炮制方法对巴戟天糖类成分影响

Processing Method of Medicinal Indianmulberry Root Sugars

目的:探讨不同炮制方法对巴戟天糖类成分所带来的影响。方法:通过运用紫外-可见分光光度计对巴戟天生品与不同炮制品中水溶性糖与醇溶性糖进行测定。结果:巴戟天不同炮制品与生品中含有的糖类成分含量有明显差异(P<0.05)。结论:不同的炮制方法对巴戟天中的糖类成分所带来的影响有所差异。

objective：To investigate the different processing methods on the effects of medicinal indianmulberry root sugar composition. Methods：The ultraviolet-visible spectrophotometer is used to ba ji natural product with different processed products of water soluble sugar and alcohol soluble sugar were determined. results：Medicinal indianmulberry root of different processed products and raw product contains sugar content have significant difference（P 0.05）. Conclusion：the processing method of the different medicinal indianmulberry root of the difference between the effects of sugars.