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[不同炮制条件对肉豆蔻仁中肉豆蔻醚、挥发油及脂肪油含量的影响]

[Effect of different processing conditions on content of myrisiticin, volatile oil and fatty lipid in semen Myristicae].

作者信息

Zhou Y, Tan J

机构信息

Guangxi College of Traditional Chinese Medicine, Nanning 530001.

出版信息

Zhongguo Zhong Yao Za Zhi. 1998 Apr;23(4):217-9, 255.

PMID:11596247
Abstract

The effect of different processing conditions on contents of myrisiticin, volatile oil and fatty lipid in Semen Myristicae was studied by orthogonal design. The result shows that these processing conditions could not influence the contents of myrisiticin, volatile oil and fatty lipid in the processed products of Semen Myristicae, suggesting that processing does not necessarily lower toxicity.

摘要

采用正交设计法研究了不同炮制条件对肉豆蔻中肉豆蔻醚、挥发油和脂肪油含量的影响。结果表明，这些炮制条件对肉豆蔻炮制品中肉豆蔻醚、挥发油和脂肪油的含量无影响，提示炮制不一定能降低毒性。

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