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[Objective] To discuss the effects of stir-frying with wine on polysaccharides content in RHIZOMA CURCUMAE LONGAE.[Methods]Polysaccharides contents in RHIZOMA CURCUMAE LONGAE before and after stir-frying with wine were compared by phonel-sulfuric acid method. [Results]There was good linear relationship when the glucose concentration was 10- 70 μg / m L; the average recovery rate was 99. 67% and RSD was 1. 33%. Polysaccharides contents in RHIZOMA CURCUMAE LONGAE processing products were as follows: stirfrying with wine( 1. 38%) > crude drugs( 0. 68%). Stir-frying with wine enhanced the dissolution of polysaccharides in RHIZOMA CURCUMAE LONGAE. [Conclusions] This research provided scientific references for the clinical application and quality standard establishment of decoction processing of RHIZOMA CURCUMAE LONGAE.
[Methods] To discuss the effects of stir-frying with wine on polysaccharides content in RHIZOMA CURCUMAE LONGAE. [Methods] Polysaccharides contents in RHIZOMA CURCUMAE LONGAE before and after stir-frying with wine were compared by phonel-sulfuric acid method. [Results] The average recovery rate was 99. 67% and RSD was 1. 33%. Polysaccharides contents in RHIZOMA CURCUMAE LONGAE processing products were as follows: stirfrying with wine (1.38%)> crude drugs (0.68%). Stir-frying with wine enhanced the dissolution of polysaccharides in RHIZOMA CURCUMAE LONGAE. [Conclusions] This research provides scientific references for the clinical application and quality standard establishment of decoction processing of RHIZOMA CURCUMAE LONGAE.