桔梗产地加工工艺研究

Study on the Processing Technology in Production Place of Radix platycodonis

[目的]确定去皮以及不同干燥温度对桔梗中总多糖的影响,从而为建立桔梗产地初加工的最佳加工工艺提供依据。[方法]桔梗采用水提醇沉进行精制,采用苯酚-硫酸试剂显色,测定样品中桔梗多糖的含量。[结果]桔梗皮中多糖含量和带皮样品中多糖含量相差不大,均低于去皮后多糖的含量。去皮后桔梗干燥迅速,在50℃下烘干总多糖含量最高。[结论]桔梗去皮加工较不去皮加工总多糖含量高6.1%;同时去皮后桔梗容易干燥,故以去皮加工为好。

[Objective]The aim was to decide effects of peeling and different drying temperature on Radix platycodonis polysaccharide and provide reference for establishing the best processing technology in production place.[Method]Extracted with water,refined with ethanol,the contents of polysaccharides in samples were determined by phenol-H2SO4 colorimetry method.[Result] There is no apparent difference between no peeling sample and root bark of sample about the contents of polysaccharides,both of them are lower than peeling samples,and the drying speed of peeling samples is very quick,the content of polysaccharides is the highest at 50 ℃.[Conclusion]Compared with no peeling,the content of polysaccharides in peeling sample is higher for 6.1%;at the same time,peeling Radix platycodonis is easier to dry,so peeling processing is better than no peeling.