摘要
[目的]对山茱萸不同炮制品（醋制、酒制、盐制、蜜制、蒸制）中多糖含量进行提取分析。[方法]采用恒温水浴法对山茱萸不同炮制品的多糖进行提取，测定多糖含量，考察炮制温度、炮制时间、炮制辅料用量对山茱萸不同炮制工艺（醋制、酒制、盐制、蜜制、蒸制）的影响。[结果]得出山茱萸在不同炮制条件下多糖溶出的变化规律，酒制和蒸制可使山茱萸中多糖含量明显增加。[结论]研究可为合理制定炮制方法提供依据。
Abstract
Objective] To extract and analyze the polysaccharides content in different processed products of Corni Fructus ( vinegar process,wine process,salt process,honey process and steaming process).[Method] Constant temperature water bath methods were adopted to extract the poly-saccharides from different processed products of Corni Fructus.Effects of processing time,processing temperature and auxiliary dosage on the pro-cessing technologies of Corni Fructus were investigated.[Result] Under different processing conditions of Corni Fructus,wine process and steam-ing process significantly enhanced the polysaccharides content.[Conclusion]The research provides references for the rational establishment of pro-cessing method.
基金项目
浙江省植物进化生态学与保护重点实验室开放课题(EEC2014－08)
浙江省大学生科技创新项目(2016R430022)
国家科技期刊平台
NSTL
维普
万方数据