不同加工方法对白及多糖含量的影响  

Influences of Different Processing Methods on Bletillastriata Polysaccharides

作　　者：邢丽花[1,2] 俞年军[1,2] 史顺敏 朱月健[3] 郑太华 张雨雷 

机构地区：[1]安徽中医药大学药学院,安徽合肥230031 [2]安徽省中医药科学院中药资源保护与开发研究所,安徽合肥230031 [3]安徽济人药业有限公司,安徽亳州236800 [4]皖北药业有限责任公司,安徽亳州236800

出　　处：《亚太传统医药》2016年第4期29-31,共3页Asia-Pacific Traditional Medicine

基　　金：安徽道地中药材品质提升协同创新中心项目;中医药行业科研专项安徽种子种苗基地建设项目(201207002)

摘　　要：目的:比较不同加工方法对白及中多糖含量的影响。方法:采用蒽酮-硫酸显色、紫外可见分光光度法测定不同加工方法白及样品的多糖含量。结果:不同加工方法对白及中多糖成分含量有一定的影响,多糖含量依次为:鲜白及去皮切片>蒸20min去皮切片>煮20min去皮切片。结论:鲜白及采用去皮、切片、60℃烘干方法加工其多糖含量最高。Objective：To compare the influence of different processing methods on the content of Bletillastriata polysaccharides.Methods：The content of polysaccharides in various samples of B.striatawasdeterminated by Anthrone-sulfuric acid and UV-visual spectrophotometer.Results：Differentprocessingmethods had an effect on the content ofpolysaccharides in B.striata,The content of polysaccharides ranked first in B.striatapeeled and sliced directly at the producing areas,followed by those in B.striatapeeled and sliced directly after boiled for 20 min,and those ranked last in B.striataprocessed by steaming for 20 min.Conclusion：The content of polysaccharides in fresh B.striataprocessedbypeeled,sliced directly and drying at 60 ℃is the highest.

关 键 词：白及 产地加工 多糖 含量测定 

分 类 号：R284.1[医药卫生—中药学]