不同炮制方法对知母中多糖含量的影响  

Effect of different processing methods on polysaccharide content in Rhizoma Anemarrhenae

作　　者：李习平[1] 杨梓懿[2] 彭一波[2] 余林岚[1] 

机构地区：[1]岳阳职业技术学院药学与检验系,湖南岳阳414000 [2]湖南中医药大学药学院,长沙410208

出　　处：《中南药学》2010年第3期184-187,共4页Central South Pharmacy

基　　金：湖南省教育厅科研项目(编号09c1301)

摘　　要：目的比较不同炮制方法对知母中多糖含量的影响。方法采用苯酚-硫酸法测定各供试样品中知母的多糖含量。结果不同炮制方法处理后知母中多糖含量高低依次为盐炙品>清炒品>酒炙品>麸炒品>生品。结论知母经炮制后均有利于多糖的溶出,其中以盐炙品含量最高。Objective To explore the influence of different processing methods on polysaccharide content in Rhizoma Anerrmrrhenae. Methods The polysaccharide content of all Rhizoma Anemarrhenae samples was determinined by phenol-sulfuric acid and UV. Results The polysaecharide content of different pocessing methods from high to low was sunburn, frying, wine sunburn, bran frying and raw products. Conclusion There is a significant impact on polysaccharide content by different processing methods, and it can increase the dissolution of polysaecharide.

关 键 词：知母 炮制 多糖含量 苯酚-硫酸法 紫外分光光度法 

分 类 号：R927.2[医药卫生—药学] R284.2