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期 刊 ：中国中药杂志 2002年 27卷 12期 页码：902.

关键词：车前子；炮制；膨胀度；多糖结构；

Keywords:seeds of Plantaginis, herb processing, expansion degree, structures of polysaccharides,

摘 要 ：目的:探讨车前子炮制方法对其膨胀度的影响因素。方法:膨胀度测定法和凝胶色谱法。结果:不同种车前子炮制品同其生品相比较:膨胀度均降低,多糖结构均改变。结论:清炒及盐炙能使车前子中多糖发生降解,而影响其膨胀度。

Abstract:Objective: To explore the affection factors to expansion degree of seeds of Plantaginis caused by different processing methods. Method: Determination of expansion degree and analysis by gel chromatography. Result: The values of expansion degree were decreased and the structures of polysaccharides were changed for the processed products compared with their crude seeds. Conclusion: The polysaccharies in seeds of Plantaginis were degraded after toasted without additive and roasted with salt , which further affected the expansion degree.

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