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[炮制对川芎有效成分的影响]

[Influence of processing on effective components in rhizoma chuanxiong].

作者信息

Zhang Y, Li F, Shao A, Chen K

机构信息

College of Chinese Pharmacy, Beijing University of Traditional Chinese Medicine, Beijing 100029.

出版信息

Zhongguo Zhong Yao Za Zhi. 1998 May;23(5):275-7, 319.

PMID:11601312
Abstract

The contents of the essential oil ferulic acid in different processed products of Rhizoma Chuanxiong were determined, and the changes of constituents in the essential oil before and after processing were compared. The results have provided a scientific basis for processing Rhizoma Chuanxiong.

摘要

测定了川芎不同炮制品中挥发油阿魏酸的含量，并比较了炮制前后挥发油中成分的变化。研究结果为川芎炮制提供了科学依据。

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