不同炮制方法对丹参多糖含量的影响

目的:比较丹参不同炮制品中多糖的含量.方法:多糖采用传统的水提醇沉法提取,多糖的含量用苯酚-硫酸法进行测定,以葡萄糖为对照品,检测波长490 nm.结果:生丹参、酒丹参、醋丹参、米炒丹参和丹参炭的多糖含量分别为3.08%、4.63%、4.25%、3.89%和1.14%.结论:建立的多糖含量测定方法操作简便,精密度高,数据稳定性好,重复性好,适用于丹参及其炮制品多糖含量的测定.不同炮制方法对丹参饮片中多糖的含量有不同程度的影响,酒蒸、醋制和米炒均显著提高了丹参饮片中多糖的含量.

Effects of Different Processes on Polysaccharide Content in Salvia Miltiorrhiza bge

Objective: To study the content of polysaccharide in Salvia miltiorrhiza bge processed by different methods.Method: The sample was extracted by water and purified preliminarily by alcohol precipitation.The polysaccharide content was determined by phenol sulfuric acid method at UV wavelength of 490 nm.Result: The polysaccharide content in crude salvia miltiorrhiza,liquor salvia miltiorrhiza,vinegar salvia miltiorrhiza,rice stir-frying salvia miltiorrhiza and salvia miltiorrhiza charcoal was 3.08%,4.63%,4.25%,3.89% and 1.14%,respectively.Conclusion: The method is simple,convenient and accurate,and can be used in the determination of polysaccharide in Salvia miltiorrhiza bge.The polysaccharide contents in liquor salvia miltiorrhiza,vinegar salvia miltiorrhiza and rice stir-frying salvia miltiorrhiza are higher than that in crude salvia miltiorrhiza.