Experimental Study on Chemical Components of Processed Products of Fructus Ligustri Lucidi and Its Protection Action for Liver
- VernacularTitle:女贞子炮制品化学成分和护肝作用的实验研究
- Author:
Yusheng YIN
;
Chuansu YU
- Publication Type:Journal Article
- Keywords:
Fructus Ligustri Lucidi;
processed product;
oleanolic acid;
protection action for liver
- From:
Chinese Traditional Patent Medicine
1992;0(09):-
- CountryChina
- Language:Chinese
-
Abstract:
The qualitative and quantitative analyses of oleanolic acid in the processed products of Fructus Ligustri Lucidi and the comparative study of its protection action for liver have been carried out. As a result,the product steamed with wine showed the highest oleanolic acid content. Its action of depressing glutamic pyruvic transaminase was also the strongest. These studies provide a base of rational clinical application of the medicine.
