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目的:优化柴胡总多糖的提取工艺,比较不同炮制品中总多糖的含量差异,为该有效部位的开发利用提供参考。方法:采用苯酚-硫酸法测定总多糖含量,检测波长485 nm。通过单因素试验与正交试验优选柴胡总多糖的提取工艺,考察提取温度、料水比、提取时间、提取次数对总多糖得率的影响。测定柴胡不同炮制品中总多糖的含量。结果:各因素对提取工艺的影响顺序为提取温度>提取次数>料液比>提取时间。柴胡总多糖的最佳提取工艺条件为加50倍量水在100℃下提取2次,每次2 h。可溶性总多糖提取率最高达19.39%,柴胡生品、清炒柴胡、酒炙柴胡、酒拌柴胡、醋炙柴胡、醋拌柴胡、鳖血炒柴胡中总多糖质量分数9.82%~20.82%。结论:优选的提取工艺合理可靠、重复性好,为柴胡总多糖的研发提供理论依据。
OBJECTIVE: To optimize the extraction process of polysaccharides from Bupleurum chinense, and to compare the contents of total polysaccharides in different processed products, so as to provide references for the development and utilization of this effective fraction. Methods: The content of total polysaccharide was determined by phenol - sulfuric acid method. The detection wavelength was 485 nm. Through the single factor experiment and the orthogonal experiment, the extraction process of total polysaccharide of Bupleurum chinense was optimized. The effects of extraction temperature, material-water ratio, extraction time and extraction times on the yield of total polysaccharide were investigated. Determination of Bupleurum total Processed polysaccharide content. Results: The order of the factors affecting the extraction process was extraction temperature> extraction times> solid-liquid ratio> extraction time. Bupleurum total polysaccharide optimum extraction process conditions for 50 times the amount of water extracted at 100 ℃ twice, each 2 h. The total soluble polysaccharide extraction rate of up to 19.39%, Bupleurum products, fried Bupleurum, wine Sunburn Bupleurum, wine Bupleurum, Vinegar Bupleurum, vinegar Bupleurum, turtle blood Bupleurum total polysaccharide mass fraction of 9.82% ~ 20.82%. Conclusion: The optimal extraction process is reasonable and reproducible, providing a theoretical basis for the research and development of polysaccharides from Bupleurum.