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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。
Objective: To study the changes of polysaccharide content in different preparation methods of Dihuang Rehmanniae Decoction and its effect on hemostasis. Methods: The content of polysaccharide was determined by anthrone-sulfuric acid method at 622 nm using glucose as reference substance. The tailing and capillary tube method were used to determine the clotting and clotting time of mice in each group and compared with the control group Statistical analysis. Results: The decoction group and the addition of powder hemostatic effect similar to and better than co-fried group. Sub-decoction group and add powder group also similar to the sugar content and far greater than co-fried group. Conclusion: The hemostatic effect of Sheng Di Huang Tang has a positive correlation with polysaccharide content.