摘要
本文采用比色法和高效液相色谱法对同一产地的鲜参、冻干参、红参和生晒参中的皂甙含量进行了测定。结果表明,鲜参经加工后,皂甙成分有一定损失,但冻干参损失相对少一些,6种主要单体皂甙含量也大多高于传统商品参。
The content of ginsenosides in fresh ginseng,lyophilized ginseng,red ginseng and white ginseng collected from the same area was determined by spectrophotometry and HPLC.The results indicated that ginsenosides were partly destroyed when fresh ginseng was processed. But they were better preserved in lyophilized ginseng.
出处
《军事医学科学院院刊》
CSCD
北大核心
1991年第4期260-262,共3页
Bulletin of the Academy of Military Medical Sciences
