金樱子 [
jīn yīng zǐ]
fructus rosae laevigatae
cherokee rose fruit
- 目的:比较不同加工方法对金樱子中主要成分的影响。
Objective:To compare the effect of different processing methods for Fructus Rosae Laevigatae on the principal constituents. - 建立反相高效液相色谱法同时测定了金樱子中乌索酸和齐墩果酸的含量,并进行了方法学考察。
A quantitative method for simultaneous determination of ursolic acid and oleanolic acid in Rosa laevigata Michx. - 方法:采用紫外分光光度法,以多糖、鞣质、浸出物含量为指标,对金樱子不同加工方法比较实验。
Methods:The content of polysaccharide tannins extracts in different processing methods of Fructus Rosae Laevigatae from the same origin were comparatively studied by UV.