Cheng M, Yuan S
Institute of Traditional Chinese Materia Medica, Chinese Academy of Traditional Chinese Medicine, Beijing.
Zhongguo Zhong Yao Za Zhi. 1990 Oct;15(10):595-6, 639.
The contents of histamine in processed Phytolacca americana has been determined by colorimetry. The result shows that the contents tend to decrease by 23.3% when the herb is shredded, but get a bit higher again when fried with vinegar. The method may be useful in the quality control of the herb.
采用比色法测定了炮制美洲商陆中组胺的含量。结果表明，切碎后组胺含量下降23.3%，醋炒后组胺含量又略有升高。该方法可用于该药材的质量控制。
