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Banlangen,the dried roots of Radix isatidis,is widely used as an anti-viral agent in China in spite of the questions about its therapeutic mechanism.In our previous work,we noticed that proteins in the roots of Radix isatidis underswent glycation through Maillard reaction upon sundrying,and influences on the contents of the extract.These observations made it of interest to isolate and characterize the glycated proteins in the sundried sliced isatis root and to compare them with the corresponding proteins in fresh Radix isatidis.