1) Volatile oil of Rhizoma Zingiberis
干姜油
2) dry ginger essential oil
干姜精油
1.
Study on fresh ginger and dry ginger essential oils extracted by steam distillation, and the compounds of essential oils were assayed with combined capillary gas chromatography-mass spectrometry (GC-MS).
结果表明:鲜姜和干姜精油的提取率分别为0。
3) Zingiber Officinale Rosc
干姜
1.
Study on Determination of Multiply Trace Elements in Zingiber Officinale Rosc by ICP-AES;
ICP-AES法测定干姜中多种微量元素的研究
2.
Screening on Optimum Extraction Process for Zingiber officinale Rosc. in Taohua Anti-diarrhea Granule;
桃花止泻冲剂中干姜的提取工艺优选
4) ginger
[英]['dʒɪndʒə(r)] [美]['dʒɪndʒɚ]
干姜
1.
Reverse Diels Alder reaction (RDA) fragmentation and Mc Lafferty rearrangement reaction were the characteristic collision induced disassociation reaction of diarylheptanoids in ginger.
采用高效液相色谱多级质谱联用鉴定了干姜水煎剂的18个二芳基庚烷类化合物。
5) Rhizoma Zingiberis
干姜
1.
Effects of volatile oil of Fructus Litseae,Rhizoma Zingiberis and Flos Magnoliae on percutaneous penetration of the total alkali of shortstalk monkshood roots through mouse skin in vitro;
荜澄茄、干姜、辛夷挥发油对雪上一枝蒿总碱体外经皮渗透的影响
2.
Experimental study onβ-CD Inclusion Compound of Volatile Oil from Rhizoma Zingiberis;
干姜挥发油β-环糊精包合物的实验研究
3.
The Study of Radix Aconite Lateralis Prepapata Compatibility Radix Glycyrrhizae, Radix Et Rhizoma Rhei and Rhizoma Zingiberis Control Material Foundation of Herb Property Regulation
附子配伍甘草、大黄、干姜调控药性物质基础研究
6) Dried Ginger
干姜
1.
Effects of Different Processing Methods on Quality of Dried Ginger from Qianwei;
犍为干姜适宜加工方法的研究
2.
The Comparison of the Volatile Components of Dried Ginger when Decocted in Different Combinations with Other Ingredients of Banxiaxiexin Decoction;
半夏泻心汤不同配伍情况下干姜挥发性成分的比较
补充资料:干姜Ganjiang
干姜Ganjiang(温里,根茎,姜科)
拉丁名 RHIZOMA ZINGIBERIS
别名 白姜、均姜。
来源 为姜科植物姜Zingiber officinale Rosc.的干燥根茎。
原植物形态 多年生草本,高50~80cm。根茎肥厚,有浓厚的辛辣气味。叶互生,排成2列,叶鞘抱茎,叶舌膜质,披针形。花葶自根茎中抽出,穗状花序椭圆形,苞片卵形,淡绿色,花冠黄绿色,3裂片,有淡紫色条纹及淡黄色斑点,雄蕊暗紫色。蒴果。种子多数,黑色。花期7~9月。
药材性状 呈扁平块状,具指状分枝,长3~7cm,厚1~2cm。表面灰黄色或浅灰棕色,粗糙,具纵皱纹及明显的环节。分枝处常有鳞叶残存,分枝顶端有茎痕或芽。质坚实,断面黄白色或灰白色,粉性或颗粒性,内皮层环纹明显,维管束及黄色油点散在。气香、特异,味辛辣。
生境分布 我国中部、东南部至西南部各省广为栽培。
采收加工 冬季采挖,除去须根及泥沙,晒干或低温干燥。趁鲜切片晒干或低温干燥者称为“干姜片”。
性味归经 辛,热。归脾、胃、肾、心、肺经。
功能主治 温中散寒,回阳通脉,燥湿消痰。用于脘腹冷痛,呕吐泄泻,肢冷脉微,痰饮喘咳。
用量用法 煎服,3~9g。
化学成分 含挥发油类成分等。
药理作用 有镇静、镇痛、抗炎、降压、止呕、抑制胃液分泌、抗缺氧等作用。
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