[Effects of processing on contents of saccharides in huangqi].
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.
Tian
Yuan-hong
YH
Guiyang College of Traditional Chinese Medicine, Guiyang 550002, Guizhou, China. tyh8315@sohu.com
Jin
Feng-yun
FY
Lei
Hong
H
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
D004365:Drugs, Chinese Herbal; D011134:Polysaccharides; D012492:Salts