摘要
对鲜参、天然活性参及在其加工中所产生的参水;红参及在其加工中所产生的人参露等人参制品的挥发油化学成分进行了分析和比较。
The chemical constituents of five parts of Ginseng volatile oils (GVO), which were obtained separately from processing the fresh Ginseng(A), natural active Ginseng (B), Ginseng liquid (C) collected from treating (B) , red Ginseng (D) and Ginseng juice (E) made from (D) , were measured and identified respectively, and a comparison of the constituents of the five parts is made with each other. The results reported in this paper have not been found in literatures.
出处
《吉林大学自然科学学报》
CAS
CSCD
1993年第2期86-88,共3页
Acta Scientiarum Naturalium Universitatis Jilinensis
基金
国家自然科学基金
关键词
人参
挥发油
化学成分
天然
红参
Ginseng, volatile oil, natural active Ginseng