title: [Comparison between essential oils and amino acids in fresh and processed roots of Changium smyrnioides Wollf].
abstract: This paper deals with a comparative study between essential oil and amino acid constituents from the fresh root and processed product of Changium smyrnioides. Twenty-seven ingredients were identified from the essential oil, and the amino acids in roots pro- and postprocessed were found varying greatly in content.
authors.affiliation: School of Pharmacy, Second Military Medical University, Shanghai.
authors.forename: H C
authors.initials: HC
authors.lastname: Zheng
authors.forename: B K
authors.initials: BK
authors.lastname: Huang
authors.forename: Z Z
authors.initials: ZZ
authors.lastname: Wang
mesh_terms: D000596:Amino Acids / Q000032:analysis*; D004365:Drugs, Chinese Herbal / Q000737:chemistry*; D006358:Hot Temperature; D009822:Oils, Volatile / Q000032:analysis*; D013678:Technology, Pharmaceutical
chemical_list: D000596:Amino Acids; D004365:Drugs, Chinese Herbal; D009822:Oils, Volatile