【摘要】 目的:建立DNS法测定木瓜多糖含量并比较不同炮制方法对木瓜多糖含量的影响。方法:以葡萄糖为对照品采用3,5-二硝基水杨酸比色法(DNS法)分别测定总糖和还原糖的含量,两者差值即为多糖含量。结果:检测波长为490nm,葡萄糖在0.008～0.04mg/mL的范围内线性关系良好,平均回收率分别为102.68%和103.58%。不同炮制品多糖含量顺序为:酒炙品﹥炒黄品﹥盐炙品﹥炒焦品﹥生品。结论:该法快速准确,炮制辅料和温度对木瓜中多糖的含量有影响。更多还原

【Abstract】 Objective:To establish DNS method for determination polysaccharide content in Chaenomelis Fructus and study the influences of different processing methods on the polysaccharide contents.Method:3,5-dinitrosalicylic acid colorimetry(DNS) was adopted to determine the total sugar and reducing sugar contents with glucose as reference substance respectively.The content of polysaccharide is differences of total sugar and reducing sugar. Result:The detection wavelength was 490 nm.And glucose showed good linear relationship within the ranges of 0.008 ～0.04 mg/mL(R2=0.9998)with the recovery being 102.68% and 103.58%(n =5). The contents of polysaccharide:processed product with yellow wine >chaohuang product>processed product with salt >chaojiao product>crude product.Conclusion:The DNS method is rapid,accurate and reproducible.The processing temperature and preparation excipient influence the dissolution of polysaccharide.更多还原