不同烘制温度对山楂有机酸含量及胃肠推进功能的影响

Influence or Baking Temperature on Organic Acid and Gastrointestinal Propulsive Action in Frutus Crataegi

通过对不同炮制温度的山楂制品有机酸的含量测定和对胃肠推进作用的探讨，认为山楂用来消食时，炮制温度最好控制在１６０～２００℃之间。

To determine organic acid content of frutus grataegi at different baking temperature and probe into its pushing effect on gastrointestinal function in mice. Results: Frutus grataegi as promoting digestion, baking temperature must control at 160 - 200℃.