Study on Processing of Fructus Crataegi
- VernacularTitle:山楂炮制研究
- Author:
Yunsheng NAN
;
Chunliang MA
- Publication Type:Journal Article
- Keywords:
processing of Fructus Crataegi, gastrointestinal promote function of rat, free acids in stomach, pepsin, nitrite, digestant
- From:
Chinese Traditional Patent Medicine
1992;0(04):-
- CountryChina
- Language:Chinese
-
Abstract:
In this experiment, the crude Fructus Crataegi, its baked product, the products baked to dark brown and baked to charcoal were compared regarding the gastrointestinal promote function of rat, the content of free acids in stomach, total acids, pepsin and nitrite as indices. As a result, the crude and the fried product possessed greater effects on the digestive ability of rats, but their nitrite content was lower. It was preliminary suggested that adding the crude and the fried product into digestant be an optimum selection
