摘要
[目的]比较姜黄酒炙前后多糖含量.[方法]采用苯酚-硫酸法测定姜黄酒炙前后多糖含量.[结果]葡萄糖质量浓度在10～70μg/ml时呈现良好的线性关系,平均回收率99.67％,RSD为1.33％;姜黄多糖的含量为酒炙品（1.38％）＞生品（0.68％）.[结论]该方法简便、可行,可用于姜黄多糖成分的提取及含量测定.
[ Objective ] The research aimed to compare the contents of polysaeeharide in Cureuma longa L. before and after wine sauteed. [ Method]The contents of polysaeeharide in Curcuma longa L. before and after wine sauteed were determined by phenol-sulfuric acid method. [ Result] The concentrations of glucose between 10 - 70μg/ml were good in linear relationship. The average recovery was 99.67% with RSD 1.33% ,and the contents of polysaccharide in Curcuma longa L. before and after wine sauteed were as follows：wine sauteed （ 1.38% ） 〉 raw products （0.68%）. [ Conclusion ] This method was simple, convenient and quit stable, so it can be used for the extraction and detection of pol- ysaccharide in Curcuma longa L..
出处
《安徽农业科学》
CAS
2015年第2期94-96,共3页
Journal of Anhui Agricultural Sciences
基金
广西高等学校科学技术研究项目(LX2014170)
广西中医药大学中药学博士点建设工程开放课题(201410-14)
广西民族师范学院校级项目(2014YB001)
关键词
姜黄
酒炙
多糖
含量
苯酚-硫酸法
Curcuma longa L.
Wine sauteed
Polysaceharide
Content
Phenol - sulfuric acid method
