing method needs more energy,so choosing optimal method of intenerating Fructus Chaenomelis should be accorded to the product conditions. ......
您现在查看是摘要页，全文长 6142 字符。