Effects of processing on contents of saccharides in huangqi.
- Author:
Yuan-hong TIAN
1
;
Feng-yun JIN
;
Hong LEI
Author Information
- Publication Type:Journal Article
- MeSH: Astragalus membranaceus; chemistry; Drug Stability; Drugs, Chinese Herbal; analysis; Hot Temperature; Oryza; Plant Roots; chemistry; Plants, Medicinal; chemistry; Polysaccharides; analysis; Salts; Technology, Pharmaceutical; methods; Wine
- From: China Journal of Chinese Materia Medica 2003;28(2):128-173
- CountryChina
- Language:Chinese
-
Abstract:
OBJECTIVETo explore the effect of processing on the contents of saccharides in Huangqi.
METHODThe contents of reducing saccharides, water-soluble saccharides and poly saccharides in Huangqi and its processed products were determined with phenol-H2SO4 method.
RESULTThe contents of poly saccharides in the alcohol-broiled product were the highest of all the products. The others were all higher than those in the crude drug.
CONCLUSIONDifferent processing methods result in different effects on the above saccharides, which administers to the interpretation of the theory of Huangqi processing.
