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目的比较五味子不同炮制品及不同部位中总黄酮、总三萜、水溶性总蛋白的含量变化,以探讨炮制原理。方法采用紫外可见分光光度法,测定五味子不同炮制品及不同部位中总黄酮、总三萜、水溶性总蛋白的含量。结果五味子、酒五味子、醋五味子总黄酮含量分别为1.60%、1.28%、0.92%;总三萜含量分别为1.56%、1.42%、1.59%;水溶性总蛋白含量分别为1.89%、1.49%、1.27%;五味子果肉及种仁中总黄酮、总三萜、水溶性总蛋白含量分别为1.08、1.47、0.48和1.65、1.86、1.34。结论炮制对五味子中总黄酮、总三萜、水溶性总蛋白含量均有影响;五味子种仁中3种成分含量均高于果肉。
Objective To compare the contents of total flavonoids, total triterpenoids and water-soluble total protein in different processed products and different parts of Schisandra chinensis to study the principle of concoction. Methods The content of total flavonoids, total triterpenoids and water-soluble total protein in different processed products and different parts of Schisandra chinensis was determined by ultraviolet-visible spectrophotometry. Results The contents of total flavonoids in Schisandra chinensis, Schisandra chinensis and Schisandra chinensis were 1.60%, 1.28% and 0.92%, respectively. The total triterpene contents were 1.56%, 1.42% and 1.59%, respectively. The contents of total water-soluble protein were 1.89% and 1.49% 1.27%. The content of total flavonoids, total triterpenoids and water-soluble total protein in Fructus Schisandrae fruit and kernel were 1.08, 1.47, 0.48 and 1.65, 1.86 and 1.34 respectively. Conclusion The processing of the total flavonoids, total triterpenoids, water-soluble total protein content of Schisandra Schisandra Schisandra Schisandra seeds are three kinds of content were higher than the pulp.