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目的 :探讨炮制对当归药材中糖含量影响。方法 :用硫酸 苯酚法测定了当归及其不同炮制品还原性糖、水溶性糖和多糖的含量。结果 :酒炒当归中上述糖类高于生当归 ,而其余炮制品中糖类的含量均低于生当归。结论 :不同的炮制方法对当归中的糖类含量有显著影响 ,这对阐述当归炮制理论具有一定意义。
Objective : To explore the effect of concocting on sugar content in Angelica sinensis. Methods : The contents of reducing sugar, water soluble sugar and polysaccharide of Angelica sinensis and its different processed products were determined by sulfuric acid phenol method. Results: The above sugars in Angelica sinensis were higher than those in Angelica sinensis. The content of sugar in the other processed products was lower than that of Angelica sinensis. Conclusion : Different processing methods have a significant effect on the sugar content in Angelica sinensis, which is of significance for elaborating the theory of Angelica sinensis.