摘要
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。
Stirringly baking method and caking method, nonaqueous titration and colorimetry, and stomach-intestine pushing method are used to study the quality and processing technology of Hawthorn Fruit products.
关键词
山楂
炮制品
工艺
质量
Hawthorn Fruit
Processing product
Processing technology
Quality
