| 几种炮制方法对大黄中多糖含量的影响 |
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| 引用本文： | 滕坤,徐建娜. 几种炮制方法对大黄中多糖含量的影响[J]. 通化师范学院学报, 2011, 0(2): 29-30 |
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| 作者姓名： | 滕坤 徐建娜 |
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| 作者单位： | 通化师范学院制药与食品科学系; |
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| 摘 要： | 目的研究酒大黄、熟大黄、大黄炭和醋大黄这四种不同的炮制方法对大黄中多糖含量的影响.方法用水提醇沉法提取大黄多糖,用苯酚—硫酸比色法测定多糖的含量.结果酒大黄和熟大黄会使大黄中多糖含量有所增加,且酒大黄对大黄中多糖的含量影响较大;大黄炭和醋大黄会使大黄中多糖含量有所降低,且醋大黄对大黄中多糖的含量影响较大.
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| 关 键 词： | 大黄 炮制 多糖含量 影响 |
Several Processing Methods on Rheum palmatum L.in Polysaccharide Content |
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| TENG Kun,XU Jian-na. Several Processing Methods on Rheum palmatum L.in Polysaccharide Content[J]. Journal of Tonghua Teachers College, 2011, 0(2): 29-30 |
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| Authors: | TENG Kun XU Jian-na |
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| Affiliation: | TENG Kun,XU Jian-na (Department of Pharmacy and Food Science,Tonghua Normal University,Tonghua,Jilin 134002,China) |
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| Abstract: | Objective Studying Rheum palmatum L.wine,cooked Rheum palmatum L.,Rheum palmatum L.charcoal and vinegar of the four different processing methods on the Rheum palmatum L.in the polysaccharide content.Method Using water extraction and alcohol precipitation to Rheum palmatum L.polysaccharides with phenol-sulfuric acid colorimetric assay for polysaccharide content.Conclusion Wine and cooked Rheum palmatum L.will increase in polysaccharide content,and Rheum palmatum L.for Rheum palmatum L.wine polysaccharide con... |
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| Keywords: | Rheum palmatum L. concoct polysaccharide content impact |
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