摘要
目的:考察2种制备方法对生白芍和炒白芍中多糖的含量及理化性质的影响。方法:应用生白芍和炒白芍,分别采用水提醇沉和水提酮沉方法制备白芍多糖,测定提取率、糖含量、糖醛酸含量、元素组成以及单糖组成。结果:水提醇沉制备生白芍多糖和炒白芍多糖的提取率分别为1.56%和1.18%,糖含量为80.56%和80.79%,糖醛酸含量为3.33%和5.47%,单糖组成主要为葡萄糖,分别达92.21%和87.30%;水提酮沉制备生白芍多糖和炒白芍多糖的提取率分别为1.58%和1.54%,糖含量为86.50%和81.64%,糖醛酸含量为3.79%和3.25%,单糖组成主要为葡萄糖,分别达91.45%和86.62%。结论:水提酮沉制备白芍多糖的产率和糖含量略高于水提醇沉方法,但单糖组成几乎一致;炒白芍的多糖产率低于生品,单糖组成中葡萄糖的含量也显著低于生品。
Objective: To observe the difference of two preparation methods on the content of carbohydrate and physicochemical properties of polysaccharides from raw Paeoniae Radix Alba and stir-baked Paeoniae Radix Alba. Methods: Polysaccharides extracted from raw Paeoniae Radix Alba and stir-baked Paeoniae Radix Alba with water were precipitated by ethanol and named as BSEP-S and BSEP-C,respectively. In the same way,those deposited by acetone were named as BSAP-S and BSAP-C. Their physicochemical properties,including extraction yield,the content of carbohydrate,elemental composition and monosaccharide composition,were determined. Results: Extraction yield,sugar content and uronic acid content of BSEP-S was 1. 56%,80. 56% and 3. 33%,BSEP-C1. 18%,80. 79% and 5. 47%,BSAP-S 1. 58%,86. 50% and 3. 79%,and BSAP-C 1. 54%,81. 64% and 3. 25%,respectively. In addition, monosaccharide compositions showed that glucose was the main monosaccharide and successively reached 92. 21%,87. 30%,91. 45% and 86. 62%. Conclusion: Yield and content of carbohydrate from raw Paeoniae Radix Alba and stir-baked Paeoniae Radix Alba by water extraction-ethanol precipitation are a little higher than that by water extraction-acetone precipitation,but monosaccharide compositions are almost the same. Different preparation has significant impact on the yield and the content of carbohydrate in Paeoniae Radix Alba by stir-baked method,and it can decrease the dissolution of polysaccharide.
出处
《中药材》
CAS
CSCD
北大核心
2013年第7期1068-1071,共4页
Journal of Chinese Medicinal Materials
基金
广州医科大学青年骨干教师培养工程(广医发【2012】178号)
广东省中医药管理局项目(20112153)
关键词
生白芍
炒白芍
多糖
理化性质
Raw Paeoniae Radix Alba
Stir-baked Paeoniae Radix Alba
Polysaccharide
Physicochemical property
