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采用钼蓝比色法和薄层扫描法测定出山楂及其6个炮制品中总磷脂含量及相对摩尔百分含量。结果表明,高温炮制造成总磷脂含量的明显下降,各磷脂组分的摩尔百分比也发生了相应的变化。
The molybdenum blue colorimetry and thin layer scanning method were used to determine the content of total phospholipids and the relative mole percent of hawthorn and its six processed products. The results showed that high temperature guns produced a marked decrease in total phospholipid content and that the molar percentage of each phospholipid component also changed accordingly.