RESULTS: in the process of black bean sauce stewing, the content of free anthraquinone increased with processing time and total anthraquinone had not obviously changed.
结果黑豆汁拌蒸品随炮制时间的变化游离蒽醌含量逐渐升高，但总蒽醌没有显著性变化。
RESULTS: in the process of black bean sauce stewing, the content of free anthraquinone increased with processing time and total anthraquinone had not obviously changed.
结果黑豆汁拌蒸品随炮制时间的变化游离蒽醌含量逐渐升高，但总蒽醌没有显著性变化。
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