【摘要】 目的比较不同炮制方法对木瓜中水溶性有机酸含量的影响。方法采用酸碱滴定法以0.1moloLNaOH标准溶液为滴定液,苹果酸为对照品测定水溶性有机酸的含量。结果水溶性有机酸含量:生品6.61%,炒黄品5.78%,炒焦品4.87%,酒炙品4.82%,盐炙品4.77%。结论炮制温度和时间对木瓜中水溶性有机酸的含量有影响。更多还原

【Abstract】 Objective To study the influences of different processing methods on the content of water-soluble organic acid in Chaenomelis fructus.Methods The determination of water-soluble organic acid in different processed Chaenomelis fructus was carried out by acid-base titration method with 0.1 mol/L NaOH standard solution and titrantmalic acid as the standard quantitative.Results The contents of water-soluble organic acid:crude Chaenomelis fructus 6.61%,chaohuang product 5.78%, chaojiao product 4.87%,processed product with wine 4.82%, processed product with salt 4.77%. Conclusion The processing temperature and time influence the content of water-soluble organic acid.更多还原