中药柿霜中糖组分的气相色谱法分析  

Analysis of Carbohydrate Composition in Dried Persimmon Icing by GC

作　　者：王灏然[1] 钟晓红[1] 陆英[1] 张双[1] 张喻[1] 何艳君[1] 周敏[1] 

机构地区：[1]湖南农业大学园艺园林学院,湖南长沙410128

出　　处：《湖南农业科学》2012年第3期91-93,98,共4页Hunan Agricultural Sciences

摘　　要：采用气相色谱法测定山东曹州和湖北团风两个不同产地的中药柿霜的糖组分,样品的前处理选用糖腈衍生化的方法。结果表明:中药柿霜中糖组分主要以葡萄糖为主,但含量有一定的差异,曹州和团风两种柿霜分别含27.65%和23.67%的葡萄糖,核糖含量也比较接近。不同产地的中药柿霜中其他的单糖组成也存在着较大的差异,其中曹州样品含有核糖、阿拉伯糖及少量的鼠李糖,团风样品含有核糖及少量的岩藻糖。The carbohydrate composition in traditional Chinese medicine dried persimmon icing, which was from two different origins （Shandong Caozhou and Hubei Tuanfeng）, were determined by gas chromatography （GC）. The glycosylnitrile-acetate derivatives were chosen to pre-treat the samples. The results indicated that the main carbohydrate composition of two kinds of dried persimmon icing all mainly was glucose, but there is a little different in content, the dried persimmon icing from Caozhou and Tuanfeng contains glucose of 27.65% and 23.67%, respectively, but the two samples have close content of ribose. The compositions of the other monosaccharide in dried persimmon icing from different origins also have relatively big differences, of which the sample from Caozhou contains ribose, arabinose and a little rhamnose, while the sample from Tuanfeng contains ribose and a little fucose.

关 键 词：柿霜 糖组分 气相色谱法 

分 类 号：TS255.4[轻工技术与工程—农产品加工及贮藏工程]