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| 不同炮制方法对黄芪中糖含量的影响 | |
| 引用本文： | 毕玉霞,董红霞,方磊涵,孙学领.不同炮制方法对黄芪中糖含量的影响[J].安徽农业科学,2007,35(29):9298-9298,9301. |
| 作者姓名： | 毕玉霞 董红霞 方磊涵 孙学领 |
| 作者单位： | 1. 商丘职业技术学院,河南商丘,476100 2. 湖南农业大学,湖南长沙,410128 3. 商丘天一生物技术有限公司,河南商丘,476000 |
| 基金项目： | 河南省商丘市科技攻关项目 |
| 摘 要： | 探讨了不同的炮制方法对黄芪中糖含量的影响,采用硫酸-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。结果表明:黄芪及其炮制品中水溶性糖含量依次为:生品>米制>酒制>盐制>炒制>盐麸制,生品的含量最高。而还原性糖依次为:生品>米制>酒制>盐制>炒制>盐麸制,生品的含量最高。黄芪炮制后其多糖含量均比生黄芪高,多糖含量依次为:酒制>盐制>炒制>米制>盐麸制>生品,酒制最高。为黄芪在临床应用中达到最佳治疗效果提供了重要依据。 |
| 关 键 词： | 黄芪 炮制 糖 测定 |
| 文章编号： | 0517-6611（2007）29-09298-01 |
| 修稿时间： | 2007-05-29 |
Effect of Processing Methods on the Contents of Saccharides in Huangqi |
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| BI Yu-xia et al.Effect of Processing Methods on the Contents of Saccharides in Huangqi[J].Journal of Anhui Agricultural Sciences,2007,35(29):9298-9298,9301. | |
| Authors: | BI Yu-xia |
| Institution: | Shangqiu Vocational and Technical College, Shangqiu, Henan 476100 |
| Abstract: | Effect of processing methods on the contents of saccharides in Huangqi was discussed.Contents of reducing saccharides,water-soluble sugar and polysaccharides in Huangqi and its processed products were determined with phenol-H2SO4 method.Result showed that the content of polysaccharide in alcohol-broiled product was the highest of all the products.In the rest,contents in crude drugs were all higher.This research provided important basis to reach the best therapeutic effect in clinical practice for Hangqi. |
| Keywords: | Huangqi Processing Saccharide Determination |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ | |