| 摘要 |
Compounded alcoholic beverage is prepd. by ultrasonic extraction of Houttuynia Cordat Thub. Thus, fresh dokumamiso is washed, put into a ultrasonicator filled with 99.5 % ethylalcohol, treated with ultrasonic vibration to extract components in the cell to and to stand for 24 hour. With removed residue, the extract is diluted in alcohol, ageing at 15-25 deg.C for 30 day.
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