题目内容

关于山楂炮制后的现代研究，叙述不正确的是( )

A. 焦山楂黄酮类成分只保留了25.8%
B. 焦山楂总有机酸只保留32.8%
C. 炒山楂有机酸含量稍有降低
D. 炒山楂黄酮类成分明显降低
E. 山楂中总黄酮和总有机酸都集中在果肉中

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