Fructus Corni
食茱萸───Fructus Corni
Objective To optimize the processing technology of decoction pieces of Fructus Corni.───目的优化山茱萸饮片蒸萸肉和酒萸肉的炮制工艺。
Objective: to determine the total polysaccharides in different growth phase of Fructus Corni.───目的：评价山茱萸不同生长期多糖含量变化的动态积累。
Objective: to study the extraction method of total DNA of Fructus Corni.───前言：目的：研究山茱萸叶总dna的提取方法。
Objective: To determine the total polysaccharides in different growth phase of Fructus Corni.───目的：评价山茱萸不同生长期多糖含量变化的动态积累。
METHODS Separated from Fructus corni, the polysaccharides were determined by spectrophotometry.───方法山茱萸多糖提取分离后，通过分光光度法进行测定。
Conclusion The different process have obvious effects on the contents of Loganin in Fructus Corni.───结论不同的炮制方法对山茱萸中的马钱素含量有明显影响。
METHOD The effect of the decoction of Fructus Corni Officinalis and the extraction at different locations on the breathing time of mice after their decollation was observed.
Objective To compare the contents of Loganin in Fructus Corni by different processe.
Objective To optimize the processing technology of decoction pieces of Fructus Corni.
Conclusion The different process have obvious effects on the contents of Loganin in Fructus Corni.