摘要
目的:测定并考察吴茱萸炮制前后多糖的含量变化,以探讨甘草炙吴茱萸的炮制机理。方法:采用苯酚-硫酸法测定甘草炙吴茱萸炮制前后多糖的含量。结果:生品总糖含量为39.30%,得率为5.01%;制品总糖含量为48.37%,得率为6.19%,较生品多糖得率上升了23.54%。结论:吴茱萸经甘草炙后,多糖得率显著上升。实验结果为探讨吴茱萸炮制机理提供了一定的依据。
Objective ：To investigate the changes of the content of polysaccharides in crude and processed Fructus Evo- diae, thus to approach the process mechanism of Fructus Evodiae. Methods ： The contents of polysaccharides in the crude and processed Fructus Evodiae were determined by phenol - sulfuric acid method. Results：After processed with Radix et Rhizoma Glycyrrhizae ,the content of polysaccharides of Fructus Evodiae increased from 5.01% （content of total polysac- charides being 39.30% ）to 6.19% （content of total polysaccharides being 48.37% ）, increasing by 23.54% as compared with that in the crude Fructus Evodiae. Conclusion：After processed with Radix et Rhizoma Glycyrrhizae ,the content of poly- saccharides increased sharply. The results provide certain evidence for studying the process mechanism of Fructus Evodiae.
出处
《中华中医药学刊》
CAS
2012年第11期2426-2427,共2页
Chinese Archives of Traditional Chinese Medicine
基金
国家自然科学基金资助项目(30873438)
关键词
吴茱萸
甘草炙
多糖
苯酚-硫酸法
Fructus Evodiae
Radix et Rhizoma Glycyrrhizae
polysaccharides
Phenol - sulfuric acid method
