Fructus Corni 山茱萸 ; 山萸肉 ; 净萸肉 ; 山茱萸提取物
Fructus Corni Extract 山茱萸提取物
Fructus corni polysaccharides 山茱萸多糖 ; 观察山茱萸多糖
fructus s corni 山茱萸
Objective: To optimize the preparation technology of Corni Fructus.
目的：优选盐制山茱萸的炮制工艺。
Conclusion the method is accurate, simple, and suitable to the quality control of Corni Fructus.
结论该法准确简便，可作为控制山茱萸饮片内在质量的有效手段。
Conclusion the different process have obvious effects on the contents of Loganin in Fructus Corni.
结论不同的炮制方法对山茱萸中的马钱素含量有明显影响。
应用推荐