安徽农业科学2016，Vol.44Issue(17)：105-106,133,3.
不同工艺炮制山茱萸多糖含量比较
Comparison of Polysaccharides Content in Corni Fructus by Different Processing Technologies
摘要
Abstract
Objective] To extract and analyze the polysaccharides content in different processed products of Corni Fructus ( vinegar process,wine process,salt process,honey process and steaming process).[Method] Constant temperature water bath methods were adopted to extract the poly-saccharides from different processed products of Corni Fructus.Effects of processing time,processing temperature and auxiliary dosage on the pro-cessing technologies of Corni Fructus were investigated.[Result] Under different processing conditions of Corni Fructus,wine process and steam-ing process significantly enhanced the polysaccharides content.[Conclusion]The research provides references for the rational establishment of pro-cessing method.关键词
山茱萸/炮制/多糖/含量/工艺Key words
Corni Fructus/Processing/Polysaccharides/Content/Technology分类
农业科技引用本文复制引用
鲍洁,吕雨晴,许海丹..不同工艺炮制山茱萸多糖含量比较[J].安徽农业科学,2016,44(17):105-106,133,3.基金项目
浙江省植物进化生态学与保护重点实验室开放课题（ EEC2014－08）；浙江省大学生科技创新项目（2016R430022）。 （）
