Determination of Total Sugar and Reducing Sugar in Processed Fructus Trichosanthis

SUN Wen; CHAO Zhi-mao; WANG Chun; WU Xiao-yi; TAN Zhi-gao

doi:10.11653/syfj2013090096

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Determination of Total Sugar and Reducing Sugar in Processed Fructus Trichosanthis

更新时间：2024-09-23

- Determination of Total Sugar and Reducing Sugar in Processed Fructus Trichosanthis
- Chinese Journal of Experimental Traditional Medical Formulae Vol. 19, Issue 9, Pages: 96-99(2013)
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- DOI：10.11653/syfj2013090096
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- Published：2013
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SUN Wen, CHAO Zhi-mao, WANG Chun, et al. Determination of Total Sugar and Reducing Sugar in Processed Fructus Trichosanthis[J]. Chinese journal of experimental traditional medical formulae, 2013, 19(9): 96-99.
DOI：

SUN Wen, CHAO Zhi-mao, WANG Chun, et al. Determination of Total Sugar and Reducing Sugar in Processed Fructus Trichosanthis[J]. Chinese journal of experimental traditional medical formulae, 2013, 19(9): 96-99. DOI： 10.11653/syfj2013090096.

摘要

目的: 建立瓜蒌饮片中总糖及还原糖的含量测定方法

并进行测定和比较。方法: 采用苯酚-硫酸法测定多糖的含量

采用3

5-二硝基水杨酸法(DNS法)测定还原糖的含量。结果: 全国15个省市的18批市售瓜蒌饮片中

总糖的含量介于16.17%~32.65%

还原糖含量介于3.29%~13.29%。结论: 建立的瓜蒌饮片中总糖和还原糖的测定方法简便、准确;优质瓜蒌饮片中的总糖含量>25%

还原糖含量>9%;总糖和还原糖含量的高低可以诠释瓜蒌"糖味浓者为佳"的传统观点。

Abstract

Objective: To establish a method for determination of total sugar and reducing sugar in processed Fructus Trichosanthis

and to detect and compare the content of sugars with the methods. Method: The content of total sugar and reducing sugar was determined by phenol-sulfuric acid method and 3

5-dinitrosalicylic acid (DNS) method

respectively. Result: The content of total sugar and reducing sugar was 16.17%-32.65% and 3.29%-13.29%

respectively

in 18 batches of processed Fructus Trichosanthis purchased from 15 provinces. Conclusion: These methods are easily operated and reliable. The content of total sugar and reducing sugar in processed Fructus Trichosanthis with good quality is above 25% and 9%

respectively. The content of total sugar and reducing sugar can explain the traditional opinion that Fructus Trichosanthis with higher sugar content is of better quality.

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Related Author

SUN Wen

CHAO Zhi-mao

WANG Chun

WU Xiao-yi

TAN Zhi-gao

XIA Xin-hua

CAI Guang-ming

CHEN Ben-chao

Related Institution

Institute of Chinese Materia Medica, China Academy of Chinese Medical Sciences

College of Pharmacy,Shandong University of Traditional Chinese Medicime

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