[Content of histoamine in processed Phytolacca americana L].
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.
Cheng
M
M
Institute of Traditional Chinese Materia Medica, Chinese Academy of Traditional Chinese Medicine, Beijing.
Yuan
S
S
D003124:Colorimetry; D004365:Drugs, Chinese Herbal / Q000737:chemistry*; D006632:Histamine / Q000032:analysis*; D006358:Hot Temperature; D013678:Technology, Pharmaceutical
D004365:Drugs, Chinese Herbal; D006632:Histamine