熏硫加工对当归多糖含量的影响

Effects of processing method of sulphur fuming on the content of Angelica sinensis polysaccharide

目的研究当归在熏硫前后所含多糖含量的变化。方法采用可见-紫外分光光度法,以无水葡萄糖为对照品,用硫酸苯酚法显色,在波长487 nm处测定当归中的多糖含量。结果葡萄糖在2.5～15.0μg/mL范围内与吸收度呈现良好的线性关系(r=0.987 9),C=1.101 7+11.327A。从而测得未熏硫当归多糖含量为2.348%,熏硫当归多糖含量为2.660%。结论熏硫后当归多糖含量检测值增加13.3%,应当结合熏硫对当归其他有效成分的影响及药效学实验,综合评定硫黄熏蒸对其质量的影响。

Objective sulphur fuming. Methods ducts, used phenol sulfuric To study changement of the content of Angelica sinensis polysaccharide before and after Adopted visible-UV spectrophotometry, anhydrous glucose was used as control proacid method to display color, the content of Angelica sinensis polysaccharide was deter-mined, and detecting wavelength was 487 nm. Results The linear correlation of glucose was well in 2. 5 to 15.0 p,g/mL（r =0. 987 9） , C = 1. 101 7 ＋ 11. 327A. The content of Angelica sinensis polysaccharide of non-sul- phur fuming was 2. 348% ,the content of Angelica sinensis polysaccharide of sulphur fuming was 2. 660%. Conclusion The content of Angelica sinensis polysaecharide can increase 13.3% after sulphur fuming, the effects of sulphur fuming on others effective components of angelica and pharmacodynamics experiment should be combined to evaluate comprehensively the effects of sulphur fuming on the quality of angelica.