五味子炮制前后总多糖的分析比较  

Comparison of Total Polysaccharide Content in Fructus Schisandrae Chinensis Before and After Vinegar Processing

作　　者：任丽佳[1] 黄玮[2] 殷放宙[1] 蔡宝昌[1] 

机构地区：[1]南京中医药大学江苏省中药炮制重点实验室国家中医药管理局中药炮制标准重点实验室,江苏南京210029 [2]南京中医药大学附属常州市中医医院,江苏常州213000

出　　处：《南京中医药大学学报》2012年第1期86-88,共3页Journal of Nanjing University of Traditional Chinese Medicine

基　　金：国家自然科学基金(30701108);国家"十一五"重大新药创制(2009ZX09308-004)

摘　　要：目的测定五味子醋蒸前后饮片中总多糖含量的变化,以探讨醋蒸对五味子多糖的影响。方法采用蒽酮-硫酸比色法考察了不同产地的生五味子及醋五味子的总多糖的含量差别。结果生五味子中总多糖的平均含量为6.18%,醋五味子总多糖的平均含量为5.59%,较生品总多糖含量下降了9.46%。结论五味子经醋蒸后总多糖的含量略有下降。OBJECTIVE To study the influence of the polysaccharide content after vinegar processed by measuring the poly saccharide content of Fructus Schisandrae Chinensis and their processing products. METHODS The contents were determined by sulfuricacid-anthrone colorimetric method at 580nm of the sample from 8 different prouduced area. RESULTS The average contents of polysaccharide from Fructus Schisandrae Chinensis before and after processing were 6.18% and 5.59% , and the content of poIysaccharide in processed Schisandra Chinensis fell by 9.46%. CONCLUSION The content of the polysaccharide in Fructus Schisandra Chinensis slightly declined after steamed with vinegar.

关 键 词：五味子 炮制 多糖 蒽酮-硫酸法 

分 类 号：R283.1[医药卫生—中药学]