论文部分内容阅读
目的比较不同加工方法对白茯苓及茯苓皮中多糖含量的影响,为茯苓饮片的规范化加工和质量控制提供参考。方法采用苯酚-硫酸法测定茯苓多糖吸光度,检测波长为487nm。结果白茯苓的多糖含量比茯苓皮高,经过蒸制后,白茯苓和茯苓皮所含的多糖含量均明显降低,尤其是高压蒸影响更大。结论茯苓多糖对热压不稳定,茯苓切制前不宜蒸制。研究结果可为茯苓的产地加工提供科学依据。
Objective To compare the effects of different processing methods on the content of polysaccharide in Poria cocos and Poria cocos and provide a reference for the standardization processing and quality control of Poria cocos. Methods The absorbance of tuckahoe polysaccharide was determined by phenol - sulfuric acid method. The detection wavelength was 487nm. Results The polysaccharide content of Poria cocos was higher than that of Poria cocos. After steaming, the contents of polysaccharides contained in Poria cocos and Poria cocos were significantly decreased, especially the effects of autoclaving. Conclusion Tuckahoe polysaccharides on the heat pressure instability, Poria should not be steamed before cutting. The results provide a scientific basis for the processing of Poria.