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炮制方法对巴戟天糖类成分影响的研究 被引量:10

Effects of Processing Ways on Carbohydrate Constituents of Morinda officinalis
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摘要 目的:比较不同炮制方法对巴戟天各糖类成分的含量及指纹图谱的影响。方法:采用紫外-可见分光光度法测定巴戟天各炮制品中醇溶性糖和水溶性糖的含量;采用高效液相色谱-蒸发光散射检测(HPLC-ELSD)法建立巴戟天糖类成分指纹图谱。结果:巴戟天不同炮制品中糖类成分含量与生品比较有差异;HPLC-ELSD法共确定14个主要共有峰,不同炮制品糖类组分相同,但相对含量有差异。结论:炮制方法对巴戟天糖类成分的溶出有影响。 OBJECTIVE:To compare the carbohydrate constituents and fingerprints of Morinda officinalis processed by differ- ent processed ways. METHODS: Ultraviolet-visible absorption spectroscopy was used to determine the contents of alcohol and hy- drophillic carbohydrate in M. officinalis. HPLC-ELSD was employed to establish HPLC-ELSD fingerprints of the different pro- cessed samples.RESULTS: The contents of carbohydrate in processed samples were different from crude substance. There were 14 common characteristic peaks demonstrated by HPLC-ELSD, and it showed that the carbohydrate constituents of different processed products were similar but their relative rations were significantly different. CONCLUSION: Processing ways influence the dissolution of carbohydrate constituents of M. officinalis.
出处 《中国药房》 CAS CSCD 2012年第3期217-220,共4页 China Pharmacy
基金 海南省重点科技计划项目(090603)
关键词 巴戟天 炮制 糖类成分 Morinda officinalis Processed Carbohydrate constituents
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