Influence of Different Processing Methods on Polysaccharide Content in Morinda Officinalis(Ⅰ)
10.3870/j.issn.1004-0781.2017.12.014
- VernacularTitle:不同炮制去心法对巴戟天多糖含量的影响(Ⅰ)
- Author:
Shiwen DI
1
;
Can ZHOU
;
Sha LIAO
;
E CHEN
Author Information
1. 湖北医药学院附属人民医院药学部
- Keywords:
Radix Morinda officinalis;
Processing;
Polysaccharide;
Phenol-sulferic acid method;
Spectrophotometery;
ultraviolet
- From:
Herald of Medicine
2017;36(12):1386-1390
- CountryChina
- Language:Chinese
-
Abstract:
Objective To compare the influence of different processing methods on polysaccharide content in Morinda Officinalis. Methods Reflux extraction was performed with 80% ethanol.Ultraviolet spectrophotometery was used to determine the polysaccharide content after Phenol-sulferic acid method. Results Morinda officinalis was treated with different processing methods to remove moody core.The polysaccharide content in Morinda officinalis was the highest by cooking method (4.001 ± 0.004)%,and the next was steaming method with salt (2.312 ± 0.006)%,the sequence of the others was moistening method (2.163±0.010)%,steaming method after soaking (1.910±0.008)%,soaking method (1.731±0.008)% and steaming method (1.123±0.013)%. Conclusion The highest polysaccharide content is obtained in Morinda officinalis when processed by cooking method for removing woody core.
