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目的研究白术炒制过程中多糖和还原糖含量的变化规律,为阐述白术炮制原理、制定合理的白术炮制工艺和提高白术饮片质量标准提供参考依据。方法采用四川新荷花饮片公司稳定的炮制工艺制备白术炮制样品,炮制过程中每隔2min取样一次,共炮制2批麸炒样品和1批清炒样品。以葡萄糖为对照品,分别采用苯酚-浓硫酸法和3,5-二硝基水杨酸法(DNS法)测定白术饮片在炒制过程中多糖和还原糖含量的变化。结果白术在炒制过程中,随炮制时间延长,多糖含量逐渐增加,12min之后开始下降;还原糖含量整体呈增加的趋势,且12~16min之后增长率明显提高。结论白术在炒制过程中多糖和还原糖会发生转化和分解作用;炮制适当有利于白术多糖和还原糖的溶出。
Aim To study the changes of polysaccharide and reducing sugar content during the process of frying at Atractylodes macrocephalae, to provide a reference for expatiating the principle of Atractylodes macrocephalae, establishing a reasonable process of Atractylodes macrocephalae and improving the quality standard of Atractylodes macrocephala Pieces. Methods The sample of Atractylodes macrocephala was prepared by the stable processing technology of Sichuan New Lotus Pieces Company. Samples were taken every 2 minutes during the processing. A total of 2 batches of fried samples and 1 batch of fried samples were prepared. Using glucose as reference substance, the changes of polysaccharide and reducing sugar content of Atractylodes macrocephala Pieces during the frying process were determined by phenol-concentrated sulfuric acid method and 3,5-dinitrosalicylic acid method (DNS method) respectively. Results Atractylodes macrocephala increased with the prolongation of processing time during the process of frying. The content of polysaccharide increased gradually after 12min, and the content of reducing sugar increased as a whole, and the growth rate increased obviously after 12 ~ 16min. Conclusion Atractylodes macrocephala can transform and decompose polysaccharides and reducing sugars during the process of frying. The processing is suitable for the dissolution of polysaccharides and reducing sugars.