Jia T, Xia F, Wang Z
Liaoning College of TCM, Shenyang 110032.
Zhongguo Zhong Yao Za Zhi. 1998 Apr;23(4):215-7, 255.
The quality standards of nutmeg and its processed products were studied in such aspects as volatile oil content, extract determination, moisture content, microscopic characteristics, thin-layer chromatography, and so on. This provided a basis for drawing up the quality standards.
对肉豆蔻及其制品的质量标准进行了挥发油含量、提取物测定、水分含量、显微特征、薄层色谱等方面的研究。这为制定质量标准提供了依据。
