stir-frying with vinegar

基本解釋

Methods A HPLC method was used to determine the contents of tetrahydropalmatine and dehydrocorydaline in Rhizoma Corydalis crude drug, stir-frying with wine and vinegar.
方法用HPLC測(cè)定生品、酒炙與醋炙延胡索中延胡索乙素和去氫紫堇堿的含量。
Methods:HPLC was used to determine the contents of shionone in different slices of prepared RA, including dried RA, steaming RA, stir-frying RA, stir-frying RA with honey, vinegar or wine.
方法：以紫菀酮為指標(biāo)，建立了HPLC法的測(cè)定條件，并對(duì)生紫菀、蒸紫菀、炒紫菀、蜜紫菀、醋紫菀、酒紫菀中該成分的含量進(jìn)行了測(cè)定。結(jié)果：紫菀酮的含量大小依次為生紫菀>炒紫菀>蒸紫菀>醋紫菀>酒紫菀>蜜紫菀；