哈尔滨商业大学学报（自然科学版）2025，Vol.41Issue(2)：139-142,4.
草苁蓉不同部位及酒蒸前后含总多糖量测定
Determination of total polysaccharide content in different parts of Boschniakia Rossica and raw and wine steam-procossed products from Boschniakia Rossica Herba
摘要
Abstract
The total polysaccharide content in different parts of Boschniakia Rossica Herba,as well as before and after wine steaming,was determined,and the differences in total polysaccharide content among various parts of Boschniakia Rossica Herba and between the raw and wine-steamed products were compared.The content of total polysaccharides in Boschniakia Rossica Herba was determined using the phenol-sulfuric acid method.The total polysaccharide content was found to be in the following order:flower buds>stem>rhizome,with the raw Boschniakia Rossica Herba having a significantly higher content of total polysaccharides compared to the wine-steamed products.There were significant differences in the total polysaccharide content among various tissues and organs of Boschniakia Rossica Herba.The processing method,known as"paozhi"(a traditional Chinese medicinal preparation technique),can lead to a decrease in the total polysaccharide content of Boschniakia Rossica Herba.The content determination method established in this study was highly specific,with good repeatability and high accuracy,and can be used for the measurement of total polysaccharides in Boschniakia Rossica Herba.It provides a theoretical basis for the further development of Boschniakia Rossica Herba.关键词
草苁蓉/酒蒸/多糖/总多糖/硫酸-苯酚法/含量测定Key words
Boschniakia Rossica Herba/steamed with wine/polysaccharides/total polysaccharides/sulfuric acid-phenol method/content determination分类
中医学引用本文复制引用
宋莉欢,杨辉萍,杨雪晶..草苁蓉不同部位及酒蒸前后含总多糖量测定[J].哈尔滨商业大学学报（自然科学版）,2025,41(2):139-142,4.基金项目
黑龙江省中医药管理局中医药科研课题项目(ZHY2022-045) （ZHY2022-045）
2024年度黑龙江省省属本科高校基本科研业务费项目资助(XL0156) （XL0156）
