不同方法炮制前后石斛中石斛碱及石斛多糖含量测定

目的:比较石斛干品与不同炮制品中石斛碱及多糖含量差异。方法:通过高效液相色谱法测量石斛碱含量,以苯酚-硫酸法检测多糖含量。结果:干品石斛碱含量0.182%、黄酒炙品0.218%、白酒炙品0.216%、黄酒润蒸制品0.225%、白酒润蒸制品0.283%、蒸制品0.229%;干品多糖含量5.48%、黄酒炙品5.80%、白酒炙品7.56%、黄酒润蒸制品8.31%、白酒润蒸制品12.5%、蒸制品8.72%。结论:石斛炮制过后石斛碱与多糖含量均有所增高,不同炮制品之间石斛碱和多糖含量也有一定差异。

Content Determination of Dendrobine and Polysaccharide in Dendrobium nobile from Different Processing Methods

Objective：To study on the content of dendrobine and polysaccharide in Dendrobium nobile from different processing methods . Methods ： The content of dendrobine was determined by high performance liquid chromatography and the content of poly saccharide was determined by phenol-sulfuric acid method. Results ： The content of dendrobine in different processing methods was as follows： dry D. nobile0. 182%, processing D. nohile by rice wine0. 218%, processing D. nohile by wine0. 216%, steamed process- ing D. nobile with rice wine0. 225%, steamed processing D. nobile with wine0. 283%, streamed D. nobile0. 229 %. The content of pol-ysaccharide was as follows： dry D. nobileS. 48%, processing D. nobile by rice wine5. 80%, processing D. nobile by wine7. 56%, steamed processing D. nobile with rice wine12.5%, steamed processing D. nobile with wine8.72%Conclusion：The content of den drobine and polysaccharide in D. nobile has increased after processing and there are some differences between the content of the different processed products.