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以蛋白质为指标,测定了穿山甲不同炮制品及加工品的煎煮量和体外释放量。结果表明,穿山甲炮制品煎煮量及体外溶出量均明显高于生品。同一炮制品的体外释放度研究表明,其体外溶出量与粉碎粒度紧密相关。
Using proteins as indicators, the decoction and in vitro release of different products and processed products of pangolin were measured. The results showed that the boiling volume and in vitro dissolution of pangolin products were significantly higher than those of raw products. The in vitro release of the same processed product shows that the in vitro dissolution is closely related to the particle size.