Influence of Different Processing Methods on Honeysuckle Quality  

不同加工方法对金银花质量的影响（英文）

作　　者：赵金娟[1] 彭延弟 周建永[3] 王玲玲[3] 林慧彬[3] 林建强[4] 

机构地区：[1]山东中医药大学附属医院,山东济南250011 [2]菏泽市食品药品检验检测中心,山东菏泽274035 [3]山东省中医药研究院,山东济南250014 [4]山东大学微生物技术国家重点实验室,山东济南250100

出　　处：《Agricultural Science & Technology》2015年第4期803-805,831,共4页农业科学与技术（英文版）

基　　金：Supported by National Key Technology Research and Development Program during the12thFive-Year Plan Period(2011BAI06B01,2011BAC02B04);Special Fund for Traditional Chinese Medicine Scientific Research(201407002);Science and Technology Development Program of Shandong Province(2014GSF119018);Traditional Chinese Medicine Science and Technology Development Program of Shandong Province(2011Z-003-2)~~

摘　　要：Processing method is one of the maln factors affecting the quality of hon-eysuckIe herbs, which is directIy reIated to economic benefits of farmers. This paper compares various processing methods of honeysuckIe to provide some references for deveIoping a suitabIe processing procedure that can be used in Iarge-scale pro-duction and improve herb quality.加工方法是影响金银花药材质量的主要因素之一,直接关系到药农的经济效益。本文通过对金银花目前的加工方法进行考察,为制定一套适合金银花大规模生产,提高药材质量的加工方法提供依据。

关 键 词：HONEYSUCKLE Processing methods QUALITY 

分 类 号：R283.3[医药卫生—中药学]