中药麦芽的品种整理及质量研究──Ⅰ.中药麦芽及其炮制品的蛋白电泳研究

VARIETY SYSTEMATIZATION AND QUALITY STUDY OF CHINESE MEDICINAL MALT──Ⅰ. STUDY ON MEDICINAL MALT AND ITS PROCESSED FORMS BY MEANS OF PROTEIN ELECTROPHORESIS

为探讨不同产地、不同炮制方法对麦芽所含蛋白质的影响，对山东省各地、市的17个麦芽样品进行了聚丙烯酰胺凝胶电泳分析。结果表明，麦芽经炮制后，蛋白电泳谱带的数目有明显改变，生麦芽有5条一级谱带，炒麦芽仅有2条一级谱带、焦麦芽无谱带。此结果为麦芽的品种整理及质量研究提供参考依据。

Seventeen samples of medicinal malt (Fractus Hordei Germinatus)produced in various parts of Shandong Province were analysed by means of polyacrylamide gel electrophoresis to find out the influence that different production areas and different processing methods of the drug exert on the protein it contains. The results of the study show that the electrophoregram of the processed malt differs distinctly from that of the raw one in the number of bands: 5 primary bands are present on the electrophoregram of raw malt while only 2 can be seen on the gram of torrefied onel and none on that of the ustulated. The results provide a reference basis in the variety systematization of and quality study on malt.