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我们应用薄层层析和紫外分光光度法对酶解前后的炒黄、酒煮、炒焦、炒炭及酒蒸、酒炒6对黄芩炮炙品和切制前的冷浸、蒸制、生品共计15个黄芩样品进行了黄芩甙的含量测定。实验结果见表和图。
We applied thin-layer chromatography and UV spectrophotometry to simmer yellow, boiled, fried coke, fried charcoal, steamed and fried wine before and after enzymatic hydrolysis. A total of 15 raw jaundice samples were tested for the content of jaundice. The experimental results are shown in the table and figures.