Comparation of Content Determination of Polysaccharides in Cuscuta Australis and Its Processed Products

XU Li-yuan; LV Yong-lei; WANG Dan; YANG Lei; LI Xiang-ri

您当前的位置：

首页 >

文章列表页 >

Comparation of Content Determination of Polysaccharides in Cuscuta Australis and Its Processed Products

更新时间：2024-01-04

- Comparation of Content Determination of Polysaccharides in Cuscuta Australis and Its Processed Products
- Chinese Journal of Experimental Traditional Medical Formulae Vol. 18, Issue 7, Pages: 119-122(2012)
- 作者机构：
- 作者简介：
- 基金信息：
- DOI：
  CLC：
- Published：2012
- 稿件说明：
移动端阅览
XU Li-yuan, LV Yong-lei, WANG Dan, et al. Comparation of Content Determination of Polysaccharides in Cuscuta Australis and Its Processed Products[J]. Chinese journal of experimental traditional medical formulae, 2012, 18(7): 119-122.
DOI：

XU Li-yuan, LV Yong-lei, WANG Dan, et al. Comparation of Content Determination of Polysaccharides in Cuscuta Australis and Its Processed Products[J]. Chinese journal of experimental traditional medical formulae, 2012, 18(7): 119-122. DOI：

摘要

目的: 测定南方菟丝子及其不同炮制品(清炒、酒炙、盐炙)多糖的含量

从多糖变化角度探究炮制原理。方法: 以南方菟丝子精制多糖测得菟丝子粗多糖对甘露糖的换算因子

以苯酚-硫酸分光光度法测定南方菟丝子及其炮制品多糖的含量。结果: 菟丝子多糖精制前后单糖组成无明显变化

多糖供试液在6 h内显色稳定

重复性好

平均加样回收率为99.4%

RSD 3.02%(n=6)。测得南方菟丝子生品及不同炮制品(清炒、酒炙、盐炙)多糖含量分别为6.71%

8.27%

8.54%

14.17%

RSD分别为0.59%

2.47%

1.40%

0.35%(n=3)。结论: 南方菟丝子经过炮制后多糖含量明显增加

以盐炙菟丝子含量为最高

酒炙菟丝子和炒菟丝子次之。

Abstract

Objective: To determine content of polysaccharides of different processing drugs(plain-frying drugs

stir-heating drugs with wine and stir-heating drugs with salt) in Cuscuta australis.To explore the processing principle from the angel of changes of polysaccharides. Method: The conversion coefficient of C. australiss polysaccharides to mannitose was obtained by refined polysaccharides

and then the content of crude polysaccharides in C.australis and its processed products were determined by phenol-sulferic acid method. Result: Afer refining

monosaccharide composition of polysaccharides have no obvious changes. The color of solutions for testing showed good stabilization within 6 h and the average value of the recovery for polysaccharides measurement was 99.4% with 3.02% of RSD (n=6). The contents of polysaccharides and different processing drugs(plain-frying drugs

stir-heating drugs with wine and stir-heating drugs with salt) in C.australis were 6.71%

8.27%

8.54%

14.17%

with 0.59%

2.47%

1.40%

0.35% of RSD(n=3). Conclusion: The content of polysaccharides obviously increased after processed. Salt content is the highest;plain-frying and wine content took second place.

关键词

Keywords

references

Views

下载量

CSCD

Alert me when the article has been cited

提交

Tools

Publicity Resources

Determination of Polysaccharides in Cibotium Barometz and Its Processed Product from Various Cultivation Locations

Determination and Antioxidant Activity Investigation of Polysaccharides from

Polygonati Odorati Rhizoma Polysaccharides Ameliorate Hyperlipidemia in Mice by Regulating Gut Microbiota

Oral Absorption and Labeling Techniques of Traditional Chinese Medicine Polysaccharides： A Review

Structural Characteristics and Antioxidant Activity Analysis of Polysaccharides from Pinelliae Rhizoma and Its Processed Products Before and After Hydrolysis （Enzymolysis） by Sugar Spectrum

Related Author

JU Cheng-guo

ZHANG Qi

YU Hai-tao

GAO Qian

SHI Jun

JIA Tian-zhu

DU Qing-hua

HUANG Yuan-he

Related Institution

School of Pharmacy， Hunan University of Chinese Medicine

Key Laboratory for Quality Evaluation of Bulk Herbs of Hunan Province

Jiangxi University of Chinese Medicine

Jiangzhong Food Therepy Co. Ltd.

School of Traditional Chinese Medicine（TCM） and Food Engineering，Shanxi Provincial Key Laboratory of TCM Processing，Shanxi University of Chinese Medicine

AI问答

Postal code：100700
Tel：010-84076882 Email：syfjx_2010@188.com
Technical support is provided by Beijing Founder electronics co., LTD 京ICP备11006657号-10 京公网安备11010802024621
It is recommended to read the content of this site in Chrome&IE9+. Please switch to extreme mode in browser 360.
Cookies We use cookies to help provide and enhance our service and tailor content. By continuing, you agree to the use of cookies.

⁰