Experimental Study on Change of Content of Polysaccharides and Hemostatic Effect in Shengdihuang Decoction with Different Preparation Methods

WANG Mei1; ZHANG Li-juan2; LI Jin2; JIAO Yuan-yuan2; GUO Dong-yan2

doi:10.13422/j.cnki.syfjx.2010.12.035

您当前的位置：

首页 >

文章列表页 >

Experimental Study on Change of Content of Polysaccharides and Hemostatic Effect in Shengdihuang Decoction with Different Preparation Methods

更新时间：2024-09-23

- Experimental Study on Change of Content of Polysaccharides and Hemostatic Effect in Shengdihuang Decoction with Different Preparation Methods
- Chinese Journal of Experimental Traditional Medical Formulae Vol. 16, Issue 12, Pages: 115-117(2010)
- 作者机构：
  
  1. 陕西中医学院附属医院制剂中心
  2. 陕西中医学院药学院
- 作者简介：
- 基金信息：
- DOI：10.13422/j.cnki.syfjx.2010.12.035
  CLC： R284;R285
- Published：2010
- 稿件说明：
移动端阅览
[1]王梅,张丽娟,李瑾,焦媛媛,郭东艳.生地黄汤不同制备方法多糖含量变化及止血作用[J].中国实验方剂学杂志,2010,16(12):115-117.

WANG Mei1, ZHANG Li-juan2, LI Jin2, et al. Experimental Study on Change of Content of Polysaccharides and Hemostatic Effect in Shengdihuang Decoction with Different Preparation Methods[J]. Chinese journal of experimental traditional medical formulae, 2010, 16(12): 115-117.
[1]王梅,张丽娟,李瑾,焦媛媛,郭东艳.生地黄汤不同制备方法多糖含量变化及止血作用[J].中国实验方剂学杂志,2010,16(12):115-117. DOI： 10.13422/j.cnki.syfjx.2010.12.035.

WANG Mei1, ZHANG Li-juan2, LI Jin2, et al. Experimental Study on Change of Content of Polysaccharides and Hemostatic Effect in Shengdihuang Decoction with Different Preparation Methods[J]. Chinese journal of experimental traditional medical formulae, 2010, 16(12): 115-117. DOI： 10.13422/j.cnki.syfjx.2010.12.035.

摘要

目的:研究生地黄汤不同制备方法多糖含量变化及对止血作用的影响。方法:以葡萄糖为对照品采用蒽酮-硫酸法于622 nm处测定沉淀中多糖的含量;采用剪尾法及毛细玻管法测定各组小鼠出、凝血时间

与对照组进行比较

并进行统计学处理。结果:分煎组和加粉组的止血效果相近且好于合煎组。分煎组和加粉组的含糖量也相近且远远大于合煎组。结论:生地黄汤的止血作用与多糖含量成正相关关系。

Abstract

Objective: To study the change of the content of polysaccharides and hemostatic effect in Shengdihuang decoction with different preparation methods.Method: Anthrone-sulfuri acid colorinetric methods were used;the mice were administered with different proportion methods in Shengdihuang decoction

ig.Breaking tail hemostasia and capillary coagulation in mice were used to evaluate the hemostatic effect.Compared with the control group

and statistically analyzed.Result: The hemostatic effect of separated group was similar to the group of powder’s

but their effect was better than integrated group’s.The content of polysaccharides in the separated group was similar to the group of powder’s

but their content of polysaccharides was higher than the integrated group’s.Conclusion: The hemostatic effect is proportionate to the content of polysaccharides.

关键词

Keywords

references

Views

262

下载量

CSCD

Alert me when the article has been cited

提交

Tools

Publicity Resources

Polygonati Odorati Rhizoma Polysaccharides Ameliorate Hyperlipidemia in Mice by Regulating Gut Microbiota

Oral Absorption and Labeling Techniques of Traditional Chinese Medicine Polysaccharides： A Review

Structural Characteristics and Antioxidant Activity Analysis of Polysaccharides from Pinelliae Rhizoma and Its Processed Products Before and After Hydrolysis （Enzymolysis） by Sugar Spectrum

Anti-aging Effect of Ginseng Radix et Rhizoma：A Review

Related Author

WANG Mei

ZHANG Li-juan

LI Jin

JIAO Yuan-yuan

GUO Dong-yan

XIE Jingchen

LIU Qianqian

XIONG Suhui

Related Institution

Key Laboratory for Quality Evaluation of Bulk Herbs of Hunan Province

School of Pharmacy， Hunan University of Chinese Medicine

Jiangzhong Food Therepy Co. Ltd.

Jiangxi University of Chinese Medicine

School of Pharmacy，Antibiotics Research and Re-evaluation Key Laboratory of Sichuan Province，Chengdu University

AI问答

Postal code：100700
Tel：010-84076882 Email：syfjx_2010@188.com
Technical support is provided by Beijing Founder electronics co., LTD 京ICP备11006657号-10 京公网安备11010802024621
It is recommended to read the content of this site in Chrome&IE9+. Please switch to extreme mode in browser 360.
Cookies We use cookies to help provide and enhance our service and tailor content. By continuing, you agree to the use of cookies.

⁰