九制大黄炮制过程中多糖和鞣质的含量变化研究

就一制～九制大黄炮制过程中多糖和鞣质的含量进行了测定。结果表明，一制九制大黄与生大黄相比大黄相比多糖含量呈上升趋热，而鞣质含量呈下降趋热，经统计学处理，有极显著性差异（Ｐ〈０．０１），六制大黄多糖和鞣质的含量与九制大黄相比，无显著性差异，就大黄多糖和鞣质而言，九制大黄与六制大黄相汝。

Content Changes of Polysaccharide and Tannin of Ninefold Processed Radix et Rhizoma Rhei during Its Preparing Processed

The polysaccharide and tennin contents of one to ninefold processed Radix et Rhizoma Rhei during processes were determined, respectively. As a result, the polysaccharide content revealed an ascending tendency but tennin content showed a decreasing tendency from crude herb, onefold processed product to ninefold processed product. There was a significantly statistic difference among them (P<0.01). The comparison study suggested that no significant differences in polysaccharide and tennin contents would be observed between sixfold and ninefold processed products. As far as polysaccharide and tennin contents of Radix et Rhizoma Rhei, ninefold processed product and sixfold processed product were equivalent.