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[目的]对比不同提取方法对甘青青兰中多糖含量的影响。[方法]采用不同提取方法提取甘青青兰中的多糖,用硫酸-苯酚法测定多糖的含量。[结果]利用超声提取得到的甘青青兰中多糖含量最高,为15.6%;其次是回流得到的多糖含量,为10.4%;最后是浸渍法所得的多糖,含量为4.2%。[结论]利用超声提取甘青青兰中的多糖,含量高于传统的浸渍法提取的量,为进一步研究甘青青兰的最佳提取工艺奠定了试验基础。
[Objective] To compare the effects of different extraction methods on the polysaccharide content in G. qinghaiensis. [Method] The polysaccharides extracted from Cyanine Blue were extracted by different extraction methods. The content of polysaccharides was determined by sulfuric acid-phenol method. [Results] The content of polysaccharides in the ganqingqinglan obtained by ultrasonic extraction was the highest, which was 15.6%, followed by the polysaccharide content returned to 10.4%, and finally the polysaccharide obtained by the impregnation method was 4.2%. [Conclusion] Ultrasonic extraction of polysaccharides in C. lancifolium was higher than that extracted by traditional impregnation method, which laid the experimental basis for further study on the optimum extraction process of C. qinghaiensis.