摘要
目的:比较不同"发汗"加工方法对杜仲多糖含量的影响,为杜仲合理产地加工提供科学理论依据。方法:采用紫外分光光度法测定杜仲多糖含量。结果:与生品比较:传统"发汗"品中多糖含量显著降低(P<0.05),其他"发汗"品中多糖含量显著增加(P<0.01)。与传统"发汗"品比较:其他"发汗"品中多糖含量显著增加(P<0.01),以蒸后"发汗"品最高。结论:杜仲临床应用如以多糖药理作用为主,建议采用蒸后"发汗"加工方法的制品。
Objective: To compare the effects of different “sweating” processing methods on the polysaccharide content of Eucommia ulmoides Oliv and provide scientific theoretical basis for the rational production of Eucommia ulmoides Oliv. Methods: The content of polysaccharides in Eucommia ulmoides Oliv. was determined by UV spectrophotometry. Results: Compared with raw products, the content of polysaccharide in traditional “sweated” products was significantly lower ( P <0.05), and the content of polysaccharides in other “sweated” products was significantly increased ( P <0.01). Compared with the traditional "sweated" products, the content of polysaccharides in other "sweated" products increased significantly ( P <0.01), with steamed products the highest. Conclusion: The clinical application of Eucommia ulmoides is mainly based on the pharmacological action of polysaccharides. It is recommended to steam the Eucommia ulmoides before“sweating” process.
作者
魏学军
林先燕
李雪营
董梦欣
杨钧博
WEI Xue-jun;LIN Xian-yan;LI Xue-ying;DONG Meng-xin;YANG Jun-bo(Qiannan Medical College for Nationalities,Duyun 558013,Guizhou)
出处
《黔南民族医专学报》
2019年第1期8-10,19,共4页
Journal of Qiannan Medical College for Nationalities
基金
黔南州社会发展(卫生类)科技计划项目(黔南科合社字201771号)
黔南民族医学高等专科学校大学生科技创新项目(QNYZ201721)
关键词
杜仲
多糖
发汗
加工方法
Eucommia ulmoides
polysaccharide
sweating
processing method
