白芍生品及其炮制品中多糖及总糖的含量测定  

Content determination of total sugar and polysaccharide in raw radix paeoniae alba and its different processed products

作　　者：秦亚东[1] 周娟娟 李飞[3] 周宙[1] 

机构地区：[1]安徽中医药高等专科学校,安徽芜湖241002 [2]芜湖市中医医院,安徽芜湖241000 [3]亳州市食品药品检验所,安徽亳州236800

出　　处：《长春中医药大学学报》2014年第5期804-807,共4页Journal of Changchun University of Chinese Medicine

基　　金：安徽省高校省级科研项目(KJ2013B114)

摘　　要：目的比较不同炮制方法对白芍生品及其炮制品中多糖及总糖的含量变化。方法采用硫酸-苯酚显色,使用紫外分光光度法在490 nm波长下测定吸光度。结果白芍生品及其各种不同炮制品中多糖含量从高到低依次为:酒白芍>白芍生品>炒白芍;总糖含量从高到低依次为:酒白芍>炒白芍>白芍生品。结论白芍生品及其炮制品中多糖及总糖含量存在显著性差异,不同的炮制工艺对白芍糖类成分的含量有一定的影响。Objective To compare the changes of the content of polysaccharide and total sugar in raw radix paeoniae albaand its processed product by different methods. Methods The sulfuric acid-phenol was applied for coloration and a UV-VIS method was used under 490 nm wavelength to determine the absorbency. Results The content of polysaccharide in raw radix paeoniae alba and its processed product from high to low were as follows： prepared radix paeoniae alba with wine, raw radix paeoniae alba and prepared stir-baked radix paeoniae alba; the content of total sugar from high to low were as follows： prepared radix paeoniae alba with wine, prepared stir-baked radix paeoniae alba and raw radix paeoniae alba. Conclusion The content of polysaccharide and total sugar in raw radix paeoniae alba and its processed product were significantly different and different preparation had certain impact on the content of carbohydrates in raw radix paeoniae alba.

关 键 词：白芍 生品 炮制品 多糖 总糖 

分 类 号：R284.1[医药卫生—中药学]