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Position: Home > Articles > Study on the Contents of Polysaccharide in Curcuma longa L. before and after Wine Sauteed Journal of Anhui Agricultural Sciences 2015 (2) 94-96

姜黄酒炙前后多糖含量比较研究

作  者:
许丹妮;杨海玲;甘静玉;林婕;黄文男
单  位:
广西民族师范学院;广西中医药大学
关键词:
姜黄;酒炙;多糖;含量;苯酚-硫酸法
摘  要:
[目的]比较姜黄酒炙前后多糖含量。[方法]采用苯酚-硫酸法测定姜黄酒炙前后多糖含量。[结果]葡萄糖质量浓度在10~70μg/ml时呈现良好的线性关系,平均回收率99.67%,RSD为1.33%;姜黄多糖的含量为酒炙品(1.38%)>生品(0.68%)。[结论]该方法简便、可行,可用于姜黄多糖成分的提取及含量测定。
译  名:
Study on the Contents of Polysaccharide in Curcuma longa L. before and after Wine Sauteed
作  者:
XU Dan-ni;YANG Hai-ling;GAN Jing-yu;Guangxi Normal University for Nationalities;Guangxi Colleges and Universities Key Laboratory Breeding Base of Chemistry of Guangxi Southwest Plant Resources;Guangxi Traditional Chinese Medical University;Chengdu University of TCM;
关键词:
Curcuma longa L.;;Wine sauteed;;Polysaccharide;;Content;;Phenol-sulfuric acid method
摘  要:
[Objective] The research aimed to compare the contents of polysaccharide in Curcuma longa L. before and after wine sauteed.[Method]The contents of polysaccharide in Curcuma longa L. before and after wine sauteed were determined by phenol-sulfuric acid method.[Result]The concentrations of glucose between 10- 70 μg/ml were good in linear relationship. The average recovery was 99. 67% with RSD1. 33%,and the contents of polysaccharide in Curcuma longa L. before and after wine sauteed were as follows: wine sauteed( 1. 38%) > raw products( 0. 68%). [Conclusion]This method was simple,convenient and quit stable,so it can be used for the extraction and detection of polysaccharide in Curcuma longa L..

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