摘要
研究比较了菊苣、葛根、金银花、蒲公英配伍前后糖类成分的变化规律,为开发上述4种食药同源药物的保健品提供理论支持。采用3,5-二硝基水杨酸法测定总糖和还原糖、蒽酮-硫酸比色法测定多糖,并进行了方法学考察。结果表明:配伍前菊苣中总糖、多糖含量最高,蒲公英中总糖含量最低,葛根中多糖含量最低;配伍后葛根与金银花中总糖含量最高,蒲公英与金银花中总糖含量最低;配伍后葛根与菊苣中多糖含量最高,葛根与金银花、葛根与蒲公英中多糖含量最低。通过对配伍后糖类物质实测值与理论值比较分析,配伍后各样品中总糖、多糖、可溶性多糖含量实测值明显高出理论值,各样品中还原糖含量实测值低于理论值。研究所采用测定总糖、还原糖、多糖的方法简便、快速、可靠。
In this paper, the change of carbohydrate components were studied and compared in Cichorium intybus L., Puerarialobata（Willd.） Ohwi, Lonicera japonica Thunb and Taraxacum mongolicum Hand. Mazz before and after compatibility, which provided theoretical support for developing the health products of the four kinds of food and medicine. The total saccharide and reductive saccharide were determined by method of 3,5-two nitro-salicylic acid, and the content of polysaccharide was determined by anthrone sulfuric acid colorimetry, and the methods were investigated. The results showed that the content of total saccharide and polysaccharide in Cichorium intybus L. were the highest, and the content of total saccharide in Taraxacum mongolicum Hand. Mazz was lowest, and the content of polysaccharide in Pueraria lobata（Willd.） Ohwi was lowest. The total saccharide content in Pueraria lobata（Willd.） Ohwi and Lonicera japonica Thunb was the highest and in Taraxacum mongolicum Hand. Mazz and Lonicera japonica Thunb was the lowest after compatibility. The content of polysaccharide in Cichorium intybus L. and Pueraria lobata（Willd.） Ohwi was the highest, which in Lonicera japonica Thunb and Pueraria lobata（Willd.） Ohwi, Taraxacum mongolicum Hand. Mazz and Pueraria lobata（Willd.） Ohwi were lowest after compatibility. Based on the combination of carbohydrates are calculated with the theoretical value, the content of total saccharide, polysaccharide and soluble polysaccharide of each sample the measured value was significantly higher than the theoretical value, lower than the theoretical value of reducing sugar content measured in each sample. The methods for the determination of total saccharide, reducing saccharide and polysaccharide were simple, rapid and reliable in this study.
出处
《食品科技》
CAS
北大核心
2018年第2期137-141,共5页
Food Science and Technology
基金
绥化学院寒地黑土经济与文化研究项目(H201701009)
绥化学院"天然药物与食药用菌质量评价及功能保健品开发研究团队"阶段性研究项目黑龙江省大学生创新创业训练计划项目(201610236027)
关键词
菊苣
葛根
金银花
蒲公英
配伍
总糖
多糖
还原糖
Cichorium intybus L.
Pueraria Iobata （Willd.） Ohwi
Lonicera japonica Thunb
Taraxacum mongolicum Hand. Mazz
compatibility
total saccharide
polysaccharide
reductive saccharide
