药食源植物泽泻炮制前、后可溶性糖的变化规律

Assay the Soluble Sugar Change of Rrhizoma Alisma Before and After Processing

利用薄层层析和高效液相色谱-蒸发光散射检测法(HPLC-ELSD)对泽泻可溶性糖进行定性和定量研究,考察加工前、后的变化。结果表明,新鲜泽泻中含有果糖和葡萄糖两种还原性单糖,所占固形物含量分别为18.15 mg/g和15.49 mg/g;炮制后的泽泻饮片果糖和葡萄糖含量分别为14.11 mg/g和8.58 mg/g。在加工过程中,果糖和葡萄糖分别下降22.26%和44.61%。两种糖的线性范围均为1～12μg,检出限为果糖0.12μg,葡萄糖0.16μg;果糖回收率97.5%,葡萄糖回收率99.0%。推测炮制前、后,还原糖的大幅下降是因参与美拉得反应造成。

To investigate the soluble sugar change of Rrhizoma Alisma before and after processing. Sugars category and contents were determined by Thin Layer Chromatography（TLC） and High Performance Liquid Chromatography with Evaporative Light Scattering Detector（HPLC-ELSD）. The fresh Rrhizoma Alisma contained fructose and glucose. The contents of the two kinds reducing sugar were 18.15 mg/g and 15.49 mg/g, respectively, comparing to 14.11 mg/g and 8.58 mg/g of the decoction pieces after processing. During the heat processing, the percentage of the fructose decreased22.26%, while glucose decreased 44.61%. The liner range for the two kinds sugar were from 1 to 12 μg, and the detection limits（Signal/Noise = 3） obtained were 0.12 μg and 0.16 μg for fructose and glucose, respectively. The coefficients of recovery of fructose and glucose were 97.5% and 99.0%. The sharply drop of the reducing sugars indicated the happen of Maillard reaction.