不同炮制方法对黄芪中糖含量的影响

Effect of Processing Methods on the Contents of Saccharides in Huangqi

探讨了不同的炮制方法对黄芪中糖含量的影响,采用硫酸-苯酚法测定了黄芪及其炮制品还原性糖、水溶性糖和多糖的含量。结果表明:黄芪及其炮制品中水溶性糖含量依次为:生品>米制>酒制>盐制>炒制>盐麸制,生品的含量最高。而还原性糖依次为:生品>米制>酒制>盐制>炒制>盐麸制,生品的含量最高。黄芪炮制后其多糖含量均比生黄芪高,多糖含量依次为:酒制>盐制>炒制>米制>盐麸制>生品,酒制最高。为黄芪在临床应用中达到最佳治疗效果提供了重要依据。

Effect of processing methods on the contents of saeeharides in Huangqi was discussed. Contents of reducing saeeharides, water-soluble sugar and polysaccharides in Huangqi and its processed products were determined with phenol -H2SO4 method. Restih showed that the content of polysaccharide in alcohol -broiled product was the highest of all the products. In the rest, contents in crude drugs were all higher. This research provided important basis to reach the best therapeutic effect in clinical practice for Hangqi.