不同的产地加工方法对中药材金樱子质量的影响  

Studies on the Effect of Different Processing Methods from the Same Origin on the Content of Polusaccharide in Fructus Rosae Laevigatae

作　　者：赵四清[1] 周日宝[1] 陈胜璜[1] 高静[1] 贺又舜[1] 童巧珍[1] 刘世骥[1] 

机构地区：[1]湖南中医学院药学院,湖南长沙410004

出　　处：《湖南中医学院学报》2005年第3期21-22,共2页Journal of Hunan College of Traditional Chinese Medicine

基　　金：国家"十五"科技攻关课题(2001BA701A24-08)"中药现代化研究与产业化开发湖南中药材GAP基地建设"。

摘　　要：目的确定金樱子最佳产地加工方法。方法采用紫外分光光度法对不同产地加工方法的金樱子果实和果肉中多糖含量进行了比较研究,从而确定金樱子最佳产地加工方法。结果不同的产地加工方法对金樱子中多糖含量影响有着明显的差别,烘干法比晒干法金樱子果实和果肉中多糖含量高,宜采用烘干的方法进行产地加工。但是烘干法随着干燥温度的升高,金樱子中多糖含量反而不断减少,呈现明显递减的趋势。结论产地加工方法以40℃烘干的效果较为理想。Objective To determine a best processing method for Fructus Rosae Laevigatae from the same origin. Methods The contents of polysaccharide in Fructus Rosae Laevigatae′s fruit and meat processed with different methods from the same origin were comparativly studied by UV. Results Different prosessing methods had different effects on the contents of polysaccharide.Fire drying was better than sun drying but high temperatune could reduce the accumulation of polysaccharide. Conclusions 40℃ fire drying is a best processing wethod for Fructus Rosae laevigatae.

关 键 词：金樱子 产地加工方法 多糖含量 质量研究 

分 类 号：R283.3[医药卫生—中药学]