摘要
目的:建立巴戟天多糖、还原糖含量的测定方法,优选巴戟天最佳盐蒸工艺.方法:采用苯酚-硫酸法测定巴戟天中多糖含量,采用3,5-二硝基水杨酸(DNS)法测定巴戟天中还原糖含量,并进行方法学考察;以盐蒸巴戟天色泽、质、味等方面的性状评分和多糖、还原糖及总糖含量为指标,采用拉丁方试验优选巴戟天盐蒸工艺,通过GraphPad Prism 5.0软件分析工艺参数.结果:苯酚-硫酸法测定巴戟天多糖精密度、重复性、稳定性的RSD分别为0.69％、3.00％、2.39％,加样回收率为98.39％.DNS法测定巴戟天还原糖精密度、重复性、稳定性的RSD分别为0.35％、3.10％、2.85％,加样回收率为98.85％.拉丁方试验优选巴戟天盐蒸工艺最佳加盐量、闷润时间、蒸制时间分别为3、4、9 h.巴戟天盐蒸后多糖、还原糖及总糖含量均有增加.结论:通过苯酚-硫酸法、DNS法测定巴戟天中多糖及还原糖含量,获得了最佳的巴戟天盐蒸工艺参数.
Abstract
Objective:To investigate the methods for determining the content of polysaccharides and reduc-ing sugar in Morinda officinalis,and to optimize the salt-water steaming process of Morinda officinalis.Methods:The phenol-sulfuric acid method was used to measure the content of polysaccharides in Morinda officinalis,and the 3,5-dinitrosalicylic acid(DNS)method was used to measure the content of reducing sugar in Morinda officinalis;a methodological investigation was also performed.With the indicators of the scores of properties(color,texture,and taste)and the content of polysaccharides,reducing sugar,and total sugar in Morinda officinalis after salt-water steaming,the Latin square experiment was used to optimize the salt-water steaming process of Morinda officinalis,and GraphPad Prism 5.0 was used to analyze process parameters.Results:For the phenol-sulfuric acid method for measuring polysaccharides in Morinda officinalis,the relative standard deviations of precision,reproducibility,and stability were 0.69％,3.00％,and 2.39％,respectively,with a recovery rate of 98.39％.For the DNS method for measuring reducing sugar in Morinda officinalis,the relative standard deviations of precision,reproducibility,and stability were 0.35％,3.10％,and 2.85％,respectively,with a recovery rate of 98.85％.The Latin square experi-ment showed that the optimal durations of salt treatment,covered moistening,and steaming were 3 hours,4 hours,and 9 hours,respectively.There were increases in the content of polysaccharides,reducing sugar,and total sugar in Morinda officinalis after salt-water steaming.Conclusion:The optimal salt-water steaming process of Morinda offi-cinalis was obtained by measuring the content of polysaccharides and reducing sugar using the phenol-sulfuric acid method and the DNS method.
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