九华黄精九蒸九晒炮制过程中总多糖的含量变化研究

Study on the total polysaccharides content of Jiuhua Rhizoma polygnoati in nine-steam-nine-bask processing

目的测定九华黄精九蒸九晒过程中总多糖的含量。方法以0.2%蒽酮-硫酸溶液为显色剂,测定波长为635 nm,采用紫外-可见分光光度法测定吸光度,计算样品中总多糖含量。结果野生和栽培九华黄精的总多糖随着蒸制次数的增加,总多糖的含量均是先增加后减少,最终测得野生和栽培九华黄精九蒸九晒后总多糖含量为12.67%、10.84%。结论测定结果为九蒸九晒法炮制九华黄精的质量标准控制提供一定的科学依据。

Objective Determination of total polysaccharide of Jiuhua Rhizoma polygnoati in nine-steam-ninebask processing. Methods 0.2% anthrone-sulfuric acid solution is used as chromogenic agent. The wavelength is582 nm. The content of polysaccharide was determined by UV visible spectrophotometry. Results The total polysaccharides of wild and cultivated Jiuhua Rhizoma polygnoati increased first and then decreased with the increase of steaming times. The total polysaccharide content of wild and cultivated Jiuhua Rhizoma polygnoati nine steamed and dried was 12.67% and 10.84%. Conclusions The measurement results provide a scientific basis for the quality control of Jiuhua Rhizoma polygnoati in nine-steam-nine-bask processing.