摘要
按照传统炮制饮片的外观性状要求，对蔓荆子、白术、香附、小茴香、枳壳５种药材进行炒制，并对炒制工艺条件进行量化，测定了炮制前后挥发油含量，对白术、枳壳挥发油做了ＧＣ分析。
According to the requirement of outward character in processing traditional Chinese drugs,five volatile oil containing drugs Fructus Viticis,Rhizoma Atractylodis Macrocephalae,Rhizoma Cyperi,Fructus Foeniculi and Fructus Aurantii were fryprocessed.The conditions of frying technology were measured;the amounts of volatile oil before and after processing were determined with accurate volatile oil extractor;and the volatile oil in Rhizoma Atractylodis Macrocephalae and Fructus Aurantii was analyzed by means of GC.
出处
《中国中药杂志》
CAS
CSCD
北大核心
1998年第1期22-24,共3页
China Journal of Chinese Materia Medica
关键词
蔓荆子
白术
香附
小茴香
枳壳
炒制
质量
Fructus Viticis
Rhizoma Atractylodis Macrocephalae
Rhizoma Cyperi
Fructus Foeniculi
Fructus Aurantii
