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目的:建立黄瓜子多糖含量测定的方法,并对黄瓜子生品及炮制品的多糖含量进行比较研究。方法:以精制黄瓜子多糖测得黄瓜子多糖对葡萄糖的换算因子,采用苯酚-硫酸法测定黄瓜子生品及炮制品粗多糖的含量。结果:黄瓜子生品的多糖含量为5.056 4%,炒黄瓜子的多糖含量为5.203 2%。结论:炮制后黄瓜子多糖含量增加。
Objective: To establish a method for determining the content of polysaccharides in cucumber and to compare the content of polysaccharides in cucumber and its processed products. Methods: The conversion factor of cucumber polysaccharide to glucose was determined by the purified cucumber polysaccharide. The content of crude polysaccharide in cucumber was measured by phenol-sulfuric acid method. Results: The content of polysaccharides in cucumber seed was 5.056 4%, the content of polysaccharide in fried cucumber was 5.203 2%. Conclusion: The content of cucumber polysaccharide increased after processing.