摘要
目的:本研究以蔷薇科山楂的干燥成熟果实为材料,探讨不同炮制方法下山楂有机酸含量及pH值的变化,以期为山楂药理作用的研究提供一定的理论依据。方法:采用2015年《药典》中山楂总有机酸含量测定方法,通过对不同烘制方法的山楂有机酸含量及pH值的测定,来探讨不同烘制方法对山楂有机酸含量及pH值值的影响.结论:生山楂,炒山楂,焦山楂,山楂炭中有机酸含量逐渐降低,pH值值逐渐升高。
Objective： this study with the dried ripe fruit of material of rosaceae hawthorn,explore the hawthorn organic acid content under different processing methods and the change of pH,hawthorn pharmacological activity research will provide certain theoretical basis. Methods： in 2015 the pharmacopoeia,the determination method of hawthorn total organic acids content in hawthorn organic acid content of different baking methods and the determination of pH,to explore different baking methods of hawthorn organic acid content and the influence of pH value. Conclusion： raw haw,Fried hawthorn,hawthorn,the organic acid content of the hawthorn is gradually decreasing,the pH is gradually higher.
出处
《山东化工》
CAS
2017年第16期34-35,共2页
Shandong Chemical Industry
关键词
山楂
炮制方法
PH值
有机酸
Hawthorn
processing methods
pH value
organic acids
