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不同产地黄精经不同方法炮制后多糖、5-羟甲基糠醛的含量变化
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| 篇名： | 不同产地黄精经不同方法炮制后多糖、5-羟甲基糠醛的含量变化 |
| TITLE： | |
| 摘要： | 目的：研究不同产地黄精经不同方法炮制后多糖和5-羟甲基糖醛（5-HMF）的含量变化，为不同产地黄精炮制工艺和不同炮制品质量标准的制订提供理论依据。方法：采用紫外分光光度法和高效液相色谱法分别测定黄精样品中多糖、5-HMF的含量，并比较不同产地[陕西略阳县、陕西黄陵县、云南富民县（道地产区）、陕西太白县]黄精鲜切、干切、清蒸、酒蒸样品中多糖及5-HMF的含量差异。结果：鲜切黄精以道地产区云南富民县样品多糖含量最高（13.4％），且未检测到5-HMF（0）； 黄精鲜切、干切、清蒸、酒蒸后多糖含量分别为10.8％～13.4％、8.9％～10.8％、5.5％～6.9％，5.6％～6.5％， 5-HMF含量分别为0、0、0.21％～0.50％、0.25％～0.72％。与未炮制样品（鲜切）比较，黄精经干切、清蒸、酒蒸后多糖含量依次减少，清蒸、酒蒸后5-HMF含量依次增加。结论：建议在制订道地和非道地产区黄精炮制工艺时应考虑产地因素；在黄精清蒸和酒蒸后的炮制品的质量标准中应增加5-HMF含量测定指标。 |
| ABSTRACT： | OBJECTIVE： To study the contents changes of polysaccharide and 5-HMF in Polygonati rhizoma from different producing areas after different processing， and provide reference for the development of processing technology of Polygonati rhizoma from different producing areas and the quality standard of different processing products. METHODS： UV spectrophotometry and HPLC were conducted to respectively determine the contents of polysaccharide and 5-HMF， and compare the content differences of polysaccharide and 5-HMF in Polygonati rhizoma from different producing areas [Shaanxi Lueyang County， Shaanxi Huangling County， Yunnan Fumin County （genuine producing areas）， Shaanxi Taibai County] by fresh-cutting， dry-cutting， steaming and steaming with wine. RESULTS： Polysaccharide of sample from Yunnan Fumin County showed the highest content in fresh-cut samples （13.4％）， no 5-HMF（0） was detected； polysaccharide contents were respectively 10.8％-13.4％， 8.9％-10.8％， 5.5％-6.9％， 5.6％-6.5％ after fresh-cut， dry-cut， steamed and steamed with wine， 5-HMF contents were 0， 0， 0.21％-0.50％， 0.25％-0.72％. Compared with no processing samples （fresh-cut）， polysaccharide contents in Polygonati rhizoma were decreased in turn after dry-cut， steamed and steamed with wine， 5-HMF contents were increased in turn after steamed and steamed with wine. CONCLUSIONS： It is suggested to consider origin factor in developing processing technology of Polygonati rhizoma from genuine and non-genuine producing areas. 5-HMF content determination index should be added into quality standard of processing products after steamed and steamed with wine. |
| 期刊： | 2017年第28卷第16期 |
| 作者： | 宋艺君，郭涛，周晓程 |
| AUTHORS： | SONG Yijun，GUO Tao，ZHOU Xiaocheng |
| 关键字： | 黄精；产地；炮制工艺；5-羟甲基糠醛；多糖 |
| KEYWORDS： | Polygonati rhizoma； Produced area； Processing technology； 5-hydroxymethyl furfural； Polysaccharide |
| 阅读数： | 354 次 |
| 本月下载数： | 7 次 |
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