中国药房2012，Vol.23Issue(3)：217-220,4.DOI:10.6039/j.issn.1001-0408.2012.03.09
炮制方法对巴戟天糖类成分影响的研究
Effects of Processing Ways on Carbohydrate Constituents of Morinda officinalis
摘要
Abstract
OBJECTIVE: To compare the carbohydrate constituents and fingerprints of Morinda officinalis processed by different 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 processed 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.关键词
巴戟天/炮制/糖类成分Key words
Morinda officinalis/ Processed/ Carbohydrate constituents分类
医药卫生引用本文复制引用
陈地灵,帅欧,林励,汪金玉,庄满贤,陈康,胡云龙..炮制方法对巴戟天糖类成分影响的研究[J].中国药房,2012,23(3):217-220,4.基金项目
海南省重点科技计划项目(090603) （090603）
