title: [Effects of processing on contents of saccharides in huangqi].
abstract: OBJECTIVE
  To explore the effect of processing on the contents of saccharides in Huangqi.
  
  
  METHODS
  The contents of reducing saccharides, water-soluble saccharides and poly saccharides in Huangqi and its processed products were determined with phenol-H2SO4 method.
  
  
  RESULTS
  The contents of poly saccharides in the alcohol-broiled product were the highest of all the products. The others were all higher than those in the crude drug.
  
  
  CONCLUSIONS
  Different processing methods result in different effects on the above saccharides, which administers to the interpretation of the theory of Huangqi processing.
authors.affiliation: Guiyang College of Traditional Chinese Medicine, Guiyang 550002, Guizhou, China. tyh8315@sohu.com
authors.forename: Yuan-hong
authors.initials: YH
authors.lastname: Tian
authors.forename: Feng-yun
authors.initials: FY
authors.lastname: Jin
authors.forename: Hong
authors.initials: H
authors.lastname: Lei
mesh_terms: D027885:Astragalus propinquus / Q000737:chemistry*; D004355:Drug Stability; D004365:Drugs, Chinese Herbal / Q000032:analysis*; D006358:Hot Temperature; D012275:Oryza; D018517:Plant Roots / Q000737:chemistry; D010946:Plants, Medicinal / Q000737:chemistry*; D011134:Polysaccharides / Q000032:analysis*; D012492:Salts; D013678:Technology, Pharmaceutical / Q000379:methods*; D014920:Wine
chemical_list: D004365:Drugs, Chinese Herbal; D011134:Polysaccharides; D012492:Salts