摘要
以女贞子有效成分齐墩果酸为指标,采用薄层层析、薄层扫描法,对女贞子的生品、白酒蒸品、白酒陈醋拌蒸品、白酒陈醋盐拌蒸品、白酒盐拌蒸品、清蒸品进行含量比较,结果:齐墩果酸含量以白酒陈醋拌蒸品最高,生品最低。
We take effective Parts of oleanolic acid in the fructus ligustri lucidi as the index to do the comparision. By using thin- layer chromatography and thin - layer scanning, We compare the raw fructus ligustri lucidi with the wine steamed ones, wine and Vinegar steamed ones, Wine, Vinegar and salt steamed ones wine and salt teamed ones and Steamed ones. Resalts: It shows that the Oleanolic acid index is the highest in the wine and Vinegar steamed ones and the lowest in raw material.
关键词
女贞子
炮制品
齐墩果酸
含量
中药
Fructus Ligustri Lucidi
Processing
oleanolic acid
thin - layer chromato-graphy
thin - layer scanning
assaying.
