Result:The amount of enzyme and temperature significantly affected total polysaccharides of S. fusiforme.
结果：酶量和酶处理温度对羊栖菜粗多糖提取有较大影响。
Results: The content of total phosphatide, total polysaccharides and total Saponins are all decreased observably after sulphur fumed.
结果：硫熏后百合的总磷脂、总多糖及总皂苷含量都明显降低。
OBJECTIVE to study the effects on the chemical constituents from the contents of extract, polysaccharides, total carbohydrate and HPLC chromatogram of different processing Poria cocos herbs.
目的从浸出物、多糖和总糖含量、HPLC色谱图等方面来考察趁鲜加工和发汗后加工对茯苓饮片化学成分的影响。
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