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目的:比较研究新疆5种阿魏不同部位多糖的含量。方法:采用索氏提取法和超声提取法提取阿魏多糖,苯酚-硫酸比色法测定阿魏不同部位的多糖含量。结果:5种阿魏不同部位多糖的含量:根>叶>茎;根中多糖的含量:新疆阿魏>荒地阿魏>大果阿魏>多伞阿魏>全裂叶阿魏;叶中多糖的含量:多伞阿魏>荒地阿魏>大果阿魏>新疆阿魏>全裂叶阿魏;茎中多糖的含量:新疆阿魏>荒地阿魏>大果阿魏>多伞阿魏>全裂叶阿魏。超声提取多糖的含量高于索氏提取。结论:不同部位多糖的含量有明显的差异,阿魏多糖提取以超声提取工艺为佳。
Objective: To compare the contents of polysaccharides in five different parts of Xinjiang from different regions. Methods: Ferulic polysaccharide was extracted by Soxhlet extraction and ultrasonic extraction, and the content of polysaccharides in different parts of Ferula were determined by phenol - sulfuric acid colorimetry. Results: The content of polysaccharides in five different parts of Chinese yam: root> leaf> stem; content of polysaccharides in roots: Xinjiang> Polysaccharide content: Euonymus japonicus> Heilongjiang ferulic acid> Ferulic acid> ferulic acid> ferulic acid> ferulic acid> Ferulic acid content in the stem: content of polysaccharides in Xinjiang> Wei> full cracked leaves Wei. Ultrasonic extraction of polysaccharides content higher than Soxhlet extraction. Conclusion: The contents of polysaccharides in different parts have obvious differences. The ultrasonic extraction process is the best method for extracting polysaccharide from ferulic polysaccharides.