【摘要】 用高效液相色谱法对不同厚朴饮片进行含测,结果表明:清炒品厚朴酚含量最高,姜炙、姜煮、姜浸品中以姜炙品含量最高;辅料生姜可使厚朴酚含量有所增加,但其用量多少对厚朴酚含量影响不大。更多还原

【Abstract】 The experimental result of the quantitative determination of msgnolol in Cortex Magnoliae Officinalis and its processed samples by HPLC has shown that the stir-fried sample has the highest content of magnolol among all sample and so does the glnger-fried sample among all gingerprocessed samples. As a condiment, ginger can increase the content of magnolol to a certain extent, but the quantity used in processing does not affect the content significantly.更多还原