| 天然茯苓和液体发酵茯苓粉末的研究 |
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| 引用本文： | 李羿,万德光,李晨,钟世红. 天然茯苓和液体发酵茯苓粉末的研究[J]. 天然产物研究与开发, 2011, 23(2): 279-282 |
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| 作者姓名： | 李羿 万德光 李晨 钟世红 |
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| 作者单位： | 1. 成都医学院药学院,成都,610083
2. 成都中医药大学药学院,成都,610075 |
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| 基金项目： | 四川省科技厅项目，四川省中医药管理局项目 |
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| 摘 要： | 液体发酵茯苓为一种新型的发酵中药。本文在粉末显微特征、多糖、灰分和氨基酸含量等方面,对液体发酵茯苓粉末和天然茯苓粉末展开了研究。研究结果表明二者在显微特征和化学成分等方面均存在较大的差异,探讨了上述差异产生的原因。
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| 关 键 词： | 茯苓 液体发酵 粉末 化学成分 显微特征 |
Studies on Natural and Liquid Fermented Poria COCOS Powders |
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| LI Yi,WAN De-guang,LI Chen,ZHONG Shi-hong. Studies on Natural and Liquid Fermented Poria COCOS Powders[J]. Natural Product Research and Development, 2011, 23(2): 279-282 |
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| Authors: | LI Yi WAN De-guang LI Chen ZHONG Shi-hong |
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| Affiliation: | LI Yi1,WAN De-guang2,LI Chen1,ZHONG Shi-hong11School of Pharmacy,Chengdu Medical College,Chengdu 610083,China,2School of Pharmacy,Chengdu University of Traditional Chinese Medicine,Chengdu 610075 |
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| Abstract: | The liquid fermented Poria cocos is one kind of new type of fermented traditional Chinese medicine.Natural and liquid fermented Poria cocos powders were studied on the microscopic characteristics,polysaccharides,ashs and amino acids in this paper.The results showed that they had obvious differences in microscopic characteristics and chemical constituents.In addition,the reasons which caused differences were discussed. |
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| Keywords: | Poria cocos liquid fermented powder chemical constituents microscopic characteristics |
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