| 不同炮制方法对稻芽还原糖含量的影响研究 |
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| 引用本文： | 石继连,蒋新平,许娟,朱丽婷,魏仁荣,贺福元.不同炮制方法对稻芽还原糖含量的影响研究[J].中国药师,2012,15(3):318-320. |
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| 作者姓名： | 石继连 蒋新平 许娟 朱丽婷 魏仁荣 贺福元 |
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| 作者单位： | 湖南中医药大学药学院中药药性与药效研究实验室 长沙 410208 |
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| 基金项目： | 2010年湖南省大学生研究性学习和创新性实验计划项目（编号：2010-169） |
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| 摘 要： | 目的:比较稻芽3种炮制品中还原糖的含量.方法:运用3,5-二硝基水杨酸比色法(DNS法)在488 nm处测定稻芽3种炮制品中还原糖的含量.结果:生稻芽、炒稻芽及焦稻芽中还原糖的含量分别为3.73％、1.29％和0.30％.结论:随着炮制加热程度的增加,稻芽的还原糖含量逐渐降低.
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| 关 键 词： | 稻芽 炮制品 还原糖 含量 3·5-二硝基水杨酸比色法 |
| 收稿时间： | 2011/11/2 0:00:00 |
| 修稿时间： | 2011/12/6 0:00:00 |
Determination of Reducing Sugar in Different Processed Products of Oryzae Fructus Germinatus |
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| Shi Jilian,Jiang Xinping,Xu Juan,Zhu Liting,Wei Renrong and He Fuyuan.Determination of Reducing Sugar in Different Processed Products of Oryzae Fructus Germinatus[J].China Pharmacist,2012,15(3):318-320. |
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| Authors: | Shi Jilian Jiang Xinping Xu Juan Zhu Liting Wei Renrong and He Fuyuan |
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| Institution: | Lab of Nature and Effectiveness of Chinese Medicine, School of Pharmacy, Hunan University of Chinese Medicine, Changsha 410208, China;Lab of Nature and Effectiveness of Chinese Medicine, School of Pharmacy, Hunan University of Chinese Medicine, Changsha 410208, China;Lab of Nature and Effectiveness of Chinese Medicine, School of Pharmacy, Hunan University of Chinese Medicine, Changsha 410208, China;Lab of Nature and Effectiveness of Chinese Medicine, School of Pharmacy, Hunan University of Chinese Medicine, Changsha 410208, China;Lab of Nature and Effectiveness of Chinese Medicine, School of Pharmacy, Hunan University of Chinese Medicine, Changsha 410208, China;Lab of Nature and Effectiveness of Chinese Medicine, School of Pharmacy, Hunan University of Chinese Medicine, Changsha 410208, China |
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| Abstract: | Objective：To compare the content of reducing sugar in three different processed products of Oryzae fructus germinatus （OFG）.Method：Reducing sugar extracted from three different processed products of Oryzae fructus germinatus was determined by 3, 5-dinitrosalicylic acid colorimetric method（DNS method） at UV wavelength of 490 nm.Result：The content of reducing sugar extracted from the crude product,the stir-fried to yellow product and the stir-fried to brown product of Oryzae fructus germinatus was 3.73%, 1.29%and 0.30%,respectively.Conclusion：The higher degree of stir-fried processing,the lower content of reducing sugar in the Oryzae fructus germinatus. |
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| Keywords: | Oryzae fructus germinatus Processed product Reducing sugar Content DNS method |
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