南方菟丝子不同炮制品多糖含量的比较研究

目的:测定南方菟丝子及其不同炮制品(清炒、酒炙、盐炙)多糖的含量,从多糖变化角度探究炮制原理.方法:以南方菟丝子精制多糖测得菟丝子粗多糖对甘露糖的换算因子,以苯酚-硫酸分光光度法测定南方菟丝子及其炮制品多糖的含量.结果:菟丝子多糖精制前后单糖组成无明显变化,多糖供试液在6h内显色稳定,重复性好,平均加样回收率为99.4％,RSD 3.02％ (n =6).测得南方菟丝子生品及不同炮制品(清炒、酒炙、盐炙)多糖含量分别为6.71％,8.27％,8.54％,14.17％,RSD分别为0.59％,2.47％,1.40％,0.35％(n=3).结论:南方菟丝子经过炮制后多糖含量明显增加,以盐炙菟丝子含量为最高,酒炙菟丝子和炒菟丝子次之.

Comparation of Content Determination of Polysaccharides in Cuscuta Australis and Its Processed Products

Objective: To determine content of polysaccharides of different processing drugs(plain-frying drugs, stir-heating drugs with wine and stir-heating drugs with salt) in Cuscuta australis.To explore the processing principle from the angel of changes of polysaccharides. Method: The conversion coefficient of C. australiss polysaccharides to mannitose was obtained by refined polysaccharides, and then the content of crude polysaccharides in C.australis and its processed products were determined by phenol-sulferic acid method. Result: Afer refining, monosaccharide composition of polysaccharides have no obvious changes. The color of solutions for testing showed good stabilization within 6 h and the average value of the recovery for polysaccharides measurement was 99.4% with 3.02% of RSD (n=6). The contents of polysaccharides and different processing drugs(plain-frying drugs, stir-heating drugs with wine and stir-heating drugs with salt) in C.australis were 6.71%,8.27%,8.54%,14.17%,with 0.59%,2.47%,1.40%,0.35% of RSD(n=3). Conclusion: The content of polysaccharides obviously increased after processed. Salt content is the highest;plain-frying and wine content took second place.