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目的 比较商陆原药材和醋煮品的多糖含量。方法 蒽酮 -硫酸法。结果 原药材的多糖含量为 1 0 3%,醋煮品的多糖含量为 1 0 6 %。结论 原药材和醋煮品的多糖含量相等。
Objective To compare the content of polysaccharides in medicinal herbs and vinegar products in Shanglu. Methods Anthrone-sulfuric acid method. Results The crude drug content of polysaccharide was 103%, vinegar cooking polysaccharide content of 106%. Conclusion The crude drug and vinegar products have the same polysaccharide content.