黄瓜子生品及炮制品多糖的含量比较分析  

Content Determination of Polysaccharides in Cucumber seed and its processed product

作　　者：赵佳丽[1] 张怀[1] 孙建中[1] 李峰[1] 贾天柱[1,2] 

机构地区：[1]辽宁中医药大学药学院,辽宁大连116600 [2]辽宁省中药炮制工程技术研究中心,辽宁大连116600

出　　处：《中国实验方剂学杂志》2010年第13期53-55,共3页Chinese Journal of Experimental Traditional Medical Formulae

摘　　要：目的:建立黄瓜子多糖含量测定的方法,并对黄瓜子生品及炮制品的多糖含量进行比较研究。方法:以精制黄瓜子多糖测得黄瓜子多糖对葡萄糖的换算因子,采用苯酚-硫酸法测定黄瓜子生品及炮制品粗多糖的含量。结果:黄瓜子生品的多糖含量为5.056 4%,炒黄瓜子的多糖含量为5.203 2%。结论:炮制后黄瓜子多糖含量增加。Objective：To establish a method to determine and compare the content of polysaccharides in cucumber seed and its processed product.Method：The content of the polysaccharides was determined by phenolsulfuric acid colorimetry with a conversion factor for glucose from polysaccharides.Result： The contents of polysaccharides in crude and fried Cucumber seeds are 5.056 4 %,and 5.203 2%,respectively.Conclusion：The content of polysaccharides of cucumber seed was increased after processed.

关 键 词：黄瓜子 多糖 炮制 含量测定 

分 类 号：R284.1[医药卫生—中药学]