| 炮制对黄芪中糖含量的影响 |
| |
| 引用本文： | 田源红,靳凤云,雷红.炮制对黄芪中糖含量的影响[J].中国中药杂志,2003,28(2):128-129. |
| |
| 作者姓名： | 田源红 靳凤云 雷红 |
| |
| 作者单位： | 贵阳中医学院,药学系,贵州,贵阳,550002 |
| |
| 摘 要： | 目的:探讨炮制对黄芪中糖含量的影响。方法:用硫酸-苯酚法测定了黄芪及其炮制品还原性糖、水溶性糖和多糖的含量。结果:酒制黄芪中多糖含量最高,其余炮制品均较生品高。结论:不同炮制方法对黄芪中糖类含量有显著影响,这对阐述黄芪的炮制理论有一定意义。
|
| 关 键 词： | 黄芪 炮制 还原性糖 水溶性糖 多糖 |
| 文章编号： | 1001-5302(2003)02-0128-02 |
| 收稿时间： | 2002/2/12 0:00:00 |
Effects of Processing on Contents of Saccharides in Huangqi |
| |
| TIAN Yuan-hong;JIN Feng-yun;LEI Hong.Effects of Processing on Contents of Saccharides in Huangqi[J].China Journal of Chinese Materia Medica,2003,28(2):128-129. |
| |
| Authors: | TIAN Yuan-hong;JIN Feng-yun;LEI Hong |
| |
| Affiliation: | Guiyang College of Traditional Chinese Medicine, Guiyang 550002, Guizhou, China. tyh8315@sohu.com |
| |
| Abstract: | Objective: To explore the effect of processing on the contents of saccharides in Huangqi. Method: The contents of reducing saccharides, water-soluble saccharides and poly saccharides in Huangqi and its processed products were determined with phe-nol-H2SO4 method. Result: The contents of poly saccharides in the alcohol-broiled product were the highest of all the products. The others were all higher than those in the crude drug. Conclusion: Different processing methods result in different effects on the above saccharides, which administers to the interpretation of the theory of Huangqi processing. |
| |
| Keywords: | Huangqi processing reducing saccharides water-soluble saccharides poly saccharides |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ |
|
