| 车前子及其炮制品中多糖含量的分析 |
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| 引用本文： | 王东,林力,袁昌鲁,宫中月,王延涛.车前子及其炮制品中多糖含量的分析[J].时珍国医国药,2002,13(4):197-198. |
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| 作者姓名： | 王东 林力 袁昌鲁 宫中月 王延涛 |
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| 作者单位： | 辽宁中医学院,辽宁,沈阳,110032 |
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| 基金项目： | 辽宁省教育厅高等学校科学研究资助项目(2 0 2 1330 9) |
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| 摘 要： | 目的：探讨车前子炮制方法对其多糖含量的影响因素。方法：分光光度法测定多糖含量和凝胶色谱法分析。结果：不同种车前子炮制品同其生品相比较；多糖含量均降低。多糖结构均改变。结论：清炒及盐炙能使车前子中多糖发生降解，从而影响其多糖含量。
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| 关 键 词： | 车前子 炮制 多糖含量 多糖结构 中药 |
| 文章编号： | 1008-0805(2002)04-0197-02 |
| 修稿时间： | 2001年12月13 |
Analysis of Content of Polysaccharides in Seeds of Plantaginis and Their Processed Products |
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| WANG Dong,LIN Li,YUAN Chang lu,GONG Zhong yue,WANG Yan tao.Analysis of Content of Polysaccharides in Seeds of Plantaginis and Their Processed Products[J].Lishizhen Medicine and Materia Medica Research,2002,13(4):197-198. |
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| Authors: | WANG Dong LIN Li YUAN Chang lu GONG Zhong yue WANG Yan tao |
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| Abstract: | Objective:To explore the affection factors to content of polysaccharides in seeds of Plantaginis caused by different processing methods.Methods:To determine the content of polysaccharides by spectrophotography and analyse by gel chromatography. Results:Compared with their crude seeds the content of polysaccharides in the processed products decreased and the structures of polysaccharides changed. Conclusion:The polysaccharides in seeds of Plantaginis were degraded after roasted without addition or roasted with salt, which further affected the content of polysaccharides. |
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| Keywords: | Seeds of Plantaginis Processing Content of polysaccharides Structures of polysaccharides |
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