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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。
Objective: To compare the content of polysaccharide in different processed products of Salvia miltiorrhiza. Methods: Polysaccharide was extracted by traditional water extraction and alcohol precipitation. The content of polysaccharides was determined by phenol - sulfuric acid method. Glucose was used as reference substance and the detection wavelength was 490 nm. Results: The contents of polysaccharides in raw Salvia miltiorrhiza, Radix Salviae Miltiorrhizae, Radix Salviae Miltiorrhizae, Radix Salviae Miltiorrhizae and Radix Salviae Miltiorrhizae were 3.08%, 4.63%, 4.25%, 3.89% and 1.14% respectively. Conclusion: The established method for determination of polysaccharide content is simple, high precision, good data stability, good repeatability, and is suitable for the determination of polysaccharide content of Salvia miltiorrhiza and its processed products. Different methods of processing Danshen Pieces of polysaccharides in varying degrees, steamed, vinegar and rice were significantly increased the polysaccharide content of Salvia Tablets.