摘要
介绍了制备乌鸡精口服液的改进工艺,通过与本厂原工艺对比,本工艺用水解法代替原工艺的煮提法,并用蛋白酶为水解剂,
An improved technological process for manufacturing the oral liquid of Wuji Jing (the essence of flesh of the black-boned chicken) is presented. In the present technique we adopted a hydrolytic procedure instead of extraction by boiling, as used in the original technology. We use some proteinase as hydrolytic agent.
出处
《中国中药杂志》
CAS
CSCD
北大核心
1989年第7期29-31,共3页
China Journal of Chinese Materia Medica
关键词
乌鸡精
氨基酸
制备
口服液
Wuji Jing
oral liquid
free amino acid.
