1) Herba Artemisiae scopariae
绵茵陈
1.
Influencing factors of static adsorbing process of extract of Herba Artemisiae scopariae with macroporous resin;
绵茵陈提取液的大孔树脂静态吸附工艺影响因素考察
2.
Kinetic adsorption of Herba Artemisiae scopariae extract by macroporous resin;
绵茵陈提取液的大孔树脂动态吸附工艺研究
3.
HPLC fingerprints of Herba Artemisiae scopariae;
绵茵陈药材高效液相色谱指纹图谱研究
2) Herba Artemisiae scopariae
茵陈
1.
Comparison of Components of Essential Oils from Herba Artemisiae Scopariae Obtained by Supercritical Fluid Extraction and Steam Distillation;
茵陈挥发油的超临界CO_2萃取法与水蒸气蒸馏法提取的比较
2.
Extraction and Purification of Flavonoids from Herba Artemisiae Scopariae;
茵陈总黄酮的提取及初步纯化
3.
Determination of Chlorogenic Acid and Caffeic Acid in Herba Artemisiae scopariae and Shegan Kangbingdu Injection by RP-HPLC;
茵陈及射干抗病毒注射液中绿原酸和咖啡酸的含量测定
3) Artemisia capillaries Thunb
茵陈蒿
1.
Influences of Artemisia capillaries Thunb on Anitioxidation and Hepatic Functions in Fatty Liver Rats Fed with High-fat-sugar diet;
茵陈蒿提取物对高脂高糖饲养诱致脂肪肝大鼠抗氧化能力和肝功能的影响
2.
The technology of extracting flavonoids from Artemisia capillaries Thunb.
对超临界二氧化碳萃取(SCDE)技术从茵陈蒿中提取黄酮类化合物进行了研究。
3.
The content of polysaccharides in Artemisia capillaries Thunb was determined by oxybenzene-sulfuric acid colorimetry in 490nm,Conversion factor of polysaccharides f=1.
采用苯酚—硫酸分光光度法测定茵陈蒿中多糖的含量,测定波长为4 90mm ,多糖换算因子f=1 。
4) Origanum vulgare L
白花茵陈
1.
Studies on the chemical constituents of the volatile oil from leaves and stems of Origanum vulgare L.;
白花茵陈茎叶中挥发油化学成分的研究
2.
The volatile oil in Origanum vulgare L.
采用水蒸气蒸馏法从白花茵陈中提取挥发油,出油率为3。
5) Yin Chen Hao Tang
茵陈蒿汤
1.
Studies on the metabonomics of rat liver injury induced by ethanol and interfering effects of Yin Chen Hao Tang;
乙醇诱导大鼠肝损伤的代谢组学和茵陈蒿汤的干预研究
2.
Hepatoprotection of Yin Chen Hao Tang on Acute Rat Liver Injury Induced by Ethanol;
茵陈蒿汤对乙醇诱导的大鼠急性肝损伤的保护作用研究
6) Yinchenhao decoction
茵陈蒿汤
1.
Research on dissolution rates of the main active components in different combinations of Yinchenhao decoction;
茵陈蒿汤不同配伍情况下主要有效成分的溶出率研究
2.
Control study on treatment of fetomaternal ABO blood group incompatibility with Yinchenhao Decoction;
以茵陈蒿汤为主辨证治疗母儿ABO血型不合对照研究
3.
Evolution and Modern Research of Yinchenhao Decoction;
茵陈蒿汤的发展及现代研究
补充资料：鸡骨草绵茵陈煲生鱼
菜名
鸡骨草绵茵陈煲生鱼
主料
鸡骨草100克，绵茵陈2钱，甘草2钱，去核红枣8粒，瘦肉（切粒）4两，生鱼1条约500克，姜片适量，绍酒适量。
做法
洗净所有材料加水先煲，瘦肉要先飞水，生鱼要煎过，放姜避腥。煲约2.5小时即可饮用。
药用价值
清肝润肺、顺喉祛热、利湿退黄。
备注
鱼要煎过先煲，才不会腥和煲烂，下绍酒亦是同一作用，不过如落姜片，便可以因个人口味喜好而定是否下酒。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。
参考词条