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三、化学成分及药理 (一) 化学成分: 1.久保田睛光铃术弘,1934年分析哈士蟆油的结果: 哈士蟆油为黄褐色。似脂肪状物质,浸泡数小时,显著膨胀,成半透明琼脂样的物质,其化学成分为: 水分12.37％、无机物3.96％(灰分3.7％;磷0.26％;硫微量)、脂肪4.37％、碳水化合物9.65％(主要是由糖原和葡萄糖组成)、氮9.04％、蛋白质56.53％(纯蛋白质40.71％),蛋白质分解得10余种氨基酸(谷氨酸12.91％、甘氨酸8.58％、羟脯氨酸及脯
Third, the chemical composition and pharmacology (A) Chemical composition: 1. Kubota eyesight light surgery Hong, 1934 Analysis of the results of oil husk oyster sauce: Hu Shi oyster oil is yellow-brown. The fat-like substance, soaked for several hours, swells significantly and becomes a translucent agar-like substance whose chemical composition is: water 12.37%, inorganic matter 3.96% (ash 3.7%; phosphorus 0.26%; sulfur trace), fat 4.37%, Carbohydrate 9.65% (mainly composed of glycogen and glucose), nitrogen 9.04%, protein 56.53% (pure protein 40.71%), protein decomposition more than 10 kinds of amino acids (glutamic acid 12.91%, glycine 8.58%, hydroxyoxime Acid and cesium