Studies on the Change of the Content of Polysaccharides in Crude and Processed Fructus Corni
- VernacularTitle:山茱萸炮制前后多糖的含量变化研究
- Author:
Xiaojuan LIANG
;
Weifeng DU
;
Baochang CAI
;
Xiaodong CONG
;
Yun ZHANG
- Publication Type:Journal Article
- Keywords:
Fructus Corni;
Processing;
Polysaccharides;
Phenol-sulfuric acid method
- From:
Traditional Chinese Drug Research & Clinical Pharmacology
2000;0(05):-
- CountryChina
- Language:Chinese
-
Abstract:
Objective To investigate the change of the content of polysaccharides in crude and processed Fructus Corni,thus to approach the process mechanism of Fructus Corni.Methods The content of polysaccharides in the crude and processed Fructus Corni was determined by phenol-sulfuric acid method.Results After processing with wine,the content of polysaccharides of Fructus Corni decreased from 10.12 %(content of total polysaccharidesbeing 51.41 %) to 5.91 %(content of total polysaccharidesbeing 53.10 %),decreased by 41.60 %as compared with that in the crude Fructus Corni.Conclusion After processing with wine,the content of polysaccharides decreases markedly.The results provide certain evidence for approaching the process mechanism of Fructus Corni.
