| 引用本文: |
肖岚； 杨梓懿； 陈曦；.不同炮制方法对菟丝子中多糖含量的影响[J].湖南中医药大学学报,2011,31(5):44-45[点击复制] |
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| 不同炮制方法对菟丝子中多糖含量的影响 |
| 肖岚；杨梓懿；陈曦； |
| (湖南中医药大学药学院) |
| 摘要: |
| 目的考察不同炮制方法对菟丝子中多糖含量的影响。方法采用硫酸-苯酚比色法测定菟丝子不同炮制品的多糖含量。结果菟丝子不同炮制品多糖含量有差异,生菟丝子多糖含量为5.34%,经酒炙后是其生品的1.98倍,是清炒品的1.62倍。结论菟丝子经炮制后能显著提高多糖的含量。 更多还原 |
| 关键词: 菟丝子 炮制方法 多糖 苯酚-硫酸法 |
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| Effects of on polysaccharidedifferent processescontent in Cuscuta chinens |
| XIAO Lan,YANG Zi-yi,CHEN Xi |
| (College of Pharmacy,TCM University of Hunan,Changsha,Hunan 410208,China)) |
| Abstract: |
| Objective To investigate the effects of different processing methods on the polysaccharide content of Cuscuta chinens. Methods The phenol-sulfuric acid method was used
[()detect the dodder content in different processed products of the polysaccharide. Results Cuscu-to chinens polysaccharide in different processed products were different and Cuscuta chinens
polysaccharide content of 5.43% in raw Cuscuta chinens, the polysaccharide content by wine was 1.98 times and sal[一)roiled product was 1.62 times. Conclusion Cuscuta chinens, after processing, can enhance remarkably polysaccharide content. |
| Key words: China dodder processing methods polysaccharide sulfuric acid-phenol method |
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