LUO Jun, QING Juan, ZHAO Lin-jun, et al. Comparative Analysis of Inorganic Elements on Dipsaci Radix Before and After Processed by Grey Relational Grade Analysis[J]. Chinese journal of experimental traditional medical formulae, 2015, 21(5): 79-82.
DOI:
LUO Jun, QING Juan, ZHAO Lin-jun, et al. Comparative Analysis of Inorganic Elements on Dipsaci Radix Before and After Processed by Grey Relational Grade Analysis[J]. Chinese journal of experimental traditional medical formulae, 2015, 21(5): 79-82. DOI: 10.13422/j.cnki.syfjx.2015050079.
Comparative Analysis of Inorganic Elements on Dipsaci Radix Before and After Processed by Grey Relational Grade Analysis
Objective: Study on the content of several inorganic elements in Dipsaci Radix before and after stir frying with wine
and analyzed by grey relational grade analysis. Method: The content of inorganic elements were determined by atomic absorption spectroscopy and atomic fluorescence spectrometry. Result: The content of inorganic elements
Fe
Mn
Cu
Zn
Pb
Cd
As
and Hg
are different in the Dipsaci Radix before and after stir frying with wine
and with no overall upward or downward trend. Conclusion: The content and distribution of inorganic elements in Dipsaci Radix has changed after processed. The content of Fe
Mn and Zn has increase
especially the content of Mn. This may be one reason why wine fried Dipsaci Radix with the activity of nourishing liver and kidney.
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Related Author
HU Meibian
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ZHANG Shuosheng
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Related Institution
School of Pharmacy,Antibiotics Research and Re-evaluation Key Laboratory of Sichuan Province,Chengdu University
School of Traditional Chinese Medicine(TCM) and Food Engineering,Shanxi Provincial Key Laboratory of TCM Processing,Shanxi University of Chinese Medicine
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Affiliated Hospital of Chengdu University
Institute of Chinese Materia Medica,China Academy of Chinese Medical Sciences