保健食品中辅料多糖的研究

Study on Polysaccharide Content in Excipients in Health Food

[目的]比较保健食品中各辅料间多糖含量的差异以及不同条件对多糖含量的影响。[方法]对7种稀释剂木糖醇、甘露醇、蔗糖、赤藓糖醇、淀粉、聚葡萄糖、麦芽糊精进行考察,比较各辅料间多糖含量的差异,以及不同的醇沉浓度、不同对照品和不同的冷水浴时间对多糖含量的影响。[结果]将原料提取醇沉,应用苯酚-硫酸比色法进行测定,冷水浴时间在5 min时即能使反应达到完全。分别以葡萄糖、葡聚糖为对照品时,各样品多糖含量影响不大,7种辅料中,木糖醇、甘露醇、蔗糖和赤藓糖醇中基本不含有多糖,淀粉中含有一定量多糖,聚葡萄糖和麦芽糊精中含有较多的多糖。[结论]研究可为药品和保健品应用药用辅料提供选择的依据。

[ Objective ] To compare the polysaccharide content among all kinds of excipients in health food, and the affect on polysaccharide content under different concentrations of alcohol precipitation. [ Method] Xylitol, mannitol, sucrose, erythritol, starch, polydextrose, malt dextrin were investigated. The difference of polysaccharide content among all kinds of excipients were compared, as well as effects of different alcohol concentration, different CK, different cold bath time on polysaccharide content. [ Result] The raw material was extracted and alcohol precipitated, the phenol-sulfuric acid colorimetry was adopted for determination. When cold bath time was 5 win allows the reaction to reach full; with glucose, glucan as reference respectively, the polysaccharide content of each sample had little effect, among seven excipients, wherein xylitol, mannitol, sucrose and erythritol are substantially free of polysaccharide, starch contains a certain amount of polysaccharide, polydextrose and maltodextrin contain more polysaccharides than other excipients. [ Conclusion] The study can provide reference for selecting excipients for drugs and health food.