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Effects of processing technology on essential oil and pharmacological action of frankincense

Xiang-Long Meng Yong-Lin Liang Chen-Zi Lyu Xiao-Juan Su Cong Hu Chen-Xu Ning Shuo-Sheng Zhang

传统医学研究（英文版）2021，Vol.6Issue(3)：16-36,21.

传统医学研究（英文版）2021，Vol.6Issue(3)：16-36,21.DOI:10.12032/TMR20200831196

Effects of processing technology on essential oil and pharmacological action of frankincense

Xiang-Long Meng ¹Yong-Lin Liang ²Chen-Zi Lyu ¹Xiao-Juan Su ¹Cong Hu ³Chen-Xu Ning ¹Shuo-Sheng Zhang¹

作者信息

1. College of Chinese Materia Medica and Food Engineering,Shanxi University of Chinese Medicine,Jinzhong 030619,China
2. School of Chinese Medicine,Southern Medical University,Guangzhou 510515,China
3. School of Pharmacy,Jiangxi Science and Technology Normal University,Nanchang 330013,China
折叠

摘要

关键词

Frankincense/Processing methods/Vinegar processing/Essential oil/Inflammatory/Thermal gravimetric analysis

Key words

Frankincense/Processing methods/Vinegar processing/Essential oil/Inflammatory/Thermal gravimetric analysis

引用本文复制引用

Xiang-Long Meng,Yong-Lin Liang,Chen-Zi Lyu,Xiao-Juan Su,Cong Hu,Chen-Xu Ning,Shuo-Sheng Zhang..Effects of processing technology on essential oil and pharmacological action of frankincense[J].传统医学研究（英文版）,2021,6(3):16-36,21.

基金项目

The study was funded by Natural Science Foundation of Shanxi Province,China(Grant No.2014ZD0302),Science and Technology Innovation Ability Cultivation Plan of Shanxi University of Chinese Medicine(2019PY-154),and Research Project of Health Commission of Shanxi Province(2019092).The funding body was not involved in the design of study,the collection,analysis and interpretation of data and writing process. （Grant No.2014ZD0302）

传统医学研究（英文版）

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