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本文对七市地市售炒苍耳子作了外观性状比较,并对各样品的水分、水浸出物、脂肪油含量和折光率、比重、酸值等项目进行测定,初步提出了炒苍耳子饮片的质量标准。
This article compares appearance characteristics of fried cocklebur fruit from the market in seven cities and determines the moisture, water extract, fat oil content and refractive index, specific gravity, and acid value of each sample, and initially proposes fried cocklebur. The quality standard for the decoction pieces.