龟板两种不同炮制品的成分分析

Analysis and Comparison of Chemical Composition in Two Different Preparations of Chinemys reevesii Gray

对龟板的传统炮制品和食用菌炮制品进行了氨基酸、含氮量、浸出物、灰分以及微量元素等项目的系统分析。结果表明,食用菌炮制品的各项分析指标高于或接近传统炮制品,其内在质量优于传统炮制品。

Amino-acids, nitrogen content, soaking extracts, ash contents, trace elements have been systematically determined for the traditional preparation and food-bacteria preparation of Chinemys reevesii. The results have shown that all the analytical targets in food-bacteria preparation are higher than or close to those in traditional preparation. So the food-bacteria preparation is better in quality.