摘要
探讨了硫黄炮制过程中豆腐显黑绿色的原因,还对炮制过程中产生的使豆腐显黑绿色的物质进行了X衍射物相分析和化学定性分析,在此基础上对硫黄的炮制工艺、炮制容器等问题进行了讨论。
The author has probed into the reason why bean curd assumes a black green colour in the course of processing sulfur, and made an X-ray crystallographic and qualitative analysis of the substance which makes bean curd assume this colour during the processing. On the basis of these, analyses, a discussion has been made on the processing conditions and container for sulfur.
出处
《中国中药杂志》
CAS
CSCD
北大核心
1990年第2期22-25,共4页
China Journal of Chinese Materia Medica
关键词
豆腐
硫黄
黑色物质
硫化物
bean curd
sulfur
black substance
processing container
sulfide
