不同炮制方法对丹参多糖含量的影响  

Effects of Different Processes on Polysaccharide Content in Salvia Miltiorrhiza bge

作　　者：李炯[1] 袁胜浩[1] 马朝晖[1] 

机构地区：[1]湖北医药学院附属十堰市太和医院,湖北十堰442000

出　　处：《中国药师》2012年第6期803-805,共3页China Pharmacist

摘　　要：目的:比较丹参不同炮制品中多糖的含量。方法:多糖采用传统的水提醇沉法提取,多糖的含量用苯酚-硫酸法进行测定,以葡萄糖为对照品,检测波长490 nm。结果:生丹参、酒丹参、醋丹参、米炒丹参和丹参炭的多糖含量分别为3.08%、4.63%、4.25%、3.89%和1.14%。结论:建立的多糖含量测定方法操作简便,精密度高,数据稳定性好,重复性好,适用于丹参及其炮制品多糖含量的测定。不同炮制方法对丹参饮片中多糖的含量有不同程度的影响,酒蒸、醋制和米炒均显著提高了丹参饮片中多糖的含量。Objective： To study the content of polysaccharide in Salvia miltiorrhiza bge processed by different methods. Method： The sample was extracted by water and purified preliminarily by alcohol precipitation. The polysaccharide content was determined by phenol sulfuric acid method at UV wavelength of 490 nm. Result： The polysaccharide content in crude salvia miltiorrhiza, liquor salvia miltiorrhiza, vinegar salvia miltiorrhiza, rice stir-frying salvia mihiorrhiza and salvia mihiorrhiza charcoal was 3.08%, 4.63%, 4.25% , 3.89% and 1.14% , respectively. Conclusion： The method is simple, convenient and accurate, and can be used in the de- termination of polysaccharide in Salvia miltiorrhiza bge. The polysaccharide contents in liquor salvia miltiorrhiza, vinegar salvia miltior- rhiza and rice stir-frying salvia miltiorrhiza are higher than that in crude salvia miltiorrhiza.

关 键 词：丹参 炮制 多糖 分光光度法 

分 类 号：R927.2[医药卫生—药学]