title: [Effect of processing contents of saccharides in Danggui].
abstract: 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.
authors.affiliation: Guiyang College of Traditional Chinese Medicine, Guiyang 550002, Guijhou, China.
authors.forename: F Y
authors.initials: FY
authors.lastname: Jin
authors.forename: Y H
authors.initials: YH
authors.lastname: Tian
authors.forename: W X
authors.initials: WX
authors.lastname: Yang
mesh_terms: 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
chemical_list: D009005:Monosaccharides; D011134:Polysaccharides