广东药学院学报2011，Vol.27Issue(3)：264-266,3.DOI:10.3969/j.issn.1006-8783.2011.03.013
真空冷冻干燥法和自然干燥法对干姜中多糖和姜酚类成分的影响
Effect of the vacuum freezing and natural drying on the contents of polysaccharides and gingerols from Zingiberis Rhizoma
摘要
Abstract
Objective To compare the contents of polysaccharides and gingerols from Zingiberis Rhizoma between the vacuum freezing and natural drying. Methods The contents of polysaccharides and phenol compounds from Zingiberis Rhizoma were determined by UV spectrophotometry, indexed by styptysat and glucose. Results The content of polysaccharides from Zingiberis Rhizoma dried by vacuum freezing was higher than that of natural drying, while the content of gingerols was lower. Conclusion Different drying methods affect the contents of polysaccharides and gingerols from Zingiberis Rhizoma significantly.关键词
真空冷冻干燥法/自然干燥法/干姜/多糖/姜酚Key words
vacuum freeze-drying/ natural drying/ Zingiberis Rhizoma/ polysaccharides/ gingerols分类
医药卫生引用本文复制引用
程轩轩,孟江,卢国勇,梁慧超,吴燕妮..真空冷冻干燥法和自然干燥法对干姜中多糖和姜酚类成分的影响[J].广东药学院学报,2011,27(3):264-266,3.基金项目
广东省教育厅育苗工程[粤财教(2008)342号] （2008）
