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期 刊 ：中国中药杂志 1993年 18卷 02期 页码：89.

关键词：菜菔子；炮制；莱菔素；脂肪油；

Keywords:Raphnus sativus, processing, raphnine, tallow oil,

摘 要 ：对莱菔子生品、清炒品和烘制品中莱菔素以及脂肪油含量进行了测定,并比较了脂肪油炮制前后的物理常数、化学组分的变化,结果表明炮制前后以上指标都有不同程度的变化。

Abstract:The raphnine and tallow oil contents in crude, stair-fried and toasted Raphnus ativus were determined. The physical constants: snd chemical composition of tallow oil before and after processing were compared. The results showed the above iedexes had changed in different degrees.

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