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用薄层扫描法测定了肉豆蔻不同炮制品挥发油中肉豆蔻醚、黄樟醚的含量,结果表明炮制后肉豆蔻醚明显降低,黄樟醚亦有所降低。其肉豆蔻醚含量是面煨<麸煨<滑石粉煨<生品。其毒性降低与肉豆蔻醚降低有关。
The content of myristicin and astragalin in the volatile oils of different processed products of Myriophyllin was determined by TLC scanning method. The results showed that the myridine ether was significantly reduced and the astragaloside was also reduced after processing. The content of its nutmeg ether is glutinous wheat glutinous wheat glutinous rice glutinous rice. The reduction in its toxicity is related to the reduction of myristicin.