香薷中多糖含量的测定  

Determination of Content of Polysaccharides in Herba Moslae

作　　者：李景恩[1] 聂少平[1] 杨美艳[1] 殷军艺[1] 李昌[1] 谢明勇[1] 

机构地区：[1]南昌大学食品科学与技术国家重点实验室,江西南昌330047

出　　处：《食品科学》2008年第9期487-490,共4页Food Science

基　　金：教育部长江学者和创新团队发展计划资助项目(IRT0540)

摘　　要：本实验建立了一种简便、准确测定香薷中多糖含量的方法。香薷样品经80%乙醇浸泡24h后,晒干,用蒸馏水沸水浴浸提,乙醇沉淀得香薷多糖。其含量采用苯酚-硫酸比色法测定,用精制香薷多糖测得香薷多糖对葡萄糖的换算因子。采用该方法测定简便可行,供试液在2h内显色稳定,重现性较好,平均回收率为99.8%,RSD为1.29%(n=5)。所测香薷样品中多糖含量为10.5%。This study aimed to establish a simple and accurate method for the determination of the content ofpolysaccharides in Herba Moslae. Polysaccharides in Herba Moslae sample were extracted with distilled water, and subsequently precipitated with ethanol after the sample powder was soaked in 80% ethanol for 24h and dried in the open air. The content of the polysaccharides was determined by phenol-sulfuric acid colorimetry. To minimize the error of determination, a corrected factor was used. The results obtained showed that the method established is simple and available, and the colored compounds of glucose and polysaccharide are stable in 2 hours. The average value of recovery rate is 100.3 % with RSD of 1.71% （n=5）. The content ofpolysaccharides in the Herba moslae sample is 10.5%.

关 键 词：香薷 多糖 苯酚.硫酸法 测定 

分 类 号：TS201.23[轻工技术与工程—食品科学]