白附子新老制品化学成分比较

Comparison of Chemical Constituents Between New and Old Processed Producis of Rhizoma Typhonii

实验结果显示白附子新工艺制品与老工艺制品相比较,其固有成分的含量有明显增加,而辅料明矾的含量有所下降。从化学的角度证明新工艺是合理的。

Experimental results showed that the original contents of chemical constituents in the new processed products were higher than those in the old one, while the content of assistant alum in the new products was lower than that of the old one. It is thus confirmed that the new processing technology is reasonable.