生姜及其炮制品多糖含量的测定  

Determination of Content of Polysaccharide in Fresh Ginger and Its Processed Products

作　　者：赵素霞[1] 毛靖[2] 

机构地区：[1]河南中医学院三附院,河南郑州450008 [2]河南中医学院,河南郑州450008

出　　处：《中医学报》2011年第12期1475-1476,共2页Acta Chinese Medicine

基　　金：国家"十一五"科技支撑计划子课题(编号:2006BAI09B06-07)

摘　　要：目的:测定生姜及其炮制品多糖的含量。方法:采用水提醇沉法提取生姜及其炮制品多糖,苯酚-硫酸法测定含量。结果:生姜及其炮制品多糖含量的顺序为:干姜>炮姜>姜炭>生姜。结论:炮制对生姜及其炮制品的多糖含量有显著性影响。Objective：To determine the content of polysaccharide in fresh ginger and its processed products.Method：To extract polysaccharides from fresh ginger and its processed products by means of water extraction and alcohol precipitation method.Phenol-sulfuric acid method was used to determine the content of polysaccharide.Results：The descending order of polysaccharide content in fresh ginger and its processed products was：dried ginger〉processed ginger〉ginger carbon〉fresh ginger.Conclusion：The processing methods used in fresh ginger and its processed products have significant impact on the content of polysaccharide.

关 键 词：姜 多糖 炮制品 

分 类 号：R284.1[医药卫生—中药学]