摘要
目的参照美国分析化学家协会(Association of Official Analytical Chemists,AOAC)Method 2017.16建立三七不同消化性淀粉含量测定方法,研究炮制前后不同消化性淀粉的含量变化对三七生熟异用的影响。方法将鲜三七蒸法炮制,冷冻干燥。取炮制前后样品用α-淀粉酶与淀粉葡萄糖苷酶(amyloglucosidase,AMG)混合酶对三七中淀粉酶解,用GOPOD试剂显色,紫外分光光度计测定吸光度,根据公式计算含量。结果所测淀粉成分含量在各自浓度范围内线性关系良好(R2=0.999),重复性RSD分别为2.70%、2.80%、1.40%、2.47%,均小于3%。三批三七药材中,生三七快消化淀粉(rapidly digested starch,RDS)含量为(10.05±0.54)~(10.65±1.86)g/100 g,炮制后熟三七RDS为(40.94±1.97)~(43.06±3.94)g/100 g,生三七慢消化淀粉(slowly digested starch,SDS)含量为(13.66±0.97)~(16.46±2.81)g/100 g,炮制后为(0.35±0.36)~(1.14±0.94)g/100 g,生三七抗性淀粉(resistant starch,RS)含量为(5.04±0.43)~(6.28±0.80)g/100 g,炮制后为(1.76±0.14)~(2.07±0.23)g/100g。三七经过炮制后,RDS含量显著增加,SDS与RS含量减少。结论首次建立了测定三七不同消化性淀粉含量的方法,此方法重复性、精密度良好,稳定,可为研究炮制对三七不同消化性淀粉含量的影响提供依据。该研究对三七的临床应用具有潜在价值,可为解释三七生熟异用的炮制机制提供一种新的思路。
Objective According to the Method 2017.16 of Association of Official Analytical Chemists,a method for determining the content of different digestive starch in Sanqi(Notoginseng Radix Et Rhizoma)was established to study the effect of the content change of different digestible starch before and after processing on the different use of raw and steamed Sanqi(Notoginseng Radix Et Rhizoma).Methods The fresh Sanqi(Notoginseng Radix Et Rhizoma)was steamed and freeze-dried.The samples before and after processing were digested withα-amylase and Amyloglucosidase(AMG)mixture enzyme,colored with GOPOD reagent,the absorbance was determined by ultraviolet and visible spectrophotometer,and the content was calculated according to the formula.Results The content of starch components measured in this experiment had a good linear relationship(R 2=0.999),and the repeatability RSD were 2.70%,2.80%,1.40%and 2.47%respectively.Among the three batches of Sanqi(Notoginseng Radix Et Rhizoma),the content of rapidly digested starch(RDS)was(10.05±0.54)-(10.65±1.86)g/100 g,and after processing was(40.94±1.97)-(43.06±3.94)g/100 g,the content of slowly digested starch(SDS)was(13.66±0.97)-(16.46±2.81)g/100 g,and after processing was(0.35±0.36)-(1.14±0.94)g/100 g,the content of resistant starch(RS)was(5.04±0.43)-(6.28±0.80)g/100 g,and after processing was(1.76±0.14)-(2.07±0.23)g/100 g.After steamed notoginseng,RDS content increased significantly,while SDS and RS content decreased.Conclusion A method for determining the content of different digestive starch in Sanqi(Notoginseng Radix Et Rhizoma)was established for the first time.This method has good repeatability,precision and stability.It can be used to determine the content of different digestive starch components in Sanqi(Notoginseng Radix Et Rhizoma).This study has potential value for the clinical application of Sanqi(Notoginseng Radix Et Rhizoma),and can provide a new idea for explaining the processing mechanism of shengxiaoshubu of Sanqi(Notoginseng Radix Et Rhizoma).
作者
赵森
王亚静
席素曼
张紫千
苗小雨
黄赞扬
王宇
王晓宇
ZHAO Sen;WANG Yajing;XI Suman;ZHANG Ziqian;MIAO Xiaoyu;HUANG Zanyang;WANG Yu;WANG Xiaoyu(Tianjin University of Traditional Chinese Medicine Engineering Research Center of Modern Chinese Medicine Discovery and Preparation Technique of Ministry of Education,Tianjin 301617,China)
出处
《辽宁中医药大学学报》
CAS
2023年第3期43-47,共5页
Journal of Liaoning University of Traditional Chinese Medicine
基金
国家自然科学基金项目(81803959)
天津市科技计划项目(19ZYPTJC00060)。
关键词
三七
炮制
生熟异用
美国分析化学家协会
快消化淀粉
慢消化淀粉
抗性淀粉
Sanqi(Notoginseng Radix Et Rhizoma)
processing
raw and steamed with different uses
Association of Official Analytical Chemists
rapidly digested starch
slowly digested starch
resistant starch
