中药麦芽的品种整理及质量研究──Ⅱ.麦芽及其炮制品的糖化力测定

VARIETY SYSTEMATIZATION AND QUALITY STUDY OF CHINESE MEDICINAL MALT──Ⅱ. DETERMINATION OF SACCHAROGENIC POWER OF MEDICINAL MALT AND ITS PROCESSED FORMS

利用斐林氏容量法（Fehling’sreagent）对不同胚芽长度的生麦芽、炒麦芽及焦麦芽进行了糖化力的测定，结果表明，以30℃烘干的胚芽长度为0．5～1．0cm范围内的生麦芽糖化力值最高，说明此范围内的生麦芽淀粉酶的活性最强，质量最佳。此结果可供修订麦芽的质量标准时参考。

Fehling’s reagent method has been used to determine the saccharogenic power of raw medicinal malt,torrefied malt and ustulated malt with different plumule lengths. It has been found that raw malt dried in oven at 30℃ and with plumule lengths of 0.5-1.0 cm shows the greatest value of saccharogenic power, which indicates that the amylase activity of raw malt is the strongest of all,and hence raw malt is of the best quality. The findings are of reference significance for future revision of the quality standards of malt.