目的：为白扁豆药材鉴别提供方法。
Objective: To provide a method for the pharmacognostic identification of Baibiandou.
前言：目的：为白扁豆药材鉴别提供方法。
Objective: To provide a method for the pharmacognostic identification of Baibiandou.
结果：白扁豆及其变种的蛋白粘度、薄层色谱及紫外光谱均有明显差异。
Results:Protein viscosity, TLC and UV spectrum were obviously different between Baibiandou and its variants.
方法：用蛋白粘度、薄层色谱及紫外光谱对白扁豆及其变种进行了比较鉴别。
Methods: Baibiandou and its variants were comparatively distinguished by protein viscosity, TLC and UV spectrum.
应用薄层扫描法和钼蓝比色法对白扁豆炮制前后磷脂成分的变化进行比较分析。
A study of the chemical changes of phospholipid in crude and fried Semen Dolichos Lablab was carried out by molybdenum blue colorimetry and TLC scanning.
结果表明，白扁豆炒后总磷脂含量及磷脂组分中的磷脂酰胆碱的摩尔百分比含量均有所降低。
The result shows that both the total phospholipid contents and the molar fraction of phosphatidylcholine in the Fried samples are decreased as compared with the crude ones.
在复方糖尿病辅助食品（山药、茯苓、白扁豆、莲子及大枣）基础上，以焙烤食品为模式，研究糖尿病辅助食品制作工艺。
This thesis introduced diabetes supplementary food based on baking technology with compound assistant foods, such as yam, Tuckahoe, white haricot bean, lotus seed and jujube.
在复方糖尿病辅助食品（山药、茯苓、白扁豆、莲子及大枣）基础上，以焙烤食品为模式，研究糖尿病辅助食品制作工艺。
This thesis introduced diabetes supplementary food based on baking technology with compound assistant foods, such as yam, Tuckahoe, white haricot bean, lotus seed and jujube.
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