[Study on quality of crude ramulas cinnamomi in different reserve period and their prepared products]
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J Su1
1Sichuan Provincial Medical School, E'meishan 614201.
Objective:
To compare quality of crude Ramulas Cinnamomi in different reserve period and their prepared products.
Method:
Analyzing the content of volatile oil by pharmacopoeia method.
Results:
The content of volatile oil in prepared Ramulas Cinnamomi by frying decreased, while that in the prepared Ramulas Cinnamomi with honeybee increased a little. The longer the reserve time was, the less the content of volatile oil were. The density becomed smaller in proper order according to crude Ramules Cinnamomi, product processed with honeybee and product processed by frying. But different store time and preparing methods hardly influenced the component of its volatile oil.
Conclusion:
It's useful for Ramulas Cinnamomi to be prepared by frying or with honeybee.
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