| 摘要: |
| 建立巴戟天多糖、还原糖含量的测定方法，优选巴戟天最佳盐蒸工艺。方法：采用苯酚-硫酸法测定巴戟天中多糖含量，采用3，5-二硝基水杨酸（DNS）法测定巴戟天中还原糖含量，并进行方法学考察;以盐蒸巴戟天色泽、质、味等方面的性状评分和多糖、还原糖及总糖含量为指标，采用拉丁方试验优选巴戟天盐蒸工艺，通过GraphPad Prism 5.0软件分析工艺参数。结果：苯酚-硫酸法测定巴戟天多糖精密度、重复性、稳定性的RSD分别为0.69%、3.00%、2.39%，加样回收率为98.39%。DNS法测定巴戟天还原糖精密度、重复性、稳定性的RSD分别为0.35%、3.10%、2.85%，加样回收率为98.85%。拉丁方试验优选巴戟天盐蒸工艺最佳加盐量、闷润时间、蒸制时间分别为3、4、9 h。巴戟天盐蒸后多糖、还原糖及总糖含量均有增加。结论：通过苯酚-硫酸法、DNS法测定巴戟天中多糖及还原糖含量，获得了最佳的巴戟天盐蒸工艺参数。 |
| 关键词: 巴戟天 盐蒸工艺 糖类成分 拉丁方试验 |
| DOI： |
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| Salt-water steaming process of Morinda officinalis |
| PENG Jing,SHEN Ying,PEI Zirui |
| (Department of Pharmacy，The People’s Hospital of Xiangxi Autonomous Prefecture，The First Affiliated Hospital of Jishou University，JIshou 416000，Hunan，China;Guangdong Provincial Key Laboratory of Traditional Chinese Medicine Preparations，School of Traditional Chinese Medicine，Southern Medical University，Guangzhou 510515，Guangdong，China) |
| Abstract: |
| Objective: To investigate the methods for determining the content of polysaccharides and reducing sugar in Morinda officinalis，and to optimize the salt-water steaming process of Morinda officinalis.Methods: The phenol-sulfuric acid method was used to measure the content of polysaccharides in Morinda officinalis，and the 3,5-dinitrosalicylic acid (DNS) method was used to measure the content of reducing sugar in Morinda officinalis; a methodological investigation was also performed.With the indicators of the scores of properties (color，texture，and taste) and the content of polysaccharides，reducing sugar，and total sugar in Morinda officinalis after salt-water steaming，the Latin square experiment was used to optimize the salt-water steaming process of Morinda officinalis，and GraphPad Prism 5.0 was used to analyze process parameters.Results: For the phenol-sulfuric acid method for measuring polysaccharides in Morinda officinalis，the relative standard deviations of precision，reproducibility，and stability were 0.69%，3.00%，and 2.39%，respectively，with a recovery rate of 98.39%.For the DNS method for measuring reducing sugar in Morinda officinalis，the relative standard deviations of precision，reproducibility，and stability were 0.35%，3.10%，and 2.85%，respectively，with a recovery rate of 98.85%.The Latin square experiment showed that the optimal durations of salt treatment，covered moistening，and steaming were 3 hours，4 hours，and 9 hours，respectively.There were increases in the content of polysaccharides，reducing sugar，and total sugar in Morinda officinalis after salt-water steaming.Conclusion: The optimal salt-water steaming process of Morinda officinalis was obtained by measuring the content of polysaccharides and reducing sugar using the phenol-sulfuric acid method and the DNS method. |
| Key words: Morinda officinalis salt-water steaming process saccharides Latin square experiment |
