20 19 Tianjin Medical Examination-Licensed pharmacists practice Chinese medicine once a day (20 19.7.24)

20 19 licensed pharmacist "professional knowledge of Chinese medicine I" sprints every day.

( 1)

Sugar is a common ingredient in traditional Chinese medicine. Polysaccharides in traditional Chinese medicine mainly include starch, inulin, mucus, cellulose and so on. Most of them have no biological activity and are usually removed as impurities in the extraction and separation of traditional Chinese medicine.

1. The method of extracting Chinese traditional medicine components containing a large amount of starch and other polysaccharides is as follows.

A. impregnation method

B. infiltration method

C. decocting method

D. reflux method

E. Shag Park Jung Su or Sog Park Jung Su extraction method.

2. The common methods of removing polysaccharides from traditional Chinese medicine are as follows

A. acid-base method

B. water-alcohol method

C. alcohol ether method

D. activated carbon

E. salting-out method

(2)

Polyamide is a subcomponent of amide polymerization. Trade names are also called nylon and nylon.

3. The adsorption principle of polyamide is as follows

A. similarities are easily absorbed.

B. it is difficult to adsorb the same kind.

C. ion exchange adsorption

D. hydrogen bonding adsorption

E. the distribution ratio in two-phase solvents is different.

4. The strongest elution ability in polyamide chromatography is

A. acetone

B. methanol

C. dimethylformamide

D. water

E. sodium hydroxide aqueous solution

5. Suitable for polyamide separation and purification are

A. Alkaloids

B. flavonoids

C. coumarin

D. sugar

E. saponin

(3)

Bitter almond is a dried and mature seed of apricot, Prunus armeniaca, Prunus armeniaca or Prunus armeniaca in Rosaceae. Bitter almond mainly contains amygdalin, which is also a quality control component in Pharmacopoeia.

6. In the classification of glycosides, amygdalin belongs to

A. cyanoside

B. ester glycoside

C. carbon glycoside

D. phenolic glycoside

E. glucosinolate

7. The following classification of amygdalin is wrong.

A. disaccharide glycoside

B. primary glycoside

C. cyanoside

D. oxidized glycoside

E. monosaccharide glycoside

8. The final products of amygdalin enzymatic hydrolysis include

A. Glucose, hydrocyanic acid and benzaldehyde

B. gentianodisaccharide, hydrocyanic acid and benzaldehyde

C. cherry glycoside and glucose

D. phenylhydroxyacetonitrile and glucose

E. phenylhydroxyacetonitrile and gentianodisaccharide