摘要
目的研究黔产铁皮石斛炮制品的质量差异。方法采用8种不同铁皮石斛处理方法,使用紫外分光光度法测定多糖的含量,高效液相色谱法测定甘露糖含量,以感官评价、提取率、多糖含量、甘露糖含量为指标,比较各处理之间的差异性。结果 8种加工方法铁皮石斛药材的提取率在6.67%～7.73%之间;多糖含量变幅在27.45%～33.36%之间,甘露糖含量在18.17%～32.80%之间。结论清炒铁皮石斛提取率和甘露糖含量最高,多糖含量次之,铁皮石斛炮制以清炒为佳。
Objective To study the influence of processing method on the quality of Dendrobium officinale. Methods In this study, using 8 different processing methods of Dendrobium officinale,which is analyzed sensory evaluation, extraction rate, Dendrobium officinale polysaccharides and mannose. The content of polysaccharide is determined by ultraviolet spectrophotometry. The content of mannose is determined by high performance liquid chromatography（HPLC）. Compare the differences between treatments. Results Dendrobium officinale medicinal materials drying rate is 6.67 % - 7.73 %, polysaccharides is 27.45 % - 33.36 %, mannose is 18.17 % - 32.80 %. Conclusion Stir fry Dendrobium officinale with small fire is the most suitable,which extraction rate and mannose content are the highest, the polysaccharide content is the second.
作者
宋智琴
刘海
杨平飞
张荷轩
吴明开
SONG Zhi-qin;LIU Hai;YANG Ping-fei;ZHANG He-xuan;WU Ming-kai(Institute of Modern Chinses Medical Materials of Guizhou Province,Guiyang 550006,China;Anlong County XinMan Technology Biological Limited Liability Company,Anlong 552400,China)
出处
《现代中药研究与实践》
CAS
2018年第5期1-3,共3页
Research and Practice on Chinese Medicines
基金
贵州省科技重大专项(黔科合重大专项字[2015]6010-1)
贵州省科技计划项目(黔科合[2016]支撑2832)
中央引导地方科技发展专项(黔科中引地[2017]4001)
关键词
铁皮石斛
多糖
甘露糖
炮制
Dendrobium officinale
polysaccharide
mannose
processing
