不同炮制方法对菟丝子中多糖含量的影响

Effects of different processes on polysaccharide content in Cuscuta chinens

目的考察不同炮制方法对菟丝子中多糖含量的影响。方法采用硫酸-苯酚比色法测定菟丝子不同炮制品的多糖含量。结果菟丝子不同炮制品多糖含量有差异,生菟丝子多糖含量为5.34%,经酒炙后是其生品的1.98倍,是清炒品的1.62倍。结论菟丝子经炮制后能显著提高多糖的含量。

Objective To investigate the effects of different processing methods on the polysaccharide content of Cuscuta chinens. Methods The phenol-sulfuric acid method was used to detect the dodder content in different processed products of the polysaccharide. Results Cuscuta chinens polysaccharide in different processed products were different and Cuscuta chinens polysaccharide content of 5A3% in raw Cuscuta chinens, the polysaccharide content by wine was 1.98 times and salt-broiled product was 1.62 times. Conclusion Cuscuta chinens, after processing , can enhance remarkably polysaccharide content.