金樱子中多糖含量动态变化的研究

Studies on the trends changes of the content of polusaccharide in Fructus Rosae Laevigatae

目的:确定金樱子最佳采收期、最佳采收成熟度和最佳产地加工方法。方法:采用紫外分光光度法对不同采收期、不同成熟度和不同产地加工方法的金樱子果实和果肉中多糖含量进行了比较研究。结果:10月中、下旬至11月中、上旬这一段时期金樱子果粉和果肉粉中多糖含量积累较高,为金樱子果实的最佳采收时期,采收时应分期分批适时采收金樱子的成熟果实,采摘过早或过迟,不但影响药材的外形质量,也影响药材的内在质量。金樱子产地加工方法以40℃烘干的效果较为理想。结论:为确定金樱子最佳采收期、最佳采收成熟度和最佳产地加工方法提供依据和参考。

Objective： To define the best ripe period,the best ripe level,the best origin and working method. Method： We have compared the content of polysaccharide in Fructus Rosae Laevigatae ＇ s fruit and its meat which come from different pick period,different ripe level,different origin and working method byUV. Result： The accu- mulation of polysaccharide was higher in Fructus Rosae Laevigatae＇ s powder from the middle ten days and the last tenday period of October to the I-n＇st ten day period and the middle ten days of November than the other period. So this period is the best pick period which accorded the traditional pick period and the Chinese Pharmacopeoia published in 2000.We should pick the ripe fruit by stages,in batches and at right moment.If we pick precocious or too late,it not only influence medicinal herbs ＇ s appiarance quality but also its internal quality.It should be dried by fire on 40℃. Conclusion： The results can be taken as the reference for identifying the best ripe period,the best ripe level,the best origin and working method.