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[Effects of processing on contents of saccharides in huangqi].

Yuan-hong Tian、Jin Feng-yun、Hong Lei

2003PubMedAgricultural and Biological Sciences被引 3

摘要

OBJECTIVE: To explore the effect of processing on the contents of saccharides in Huangqi. METHOD: The contents of reducing saccharides, water-soluble saccharides and poly saccharides in Huangqi and its processed products were determined with phenol-H2SO4 method. RESULT: The 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. CONCLUSION: Different processing methods result in different effects on the above saccharides, which administers to the interpretation of the theory of Huangqi processing.

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