title: [Effect of processing on essential components of Raphnus sativus L].
abstract: The raphnine and tallow oil contents in crude, stir-fried and toasted Raphnus ativus were determined. The physical constants and chemical composition of tallow oil before and after processing were compared. The results showed the above indexes had changed in different degrees.
authors.affiliation: Shandong College of Traditional Chinese Medicine, Jinan.
authors.forename: G H
authors.initials: GH
authors.lastname: Li
mesh_terms: D004365:Drugs, Chinese Herbal / Q000737:chemistry*; D005223:Fats / Q000032:analysis*; D006358:Hot Temperature
chemical_list: D004365:Drugs, Chinese Herbal; D005223:Fats; C013698:tallow