药学研究2016，Vol.35Issue(3)：142-144,174,4.DOI:10.13506/j.cnki.jpr.2016.03.006
炮制对酒胡芦巴中多糖含量的影响
The influence of processing on the content of polysaccharide in rice -wine fenugreek
摘要
Abstract
Objective To discuss the influence of processing on the content of polysaccharide in rice -wine fenu-greek.Methods To investigate the influence of baking temperature,baking time,the amount of rice -wine on the content of polysaccharide in rice -wine fenugreek.Then to optimize best processing technolology of rice -wine fenugreek,and com-pare the content of polysaccharide in rice -wine fenugreek,water baking fenugreek and baking fenugreek.Resuls Baking temperature and amount of rice -wine had a significant effect on the content of polysaccharide in rice -wine fenugreek.The content of polysaccharides in rice -wine fenugreek was increased with baking temperature and the amount of rice -wine. Conclusion Heating and water can improve the content of polysaccharide in rice -wine fenugreek.关键词
胡芦巴/多糖/炮制Key words
Fenugreek/Polysaccharide/Process分类
中医学引用本文复制引用
刘颖,谢超,郑彧,郭忠成,阚丽斌,张亚楠..炮制对酒胡芦巴中多糖含量的影响[J].药学研究,2016,35(3):142-144,174,4.基金项目
辽宁省教育厅一般项目（No．L2015350）；大学生创新创业计划训练项目 （）
