不同的炮制方法对山茱萸多糖的含量影响

目的 对不同炮制品中山茱萸多糖的总糖、糖醛酸、蛋白质含量等进行分析.方法 山茱萸多糖提取分离后,通过分光光度法进行测定.结果 酒蒸品多糖得率最高,清蒸品多糖中总糖最高,盐蒸品多糖中糖醛酸最高,醋蒸品多糖中蛋白质最高.结论 不同的炮制对山茱萸多糖的含量有明显的影响.

Influence of different process on contents of the polysaccharides from Fructus Corni

OBJECTIVE To analysis the contents of total carbohydrates,uronic acid and protein in the polysaccharide from different prepared products.METHODS Separated from Fructus corni,the polysaccharides were determined by spectrophotometry.RESULTS The product prepared with wine had the highest yield of polysaccharide,the steamed product had the highest content of total carbohydrates,the product prepared with salt had the highest content of uronic acid,and the product prepared with vinegar had the highest content of protein.CONCLUSION The different processes have obvious effects on the contents of the polysaccharides from Fructus Corni.