摘要
目的:建立龙胆多糖的含量测定方法,比较不同来源生龙胆和酒龙胆饮片中多糖的含量,考察酒制对于龙胆多糖含量的影响。方法:采用水提醇沉法提取龙胆中多糖,采用苯酚-硫酸法测定多糖含量。结果:测定了23个地区的生龙胆及酒龙胆饮片中多糖的含量,不同地区的龙胆多糖含量在1.50%～3.31%范围内,酒龙胆多糖含量在2.29%～4.88%范围内。结论:不同来源的龙胆多糖含量有所差异,酒制后多糖含量上升。
Objective：To establish a method for determining polysaccharides in Gentiana scabra ,then compare the content of poly- saccharides in Gentiana scabra before and after wine-processed from different sources and to investigate the effects on the content of polysaccharides in Gentiana scabra by wine. Methods： The samples were extracted with water and precipitated by alcohol; the phenol-sulfuric acid method was used to detect the polysaccharides content. Results. The content of polysaccharides in Gentiana scabra from 23 sources was determined. The content of polysaccharides in Gentiana scabra from different locations were at a range of 1.50% 3.31%, and 2.29%-4.88% in its wine-processed product. Conclusion： The content of polysaccharides in Gentiana scabra from different sources was different, the content of polysaccharides in Gentiana scabra rose after being processed with wine.
作者
孙建之
吕新
徐世钊
才谦
Sun Jianzhi;Lv Xin;Xu Shizhao;Cai Qian(Liaoning University of Traditional Chinese Medicine,Dalian 116600,China)
出处
《亚太传统医药》
2018年第7期43-45,共3页
Asia-Pacific Traditional Medicine
基金
国家中医药标准化项目资助课题(ZYBZH-TJ-43)
辽宁省高等学校人才支持计划(LRG016037)
关键词
龙胆
酒制
多糖
含量
Gentiana scabra
Wine-processed
Polysaccharide
Content
