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期 刊 ：中国中药杂志 1991年 16卷 09期 页码：540.

关键词：中药炮制；白扁豆；磷脂；含量测定；

Keywords:processing, Semen Dolichos Lablab, phospholipid, content determination,

摘 要 ：应用薄层扫描法和钼蓝比色法对白扁豆炮制前后磷脂成分的变化进行比较分析。结果表明,白扁豆炒后总磷脂含量及磷脂组分中的磷脂酰胆碱的摩尔百分比含量均有所降低。

Abstract:A study of the chemical changes of phospholipid in crude and fried Semen Dolichos Lablab was carried out by molybdenum blue colorimetry and TLC scanning.The result shows that both the total phospholipid contents and the molar fraction of phosphatidylcholine in the fried samples are decreased as compared with the crude ones.

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