摘要
目的考察不同炮制方法对佛手总多糖含量的影响。方法以紫外-可见分光光度法,采用苯酚-硫酸法测定佛手不同炮制品中总多糖含量。结果以水为溶剂时佛手总多糖提取率高;炮制前后总多糖含量无明显变化。结论佛手药材可采用清炒、蒸制、微波等多种方式进行加工处理。
Objective To investigate the effect of different processing methods on the contents of the total polysaccharides,flavonoids in bergamot. Methods Phenol- sulphuric method was applied to detetermine total polysaccharide by UV- visible spectrophotometry. Results The content of Bergamot total polysaccharides is higher with water as extraction media than ethanol;The content of total polysaccharides have no change obviously after processing. Conclusion Bergamot herbs can be used fried, steaming,microwave,etc, for reprocessing.
出处
《中国药业》
CAS
2012年第4期24-26,共3页
China Pharmaceuticals
基金
广东省广州市科技厅科技攻关引导项目(中药新药复方参术调脂胶囊的研制)
项目编号:2007Z3-E5021
关键词
佛手
总多糖
含量
bergamot
total polysaccharides
content
