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共收集了云南、广西、贵州、湖南、安徽等5省区不同菌种和炮制方法的茯苓样品15份,脱脂后分别用0.9%NaCl水溶液、120℃热水、0.5mol/LNaOH水溶液和88%甲酸溶液从茯苓中提取出了6种多糖,并测定此6种多糖的含量以确定茯苓多糖含量与产地及炮制方法的关联性。对PCS4-A多糖组分进一步使用1HNMR测定了-(1→3)/β-(1→6)糖苷键的摩尔比。结果表明:茯苓中碱溶性多糖PCS3-B组分是茯苓多糖的主要组分,占总多糖的90%以上。比较茯苓多糖的含量,实际上是比较PCS3-B组分的含量差异。在所选择的产地范围内,以云南省的样品PCS3-B组分含量最高,其总多糖含量亦高。不同的炮制方法对茯苓多糖组分含量有较大影响,同一产地、同菌种、同一栽培条件下,烤制的茯苓,其主要组分PCS3-B的含量高于晒制的茯苓;但同一产地,同一炮制方法时,茯苓多糖的主要组分含量亦相差较大,表明产地并非影响茯苓多糖含量的决定因素,茯苓多糖含量可能还与菌种、培养基材等性质有关。茯苓多糖的PCS4-A组分的-(1→3)/β-(1→6)糖苷键的摩尔比与产地有很密切的关系,但与炮制方法无关,云南产地样品的分支化度最低。
A total of 15 samples were collected from Yunnan, Guangxi, Guizhou, Hunan and Anhui provinces for different strains and processing methods. After degreasing, 0.9% NaCl aqueous solution, 120°C hot water, 0.5mol/L NaOH aqueous solution and 88% were collected respectively. Formic acid solution was extracted from the wolfberry extract of six polysaccharides, and the content of the six polysaccharides was determined to determine the relevance of the lycium polysaccharide content with origin and processing method. The molar ratio of -(1→3)/β-(1→6) glycosidic bonds was further determined using 1H NMR for the PCS4-A polysaccharide component. The results showed that the alkali soluble polysaccharide PCS3-B in Wolfberry is the main component of Lycium barbarum polysaccharide, accounting for more than 90% of the total polysaccharide. Comparing the content of lycium polysaccharide actually compares the content difference of PCS3-B components. In the selected production area, the highest content of the PCS3-B component in Yunnan Province was found, and the total polysaccharide content was also high. The different processing methods have a great influence on the content of polysaccharides from Lycium barbarum. The content of PCS3-B, which is the main component in the same production area, the same species, and the same cultivation conditions, is higher than that of the dried cockroaches. At the place of origin, when the same processing method was used, the content of the main components of the Lycium barbarum polysaccharides also showed a large difference, indicating that the origin is not a determinant factor affecting the content of the Lycium barbarum polysaccharides, and the Lycium barbarum polysaccharide content may also be related to the nature of the strains and the culture substrate. The molar ratio of -(1→3)/β-(1→6) glycosidic bonds of the PCS4-A component of Lycium barbarum polysaccharides is closely related to the place of production, but irrelevant to the processing method, the lowest degree of branching is found in samples produced in Yunnan. .