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应用化学反应和薄层层析方法对二种炮制方法炮制的龟板之成分进行了定性对比。结果表明,传统炮制方法与水蒸法所炮制的龟板之脂溶性成分、醇溶性成分和氨基酸基本上无显著变化。说明用水蒸法炮制龟板是可行的。
The composition of shells processed by the two processing methods was qualitatively compared by chemical reaction and thin layer chromatography. The results showed that there were no significant changes in the fat-soluble components, alcohol-soluble components and amino acids of the shell plates concocted by the traditional processing method and the water-steaming method. It shows that it is feasible to use steaming method to make turtle shells.