Effect of Processing Methods on 3 Kinds of Components of Cibotium barometz
10.6039/j.issn.1001-0408.2015.19.31
- VernacularTitle:炮制方法对中药狗脊3种成分的影响
- Author:
Minjie ZHAO
;
Chengguo JU
;
Guimei LIN
;
Fan ZHANG
;
Tianzhu JIA
- Publication Type:Journal Article
- Keywords:
Cibotium barometz;
Processed products;
Water-soluble total protein;
Total phenolic acid;
Total polysaccharides;
Content
- From:
China Pharmacy
2015;(19):2692-2694
- CountryChina
- Language:Chinese
-
Abstract:
OBJECTIVE:To compare the differences in the contents of water-soluble total protein,total phenolic acid and total polysaccharides among the water decoctions of crude Cibotium barometz and processed products and to illuminate the effect of pro-cessing on 3 kinds of components of C. barometz. METHODS:UV-visible spectrophotometry was adopted to determine the con-tents of water-soluble total protein,total phenolic acid and total polysaccharides in the water decoction of crude C. barometz and 4 processed products,namely sand-scorch C. barometz,yellow wine C. barometz,salt C. barometz and steamed C. barometz,at wavelengths of 590,760 and 489 nm respectively. RESULTS:The contents of water-soluble total protein in 5 samples were 4.03%,3.32%,3.13%,3.33% and 3.49%,those of total phenolic acid therein were 0.25%,1.34%,1.38%,2.34% and 1.41%,and those of total polysaccharides therein were 28.56%,36.06%,45.21%,49.60% and 49.01%,respectively. CONCLU-SIONS:All above processing methods have an effect to some degree on the contents of the 3 kinds of components of C. barometz, where the contents of water-soluble total protein are lower after processing,while those of total phenolic acid and total polysaccha-rides are higher thereafter.
