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以杜仲中主要降压成分松脂醇二葡萄糖甙的含量为主要指标,研究了不同炮制工艺对杜仲中主要降压成分的影响。结果表明:炮制温度及时间对松脂醇二葡萄糖甙含量的影响最为显著,随着温度的升高,时间的延长,其含量下降。浸盐量对松脂醇二葡萄糖甙含量的影响不大。
Taking the content of the main antihypertensive component of eucommia ulmoides as the main indicator, the effects of different processing techniques on the major antihypertensive components in Eucommia ulmoides were studied. The results showed that the processing temperature and time had the most significant effect on the content of pinoresinol and glucosinolate. With the increase of temperature and the prolongation of time, its content decreased. The amount of salt leaching had little effect on the content of pinoresinol diglucoside.