[Influence of processing on atractylenolide III content in Atractylodes macrocephala Koids].
作者信息
Wen H, Li W, Wu H, Qiu L
机构信息
Nanjing University of Traditional Chinese Medicine, Nanjing 210029.
出版信息
Zhongguo Zhong Yao Za Zhi. 1997 Nov;22(11):662-3, 702.
PMID:11243181
Abstract
The atractylenolide III content in different processed products of Atractylodes macrocephala was determined by HPLC. The result has shown that the content in the processed products appears higher than that in the crude herb, with the yellow-fried product being the highest.
摘要
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