Effects of Processing on Contents of Saccharides in Huangqi

Objective: To explore the effect of processing on the contents of saccharides in Huangqi. Method: The contents of reducing saccharides, water-soluble saccharides and poly saccharides in Huangqi and its processed products were determined with phe-nol-H2SO4 method. Result: The contents of poly saccharides in the alcohol-broiled product were the highest of all the products. The others were all higher than those in the crude drug. Conclusion: Different processing methods result in different effects on the above saccharides, which administers to the interpretation of the theory of Huangqi processing.