Effects of processing on contents of saccharides in huangqi / 中国中药杂志

ABSTRACT

<p><b>OBJECTIVE</b>To explore the effect of processing on the contents of saccharides in Huangqi.</p><p><b>METHOD</b>The contents of reducing saccharides, water-soluble saccharides and poly saccharides in Huangqi and its processed products were determined with phenol-H2SO4 method.</p><p><b>RESULT</b>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.</p><p><b>CONCLUSION</b>Different processing methods result in different effects on the above saccharides, which administers to the interpretation of the theory of Huangqi processing.</p>