five tastes

Study on that five tastes enters into five viscera;

关于五味的五脏所入考察

objective: Study the reports on the hepatotoxicity(HTX) of herbs in certain literature and the relation between the HTX and four characters(FC), five tastes(FT), channel distributions(CD) and active components(AC) of herbs.

目的 :研究有关文献资料中中药肝毒性的报告及其与四气、五味、归经、有效成分之间的关系。

Determination of Deoxyschizandrin and Schisandrin B in Schisandra chinensis (Tuecz.) Baill. by HPLC;

北五味子中五味子甲素及乙素含量的高效液相色谱分析

Study on extractive process of fruits from Schisandra chinensis by supercritical carbon dioxide;

北五味子果实超临界CO_2萃取工艺的研究

A New Monoterpenoid Glyciside from Schisandra chinensis;

北五味子中的一个新单萜苷

Studies on the Processing Techniques and Wine Quality Made from Schisandra Chinensis;

五味子酿酒工艺及产品质量研究

Studies on the Techniques and Wine Quality of Schisandra Chinensis;

五味子酿酒工艺及配方优化研究

Study on Optimized Extraction of Fructus Schisandrae Chinensis;

五味子提取工艺的优化研究

Studies on extraction process of Fructus Schisandrae Chinensis and Fructus Ligustri Lucidi in Gandening tablet;

肝得宁片中五味子、女贞子提取工艺研究

Determination of Loganin,Gallic Acid and Schisandrin Contents before and after the Combination of Fructus Corni with Fructus Schisandrae Chinensis;

高效液相色谱法测定山茱萸与五味子配伍前后马钱苷、没食子酸及五味子醇甲的含量

Study on optimized formulation of Schisandra health drink;

五味子保健饮料配方优选研究

Study on the Extraction Technology of Polysaccharide from Schisandra;

五味子粗多糖提取工艺的研究

Establishment of high performance liquid chromatographic fingerprint of Fructus schisandrae chinensis;

北五味子的液相色谱指纹图谱的建立

This text discusses the sanitary function and technology of extractive of Fructus Schisandrae Chinensis,and the exploitation of extractive in the unity type and combination type sapid substance.

对北五味子的保健功能、提取工艺研究及其在单一型和复合型调味料中开发利用进行了论述。

Objective:To extract schisandrin from fructus schisandrae chinensis,and optimize the extracting process of fructus schisandrae chinensis.

目的:从北五味子中提取五味子醇甲,并优化五味子的提取工艺。

There are not more than five cardinal tastes (sour, acrid, salt, sweet, bitter), yet combinations of them yield more flavors than can ever be tasted.

味不过五，五味之变，不可胜尝也；

Comparative Studies on Schisandra Chinensis and Schisandra Sphenanthera;

五味子、南五味子基源植物的比较研究

Studies on the content of Deoxyschizandrin and r-Schizadrin in Different Tissues of Schisandra chinensis(Turcz) Baill

北五味子不同组织五味子素含量研究

Determination of schisandrin,schisandrol B,deoxyschizandrin,and schisandrin B in serum containing drug of Compound Wurenchun Capsula

复方五仁醇胶囊含药血清中五味子醇甲、五味子醇乙、五味子甲素、五味子乙素的测定

RP-HPLC determination of deoxyschizandrin and γ-schizandrin in Schisandra chinensis (Turcz.) Baill.oil

北五味子油中五味子甲素与五味子乙素的RP-HPLC测定

"Five tastes of medicinal herb: sour, Bitter, sweet, hot and salty"

草药的五味:酸、苦、甘、辛、咸

Put some punch to it and smooth it again.

灌点五味酒，把火灭掉。”

The Chinese cuisine is based on five tastes - sour, hot, bitter, sweet and salty.

中国菜以五味为主，这五味是酸、辣、苦、甜、咸。

A Preliminary Revision of Taxonomic System of Schisandra (Schisandraceae)

五味子属(五味子科)分类系统的初步修订

Extraction and Determination of Deoxyschizandrin from Schisandra incarnata

兴山五味子中五味子甲素的提取及测定

Determination of Schisandrin B in Fruits of Schisandra Chinensis with High Performance Liquid Chromagraphy

HPLC法测定北五味子果实中五味子甲素含量

Comparative analysis of chemical constituents in fruits of Schisandra chinensis (Turcz.) Baill.and Schisandra sphenanthera Rehd.et Wils.

北五味子和南五味子化学成分的比较分析

A density functional study of schisandrin A,B,and C

五味子素A、B和五味子丙素的密度泛函研究

Preparative separation of Schisanhenol from Schisandra chinensis by high-speed countercurrent chromatography

高速逆流法分离纯化五味子中的五味子酚

Characters of the Leaf Epidermis in Kadsura(Schisandraceae)

南五味子属(五味子科)植物叶表皮形态特征

Study and Exploid on Wurenchun Extracted from Schisandra Chinensis;

五味子提取物—五仁醇的研究与开发

Determination of Deoxyschizandrin and Schisandrin B in Fructus Schisandra Chinensis and Its Preparations with RP-HPLC;

五味子及其制剂中五味子甲素和五味子乙素含量测定及药代动力学研究

Clinical Efficacy After Chronic Sinusitis Endoscopic Sinus Surgery with Flavored Drink Flavors Wash Cavity Disinfection

加味五味消毒饮对鼻窦炎手术后疗效观察