益智仁盐炙前后挥发油的GC-MS分析及抗乙酰胆碱酯酶活性测定
Essential oils of Alpiniae Oxyphyllae Fructus before and after salt-fried:GC-MS analysis and their anti-acetylcholinesterase activity

DOI: 10.6040/j.issn.1671-7554.0.2015.301

Keywords: 益智仁,挥发油,气相色谱-质谱联用法,盐炙,抗乙酰胆碱酯酶活性,
Alpiniae Oxyphyllae Fructus,Salt-fried,Essential oil,Gas chromatography-mass spectrometry,Acetylcholinesterase inhibitory activity

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