| 醋酸配伍前后生脉散中多糖含量的变化 |
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| 引用本文： | 傅华洲,李伟平,朱学鑫,蒋福升,丁志山.醋酸配伍前后生脉散中多糖含量的变化[J].医学研究杂志,2011,40(8):74-77. |
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| 作者姓名： | 傅华洲 李伟平 朱学鑫 蒋福升 丁志山 |
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| 作者单位： | 1. 杭州市第一人民医院中医科,310006
2. 浙江中医药大学,杭州,310053 |
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| 基金项目： | 浙江省中医药管理局资助项目 |
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| 摘 要： | 目的研究五味子以及醋酸代替五味子配伍前后生脉散中多糖含量的变化。方法将五味子单煎,人参、麦冬配伍五味子,人参、麦冬,人参、麦冬与5%醋酸共煎后,用硫酸苯酚法测定各水煎液中多糖的含量。结果生脉散中多糖的含量较高,但生脉散配伍五味子后,多糖的含量下降了4.7%。用醋酸代替五味子后,多糖的含量下降了15.4%。结论配伍会引起生脉散复方中多糖含量的变化,且五味子以及用醋酸代替五味子配伍后生脉散多糖含量的变化趋势是一致的。
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| 关 键 词： | 生脉散 配伍 五味子 醋酸 多糖 |
| 收稿时间： | 2011/1/10 0:00:00 |
| 修稿时间： | 2011/5/31 0:00:00 |
Change of Polysaccharide Content of Shengmai Powder before and after the Acetic Acid Compatibility |
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| Fu Huazhou,Li Weiping,Zhu Xuexin,Jiang Fusheng,Ding Zhishan.Change of Polysaccharide Content of Shengmai Powder before and after the Acetic Acid Compatibility[J].Journal of Medical Research,2011,40(8):74-77. |
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| Authors: | Fu Huazhou Li Weiping Zhu Xuexin Jiang Fusheng Ding Zhishan |
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| Institution: | Fu Huazhou,Li Weiping,Zhu Xuexin,Jiang Fusheng,Ding Zhishan.Department of TCM,First Hospital of Hangzhou City,Zhejiang 310006,China |
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| Abstract: | Objective To study the changes of polysaccharide content of Shengmai powder before and after fruit of Chinese magnoliavine as well as the acetic acid compatibility.Methods The fruit of Chinese magnoliavine,ginseng,wheat winter and fruit of Chinese magnoliavine compatibility,ginseng,wheat winter,ginseng,wheat winter and 5% HAC were decocted.Then the polysaccharide content ineach water solution was determinated by the Phenol-sulfuric acid method.Results Shengmai powder had high polysaccharide content.After co... |
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| Keywords: | Shengmai powder Compatibility Fruit of Chinese magnoliavine Acetic acid Polysaccharide |
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