黄芪炮制品中多糖成分含量的比较研究

Determination and studies on the content of Astragalus Polysaccharids of astragalusin different processing

目的:研究黄芪不同炮制品中多糖成分的差异。方法:通过溶剂提取法提取黄芪多糖,分段沉淀法精制多糖。利用硫酸-苯酚法测定黄芪不同炮制品中总多糖成分的含量。结果:黄芪不同炮制品中多糖含量不同,其中以蜜黄芪多糖含量最多,盐麸炒黄芪含量次之,生黄芪含量再次之,炒黄芪含量较少。结论:不同的炮制方法可以明显影响黄芪中多糖成分的含量。

Objective： To study the difference of content of Astragalus polysaccharids between astragalusin different processing. Methods：Astragalus polysaccharide was extracted by solvent and purified by precipitation. The content of Astragalus polysaccharide was also determined by the chemical methods. Results：the content of Astragalus polysaccharide varied before and after processing. Among them, the highest content of Astragalus polysaccharide was determined in honey processing, next to salt-bran processing;stir-fry processing is lower than crude processing. Conclusion： Different methods of processing have significant effect on the content of Astragalus polysaccharids.