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研究麻黄炮制前后挥发油含量及其油中化学成分的变化。结果表明:低沸点物质增多,含量也增高;高沸点物质减少,含量也降低。以炒黄麻黄变化尤为明显。
To study the volatile oil content and the chemical composition of the oil before and after processing of Ephedra. The results show that: the low-boiling point material increases, the content also increases; the high-boiling point material decreases, and the content also decreases. The change is particularly obvious with fried yellow ephedra.