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期 刊 ：中国中药杂志 1990年 15卷 10期 页码：19.

关键词：商陆；炮制；比色法；组织胺；

Keywords:Phytolacca americana, processing, colorimetry, histamine,

摘 要 ：用比色法测定商陆饮片中组织胺的含量。结果显示软化切制后其含量降低约23.3%,加醋炙炒后其含量似略有回升,测定方法简便,稳定,重现性好,可用于商陆饮片的质量监控。

Abstract:The contents of histamine in processed Phytolacca americana has been determined by colorimetry. The result shows that the contents tend to decrease by 23.3% when the herb is shredded, but get a bit higher again when fried with vinegar. The method may be useful in the quality control of the herb.

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