【摘要】 对产地醋制法和传统醋制法的元胡炮制品进行了定性定量分析,其结果证明,两种方法的元胡炮制品主要化学成分相同,而元胡总生物碱及延胡索乙素含量则产地醋制法高于传统醋制法。更多还原

【Abstract】 Qualitative and quantitative analysis were carried out on the samples of Rhizoma Corydalis in both the locally vinegar-processed (fresh) and traditionally vinegar-processed forms. No difference was found in the main chemical constituents. However. both the total alkaloids and the corydalis B content of the former are higher than those of the latter.更多还原