[Effect of processing contents of saccharides in Danggui].
OBJECTIVE
To explore the effect of processing on the contents of saccharides in Danggui.


METHODS
The contents of reducing saccharides, water-soluble saccharides and poly saccharides in Danggui and its processed products were determined by phenol-H2SO4 method.


RESULTS
The contents of saccharides in the alcohol-broiled product were higher than those in the crude drug.


CONCLUSIONS
Different processing methods have significant effects on the above saccharides, which administers to the interpreparation of the theory of Danggui processing.
Jin
F Y
FY
Guiyang College of Traditional Chinese Medicine, Guiyang 550002, Guijhou, China.
Tian
Y H
YH
Yang
W X
WX
D029971:Angelica sinensis / Q000737:chemistry*; D006358:Hot Temperature; D009005:Monosaccharides / Q000032:analysis*; D018517:Plant Roots / Q000737:chemistry; D010946:Plants, Medicinal / Q000737:chemistry*; D011134:Polysaccharides / Q000032:analysis*; D013678:Technology, Pharmaceutical / Q000379:methods
D009005:Monosaccharides; D011134:Polysaccharides