甘草炙吴茱萸炮制前后多糖含量比较研究  

Studies on the Content Changes of the Polysaccharides in Crude and Processed Fructus Evodiae

作　　者：李晓萌[1] 郭昊[1] 单琪媛[1] 曹岗[1] 丛晓东[1] 蔡宝昌[1] 

机构地区：[1]浙江中医药大学中药炮制技术中心,浙江杭州311401

出　　处：《中华中医药学刊》2012年第11期2426-2427,共2页Chinese Archives of Traditional Chinese Medicine

基　　金：国家自然科学基金资助项目(30873438)

摘　　要：目的:测定并考察吴茱萸炮制前后多糖的含量变化,以探讨甘草炙吴茱萸的炮制机理。方法:采用苯酚-硫酸法测定甘草炙吴茱萸炮制前后多糖的含量。结果:生品总糖含量为39.30%,得率为5.01%;制品总糖含量为48.37%,得率为6.19%,较生品多糖得率上升了23.54%。结论:吴茱萸经甘草炙后,多糖得率显著上升。实验结果为探讨吴茱萸炮制机理提供了一定的依据。Objective ：To investigate the changes of the content of polysaccharides in crude and processed Fructus Evo- diae, thus to approach the process mechanism of Fructus Evodiae. Methods ： The contents of polysaccharides in the crude and processed Fructus Evodiae were determined by phenol - sulfuric acid method. Results：After processed with Radix et Rhizoma Glycyrrhizae ,the content of polysaccharides of Fructus Evodiae increased from 5.01% （content of total polysac- charides being 39.30% ）to 6.19% （content of total polysaccharides being 48.37% ）, increasing by 23.54% as compared with that in the crude Fructus Evodiae. Conclusion：After processed with Radix et Rhizoma Glycyrrhizae ,the content of poly- saccharides increased sharply. The results provide certain evidence for studying the process mechanism of Fructus Evodiae.

关 键 词：吴茱萸 甘草炙 多糖 苯酚-硫酸法 

分 类 号：R284.1[医药卫生—中药学]