麸炒法对中药微量元素的影响  

Effct of Stir-frying with Wheat Bran on Trace Elements in Chinese Medicinal Herbs

作　　者：阎汝南[1,2] 李飞[1,2] 刘舒平[1,2] 杨荣[1,2] 

机构地区：[1]北京中医药大学中药系 [2]国家中药品种保护审评委员会办公室

出　　处：《微量元素与健康研究》1996年第3期26-27,共2页Studies of Trace Elements and Health

摘　　要：采用ＩＣＰ－ＡＥＳ法测定比较了苍术、山药、白术、僵蚕炮制前后３２种微量元素的含量，结果表明，４味中药麸炒后所有元素的含量都发生了变化，为中药麸炒的机理研究提供了参考依据。Determination and comparison of 32 kinds of trace elements in Changzhu,Shanyao,Baizhu,Jangcan befor and after processing have been conduted by ICP-AES.The result shows that all the elements in 4 kinds of Chinese medicine have changed in contents after stir-frying with wheat bran.It give us a good reference to research the mechanism of stir-frying with wheat bran.

关 键 词：中药 麸炒 微量元素 

分 类 号：R283.1[医药卫生—中药学]