| 炮制工艺对槟榔中鞣酸含量的影响 |
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| 引用本文： | 孙立靖.炮制工艺对槟榔中鞣酸含量的影响[J].河南师范大学学报(自然科学版),2001,29(2):51-53. |
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| 作者姓名： | 孙立靖 |
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| 作者单位： | 山东师范大学分析测试中心, |
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| 摘 要： | 本研究了槟榔炮制前后鞣酸含量的变化，用干酪素法对槟榔不同工艺炮制品的鞣酸进行了含量测定，结果表明炮制工艺确对鞣酸的含量有一定程度的影响，加热温度，时间适中，可以升高其含量，反之则会降低。
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| 关 键 词： | 槟榔 炮制工艺 干酪素法 鞣酸 含量测定 炮制原理 中药 |
| 文章编号： | 1000-2367(2001)02-0051-03 |
| 修稿时间： | 2000年12月15 |
Effects of different Processing Technology on the Tannic A cid Content of Semen Arecae |
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| SUN,Li-jing.Effects of different Processing Technology on the Tannic A cid Content of Semen Arecae[J].Journal of Henan Normal University(Natural Science),2001,29(2):51-53. |
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| Authors: | SUN Li-jing |
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| Abstract: | The content difference of tannic acid of process ed and unprocessed Semen Arecae was researched in this article. The contents of tannic acid of different processing samples of Semen Arecae were determi ned with casein and the result s showed that different processing technology can affect the tannic acid content in some degree: improving temperature and due timing can make the content go up , vice versa. |
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| Keywords: | Semen Arecae processing technology casein |
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