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本文通过非水滴定法、比色法、胃肠推进运动实验法对山楂炒制法和烘制法工艺及其炮制品的质量进行了研究。
In this paper, non-aqueous titration, colorimetry, gastrointestinal propulsion exercise experiments were used to study the hawthorn frying method and baking method and its processed product quality.