Shao Jiang-Juan, Zhong Jie-Wen, Chen Jian-Wei, Li Xiang, Cai Bao-Chang
Nanjing University of Chinese Medicine, College of Pharmacy, Nanjing 210046, China.
Zhong Yao Cai. 2012 Oct;35(10):1590-4.
To identify the differences in characteristics of raw oyster and oysters calcined under different temperatures.
Identified raw oyster, oysters calcined under different temperatures and calcium carbonate, calcium oxide by differential thermal analysis, infrared spectroscopy and X-ray diffraction analysis.
Composition of calcined oysters was closer to calcium carbonate than raw oyster.
The fingerprints are established and identify raw oyster and calcined oysters.