Yuan S, Zhang B, Wang Z, Xia K
Institute of Chinese Materia Medica, China Academy of TCM, Beijing.
Zhongguo Zhong Yao Za Zhi. 1996 Nov;21(11):665-6, 703.
In this paper, the variation of genkwanin content before and after mimic vinegar-processing has been analyzed by HPLC. The result has shown that there is no difference between the quantity and quality of genkwanin before and after mimic vinegar-processing. It is clarified that acetic acid is not the main reason for the decrease of genkwanin content in the flower of Daphne genkwa during the process of vinegar-fry.
本文采用高效液相色谱法分析了芫花素在模拟醋制前后的含量变化。结果表明，模拟醋制前后芫花素的量和质均无差异。阐明了醋酸不是芫花在醋炙过程中芫花素含量降低的主要原因。
