| 不同方法加工人参中糖类物质的比研究 |
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| 引用本文： | 梁忠岩,苗春艳.不同方法加工人参中糖类物质的比研究[J].中国药学杂志,1994,29(4):204-206. |
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| 作者姓名： | 梁忠岩 苗春艳 |
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| 作者单位： | 东北师范大学生物系 |
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| 摘 要： | 对国内外十几种不同方法加工人参中糖类物质测定结果表明：同类加工产品间差异较小，不同产品间差异较大。就糖类物质的转化与损耗看，白参最小，与鲜参相近，红参转化较大，生晒参消耗较大。
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| 关 键 词： | 人参 糖类 |
| 收稿时间： | 1993-08-19; |
The composition of total saccharides from different products of Panaxginseng |
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| LIANG Zhong-yan, MIAO Chun-yan, ZHANG Yi-shen.The composition of total saccharides from different products of Panaxginseng[J].Chinese Pharmaceutical Journal,1994,29(4):204-206. |
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| Authors: | LIANG Zhong-yan MIAO Chun-yan ZHANG Yi-shen |
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| Institution: | Department of Biology;Northeast Normal’Uni-versity;Changchung 130024 |
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| Abstract: | The composition of starch,pectin,oligosaccharide and monosacchride from differentproducts of Panax ginseng was determined with acitic calcium chloride disporsion opital rotation,GC, phenol-sulfuric acid reagent. There was difference in the content but in composition,Therewas differece in xyolse from pinctin marked differences were also noted in different products. Thecontent of total starch, and the ratio of a mylopictin to high molecular weight starch were lowerand the content of monosaccharides oligosaccharides, particulally that of maItose were highetrthan others in red ginseng. |
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| Keywords: | Panax ginseng C A Mey ginseng total saccharide |
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