炮制方法对中药狗脊3种成分的影响

Effect of Processing Methods on 3 Kinds of Components of Cibotium barometz

目的:比较生狗脊及其不同炮制品水煎液中水溶性总蛋白、总酚酸、总多糖的含量变化,阐明炮制方法对中药狗脊中3种成分的影响。方法:采用紫外-可见分光光度法,分别在590、760、489 nm波长下测定生狗脊及砂烫狗脊、酒狗脊、盐狗脊、蒸狗脊等4种不同炮制品水煎液中水溶性总蛋白、总酚酸、总多糖的含量。结果:5种样品中水溶性总蛋白含量分别为4.03%、3.32%、3.13%、3.33%、3.49%,总酚酸含量分别为0.25%、1.34%、1.38%、2.34%、1.41%,总多糖含量分别为28.56%、36.06%、45.21%、49.60%、49.01%。结论:不同的炮制方法对狗脊中3种成分的含量均有一定的影响,其中水溶性蛋白质的含量在炮制后均呈现一定程度的降低,总酚酸和总多糖的含量在炮制后均呈现一定程度的升高。

OBJECTIVE：To compare the differences in the contents of water-soluble total protein,total phenolic acid and total polysaccharides among the water decoctions of crude Cibotium barometz and processed products and to illuminate the effect of processing on 3 kinds of components of C.barometz.METHODS：UV-visible spectrophotometry was adopted to determine the contents of water-soluble total protein,total phenolic acid and total polysaccharides in the water decoction of crude C.barometz and 4processed products,namely sand-scorch C.barometz,yellow wine C.barometz,salt C.barometz and steamed C.barometz,at wavelengths of 590,760 and 489 nm respectively.RESULTS：The contents of water-soluble total protein in 5 samples were 4.03%,3.32%,3.13%,3.33% and 3.49%,those of total phenolic acid therein were 0.25%,1.34%,1.38%,2.34% and1.41%,and those of total polysaccharides therein were 28.56%,36.06%,45.21%,49.60% and 49.01%,respectively.CONCLUSIONS：All above processing methods have an effect to some degree on the contents of the 3 kinds of components of C.barometz,where the contents of water-soluble total protein are lower after processing,while those of total phenolic acid and total polysaccharides are higher thereafter.