| 中药狗脊及其炮制品中氨基酸和总糖的比较分析 |
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| 引用本文： | 贾天柱,周鹤,解世全,王延年,王忠海.中药狗脊及其炮制品中氨基酸和总糖的比较分析[J].中成药,2000,22(10):700-701. |
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| 作者姓名： | 贾天柱 周鹤 解世全 王延年 王忠海 |
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| 作者单位： | 1. 辽宁中医学院,辽宁,沈阳,110032
2. 沈阳新利生物工程公司,辽宁,沈阳,110032 |
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| 摘 要： | 目的：比较狗脊炮制前后总糖和氨基酸的含量变化。方法：总糖含量用硫酸苯酚法，氨基酸测定用氨基酸自动分析仪。结果：总糖含量是生品〉单蒸〉酒蒸〉砂烫〉盐制；氨基酸部量也是生品含量最高。结论：狗脊炮制可使炮制品总糖和氨基酸降低。
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| 关 键 词： | 狗脊 氨基酸 炮制品 总量 含量 |
| 文章编号： | 1001-1528(2000)10-0700-02 |
| 修稿时间： | 2000年3月2日 |
Comparative Analysis of Amino Acid and Total Sugar in Rhizoma Cibitii and Its Processed Products |
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| JIA Tian-zhu,ZHOU He,XIE Shi-quan,WANG Yan-nian,WANG Zhong-hai.Comparative Analysis of Amino Acid and Total Sugar in Rhizoma Cibitii and Its Processed Products[J].Chinese Traditional Patent Medicine,2000,22(10):700-701. |
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| Authors: | JIA Tian-zhu ZHOU He XIE Shi-quan WANG Yan-nian WANG Zhong-hai |
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| Abstract: | Objective:To compare the content alteration of total sugar and amino acid in Rhizoma Cibotii and its processed products.Methods:The content of total sugar was determined with phenol sulfate method. The amino acid was determined with amino acid automatic analysor.Results:The samples with the total sugar content in decreasing order were the raw, the steamed, the steamed with wine, the stir fried with sand and the steamed with salt solution. The total content of amino acid was also the highest in the raw.Conclusion:Processing can decrease the content of total sugar and amino acid in Rhizoma Cibotii. |
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| Keywords: | Rhizoma Cibotii processing amino acid sugar |
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