茯苓在四君子汤及苓桂术甘汤中对多糖溶出的影响

The influence of poria cocos on the dissolution of polysaccharide from si jun zi tang and ling gui zhu gan tang

目的:观察茯苓在四君子汤、苓桂术甘汤及两方去茯苓后多糖溶出的变化,探讨茯苓在两方中对多糖溶出的影响。方法:将四君子汤、苓桂术甘汤两方及两方拆方后分为16组,分别煎煮,用水提醇沉法提取多糖,苯酚-硫酸法于紫外-可见分光光度计上测定吸光度,并计算各组煎液多糖总量和溶解率。结果:四君子汤组、苓桂术甘汤组多糖总量和溶解率均高于四君子汤去茯苓组和苓桂术甘汤去茯苓组;茯苓与炙甘草合煎液多糖量高于两药单煎液之和。结论:茯苓能够显著提高四君子汤及苓桂术甘汤中多糖的溶出;茯苓与炙甘草的合煎能增加多糖的溶出。

Objective: To observe the change of dissolution of poria cocos in si jun zi tang and ling gui zhu gan tang,and in the two party after removing poria cocos,and to explore the influence of poria cocos on the dissolution of polysaccharide from the two party.Method: To set up 16 group including si jun zi tang、ling gui zhu gan tang and their components,and decoction separately.Polysaccharide withdrawing by the water extraction and ethyl alcohol precipitation method.Ultraviolet spectrophotometry and phenol-sulfuric acid method were used to measure spectrophotometry.Calculating total polysaccharide and dissolution of the 16 party.Result: In the total polysaccharide and dissolution,si jun zi tang group is more than the si jun zi tang group whice does not include poria cocos,and ling gui zhu gan tang group is more than the group that does not include poria cocos;The total polysaccharide of roasted liquorice and poria cocos mergered decoction is more than the sum of roasted liquorice decoction and poria cocos decoction.Conclusion: Poria cocos can significantly improve the dissolution of polysaccharide from si jun zi tang and ling gui zhu gan tang;Mergering roasted liquorice and poria cocos can improve the dissolution of polysaccharide.