摘要
用50%乙醇浸出物、氯仿浸出物、总氮、总灰分,18种氨基酸、20种无机元素和2种激素作指标,对鹿鞭炮制前后作了成分分析。鹿鞭与其炮制品的多数成分无明显差片。炮制后能达到去腥、便于粉碎和浸出的目的。
Compositional analysis has been made of Penis et testis Cervi before and after processing, taking extracts of EtOH (50%) and chloroform, nitrogen contents, ash contents, 18 amino-acids and 20 trace elemonts as chemical indexes. The result shows no remarkable difference between the raw and processed products. The processing procedure is only helpful in eliminating the fish mell and making grinding and extracting easier.
出处
《中国中药杂志》
CAS
CSCD
北大核心
1990年第3期26-28,共3页
China Journal of Chinese Materia Medica
关键词
梅花鹿鞭
马麟鞭
麟肾
炮制
Penis et testis Cervi Nipponi
Penis et t stis Cervi Elaphi
Penis ettestis Cervi
processing
