大黄生品及炮制品中总糖及多糖的含量测定

Content Determination of Total Sugar and Polysaccharide in Radix et Rhizoma Rhei and Its Processed Product

目的:考察大黄生品及其不同炮制品中总糖及多糖含量的变化,以确定不同炮制方法对总糖及多糖含量的影响。方法:以硫酸-苯酚显色后用紫外分光光度计测定吸光度,测定波长为491nm。结果:大黄生品及其不同炮制品中总糖及多糖含量从高到低顺序依次为熟大黄(清蒸)>熟大黄(酒制)>生大黄>酒大黄>醋大黄>大黄炭。结论:不同炮制方法中大黄总糖及多糖的含量较生品有显著性差异。其中,熟大黄中总糖和多糖的含量有明显增加,大黄炭、醋大黄和酒大黄中总糖及多糖的含量有所减少。

OBJECTIVE：To investigate the content of total sugar and polysaccharide in Radix et Rhizoma Rhei and its processed product in order to study the effect of different processing method on the content of total sugar and polysaccharide.METHODS：UV spectrophotometer was adopted to determine absorbance after the sulfuric acid-phenol coloration.The detection wavelength was set at 491 nm.RESULTS：The descending order of the content of total sugar and polysaccharide in Radix et Rhizoma Rhei and its processed product were as follow：prepared Radix et Rhizoma Rhei（steaming）,prepared Radix et Rhizoma Rhei（processing with wine）,Radix et Rhizoma Rhei,prepared Radix et Rhizoma Rhei with wine,prepared Radix et Rhizoma Rhei with vinegar and charred Radix et Rhizoma Rhei.CONCLUSION：The content of total sugar and polysaccharide in Radix et Rhizoma Rhei processed with different processing method were strikingly different from that of Radix et Rhizoma Rhei.The content of total sugar and polysaccharide in prepared Radix et Rhizoma Rhei were increased significantly while that of prepared Radix et Rhizoma Rhei with wine,prepared Radix et Rhizoma Rhei with vinegar and charred Radix et Rhizoma Rhei were decreased to some extent.