摘要
目的:比较竹茹不同炮制品中多糖和总黄酮含量。方法:采用紫外分光光度法(UV)测定竹茹不同炮制品中多糖含量,检测波长为491 nm。采用高效液相色谱法(HPLC)测定竹茹不同炮制品中总黄酮含量,流动相甲醇-水(32∶68)为流动相,流速为1 mL/min,检测波长为254 nm。结果:生竹茹中总黄酮含量为0.251 mg/mL,多糖含量为0.0196 mg/mL;姜竹茹中总黄酮含量为0.81 mg/mL,多糖含量为0.2288 mg/mL;玫瑰制竹茹中总黄酮含量为0.79 mg/mL,多糖含量为0.2605 mg/mL;枳壳制竹茹中总黄酮含量为2.34 mg/mL,多糖含量为0.0265 mg/mL;枳实制竹茹中总黄酮含量为1.47 mg/mL,多糖含量为0.1213 mg/mL。结论:竹茹经枳壳汁炮制后能增加竹茹中总黄酮的含量,经玫瑰汁炮制后能增加竹茹中多糖的含量。
Objective ： To compare the different processed products of bamboo shavings of polysaccharidesand fIavonoids content. Methods ： Ultraviolet spectrophotometry （ UV ） determined polysaccharide content in different processed products of bamboo shavings, detection wavelength of 491 nm. By high performance liquid chromatography （ HPLC ） to determine flavonoids content in different processed products of bamboo shavings, methanol-water （ 32 ： 8 ） as mobile phase, flow rate was 1 mL/min, detection wavelength is 254 nm. Results：The total content of flavonoids in the raw bamboo shavings is 0.251 mg/mL, the polysaccharide content was 0.0196 mg/mL ;Total content of flavonoids in the Jiang Zhuru is 0.81 mg/mL,the polysaccharide content was 0.2288 mg/mL;Rose in the bamboo shavings of flavonoids content is 0.79 mg/mL, the polysaccharide content was 0.2605 mg/mL; Total content of flavonoids in the system of hovenia dulcis bamboo shavings was 2.34 mg/mL, the polysaccharide content was 0.0265 mg/mL; The flavonoids content in the bamboo shavings of frutus aurantii immaturus was 1.47 mg/mL, the polysaccharide content was 0.1213 mg/mL. Conclusion： Bamboo shavings through bitter orange juice processing can increase the content of total flavonoids in bamboo shavings, through rose juice processing can increase the content of polysaccharide in bamboo shavings.
出处
《辽宁中医药大学学报》
CAS
2017年第9期59-62,共4页
Journal of Liaoning University of Traditional Chinese Medicine
基金
大学生创新创业训练项目(201510162000060)
关键词
竹茹
炮制
多糖
黄酮
bamboo shavings
processing method
polysaccharid
flavonoids
