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    茯苓质量研究


    【发布日期】:2021-01-12  【来源】:邹奇
    【核心提示】:摘要:目的:研究茯苓的不同产地茯苓质量,为茯苓质量标准的建立及其产地开发利用提供依据。方法:(1)按照《中国药典》2015版

    摘要:目的:研究茯苓的不同产地茯苓质量,为茯苓质量标准的建立及其产地开发利用提供依据。方法:(1)按照《中国药典》2015版相关方法测定茯苓中水分、灰分、浸出物含量。(2)利用紫外-可见分光光度法测定茯苓中的水溶性多糖及茯苓总三萜的含量。(3)利用高效液相色谱法测定茯苓中的茯苓酸的含量。结果:贵州统块的浸出物、茯苓总三萜、茯苓酸含量最高。云南的茯苓浸出物在3.39~3.99%之间,茯苓总三萜含量在0.25~0.30%、茯苓酸含量0.07~0.09%之间,茯苓多糖含量在0.21~0.42之间。除茯苓多糖含量外整体相差不大。安徽的茯苓浸出物在2.65~4.01%之间,茯苓总三萜含量在0.17~0.31%、茯苓酸含量0.05~ 0.08%之间,茯苓多糖含量0.13~0.42之间。
    关键词:茯苓,质量,茯苓多糖,茯苓总三萜

    Abstract: Objective: To study the quality of Poria from different areas, and to provide basis for the establishment of quality standards of Poria and its development and utilization. Methods: (1) The contents of water, ash and extractives in Poria cocos are determined according to the relevant methods of Chinese Pharmacopoeia 2015. (2) UV-visible spectrophotometry was used to determine the content of water-soluble polysaccharides and total triterpenes in Poria cocos. (3) The content of Poria acid in Poria was determined by high performance liquid chromatography. Results: The extracts, total triterpenoids,and Poria acid from Guizhou block were the highest. The extract of Poria from Yunnan is between 3.39% and 3.99%, the total triterpene content of Poria is from 0.25% to 0.30%, and the content of Poria acid is from0.07 to 0.09%. The polysaccharide content of Poria is between 0.21 and 0.42. Except for the polysaccharide content of Poria, the overall difference was not significant. The extracts of Poria from Anhui ranged from 2.65% to 4.01%, the total triterpenes content of Poria from 0.17% to 0.31%, the content of Poria acid from 0.05% to 0.08%, and Poria’s polysaccharide content is between 0.13 and 0.42. The content of Poria from Anhui Province is quite different. The extract of Poria from Hubei is between 3.03% and 3.44%, the total triterpene content of Poria is between 0.22% and 0.25%, the content of Poria is 0.05% to 0.07%, and Poria’s polysaccharide content is between 0.11 and 0.22. The content of Poria in Hubei is not much different.
    Keywords: the quality of Poria, polysaccharide, Poria total triterpenes
     

    文章作者:邹奇 侯凤飞 刘钊 聂蔚
     
     
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