Content Determination of Total Sugar and Polysaccharide in Radix et Rhizoma Rhei and Its Processed Product
- VernacularTitle:大黄生品及炮制品中总糖及多糖的含量测定
- Author:
Wude YANG
;
Cong LI
- Publication Type:Journal Article
- Keywords:
Radix et Rhizoma Rhei;
Unprocessed product;
Processed product;
Total sugar;
Polysaccharide;
Content
- From:
China Pharmacy
2005;0(19):-
- CountryChina
- Language:Chinese
-
Abstract:
OBJECTIVE:To investigate the content of total sugar and polysaccharide in Radix et Rhizoma Rhei and its processed product in order to study the effect of different processing method on the content of total sugar and polysaccharide.METHODS:UV spectrophotometer was adopted to determine absorbance after the sulfuric acid-phenol coloration.The detection wavelength was set at 491 nm.RESULTS:The descending order of the content of total sugar and polysaccharide in Radix et Rhizoma Rhei and its processed product were as follow:prepared Radix et Rhizoma Rhei(steaming),prepared Radix et Rhizoma Rhei(processing with wine),Radix et Rhizoma Rhei,prepared Radix et Rhizoma Rhei with wine,prepared Radix et Rhizoma Rhei with vinegar and charred Radix et Rhizoma Rhei.CONCLUSION:The content of total sugar and polysaccharide in Radix et Rhizoma Rhei processed with different processing method were strikingly different from that of Radix et Rhizoma Rhei.The content of total sugar and polysaccharide in prepared Radix et Rhizoma Rhei were increased significantly while that of prepared Radix et Rhizoma Rhei with wine,prepared Radix et Rhizoma Rhei with vinegar and charred Radix et Rhizoma Rhei were decreased to some extent.
