Oleanolic acid lowered body weight, serum leptin, FFA and MDA, elevated the levels of serum TAOC.
高脂饮食大鼠给予齐墩果酸后，体重减轻，血清瘦素、FFA降低，MDA减少，总抗氧化能力(TAOC)增高。
The content of oleanolic acid in grape skin was about 1% and satisfied the demands of industrial production.
葡萄中齐墩果酸主要存在于葡萄皮中，含量可高达1%左右，符合工业化提取要求；
Method:UV-visible spectrophotometry was adopted to deter- mine the dissolution of Oleanolic acid in Zhentangkang capsule.
方法：以紫外-可见分光光度法测定齐墩果酸的含量。
The highest content of ursolic acid and oleanolic acid was obtained by soxhlet extraction methods comparing with other methods.
五种方法比较得出索氏提取得熊果酸和齐墩果酸含量最高；
The TLC factors for analysing oleanolic acid is summarized. And useful references for identifying and chemical analysing is provided.
以齐墩果酸为主要成分的药物进行薄层分析条件综述，为齐墩果酸成分分析鉴别提供参考。
The antagonistic effect of oleanolic acid (OA) on anaphylactic shock in guinea-pigs sensitized with penicilloyl (BPO)-protein was studied.
研究了齐墩果醇酸（OA）对青霉噻唑（BPO）蛋白致敏豚鼠过敏性休克的对抗作用。
Objective: to establish a method of determining the dissolution in Zhentangkang capsule by UV - visible spectrophotometry for Oleanolic acid.
前言：目的：建立贞糖康胶囊中齐墩果酸溶出度的测定方法。
One of the most powerful means in the development of oleanolic acid new dosage forms is to increase its solubility and drug dissolution velocity.
增加药物溶解度和溶出速率，是齐墩果酸新制剂研究中的主要措施。
The oleanolic acid content in stems at flowering and early flowering stage are all high, and the early flowering stage higher than the final flowering.
叶中齐墩果酸含量在终花期达到最高，而花中齐墩果酸含量在盛花期达到最高，盛花期之后逐渐下降。
By this research, 23 triterpenoid derivants have been prepared by structural modification of ursolic acid and oleanolic acid, and most of them are new compounds.
通过该课题的实施，对熊果酸及齐墩果酸结构进行修饰和改造，共计获得了23种三萜类衍生物，其中大多为新化合物。
Objective:To establish a RP-HPLC method for the determination of swertiamarin, sweroside, gentiopicrin and oleanolic acid in different parts of Swertia pseudochinesis.
目的：建立应用RP-HPLC测定当药及不同部位中獐牙菜苦苷、当药苷、龙胆苦苷和齐墩果酸的含量测定方法。
The above data suggested that the content of total flavone, vitamin C and oleanolic acid decreased obviously during the fermentation but their relative content remained high.
发酵过程中总黄酮、维生素C、齐墩果酸含量明显下降，但相对含量仍很高。
The above data suggested that the content of total flavone, vitamin C and oleanolic acid decreased obviously during the fermentation but their relative content remained high.
发酵过程中总黄酮、维生素C、齐墩果酸含量明显下降，但相对含量仍很高。
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