【摘要】 目的:考察食盐和加热两个因素对菟丝子盐炙方法的影响,为进一步探究菟丝子盐炙的作用机制提供理论依据。方法:采用方差分析法对菟丝子不同炮制品中总黄酮、总多糖、金丝桃苷、槲皮素的含量变化进行比较。结果:菟丝子5种炮制品间各化学成分含量均有显著性差异(P<0.0001),菟丝子加入食盐或加热后总黄酮、总多糖、槲皮素含量明显升高。结论:食盐和加热两个因素对菟丝子盐炙方法均有影响。更多还原

【Abstract】 Objective: To investigate the effects of salt and heating factors on stir-heating with salt solution of semen cuscutae, and to provide theoretical basis for the further study on the mechanism of stir-heating with salt solution. Methods: The contents of total flavonoids, polysaccharides, hyperoside and quercetin in different processed products of semen cuscutae were compared by one-way ANOVA. Results: There was significant difference in the contents of the chemical components between the processed products of semen cuscutae(P<0.0001). The contents of total flavonoids, total polysaccharides and quercetin were increased obviously when semen cuscutae were added salt or heated. Conclusion: Both of salt and heating have effects on the method of stir-heating with salt solution.更多还原