高压蒸制不同条件下熟地多糖理化特性及苷类成分变化研究
DOI:
https://doi.org/10.18686/zhfnc.v2i2.99关键词:
地黄；高压蒸制；多糖；苷类摘要
目的：对高压蒸制不同条件所得熟地多糖理化特性和苷类成分变化进行研究。方法：将蒸制温度、时间、次数和鲜地黄切片厚度作为考察因素，以熟地蒸制得率、多糖提取率、梓醇和地黄苷D含量等作为评价指标，对不同蒸制条件所得熟地黄中多糖的理化性质及其降血糖活性进行研究。结果：熟地多糖得率较高时工艺参数为：高压蒸制温度110 ℃，时间4 h，蒸制次数2次，厚度1.0–1.5 cm。熟地多糖α-葡萄糖苷酶抑制率最高时高压蒸制工艺参数为：温度120 ℃，时间2 h。高压蒸制的熟地多糖表面形貌均呈不规则碎片状，以葡萄糖与半乳糖为主。不同高压蒸制温度和时间条件下，熟地多糖α-葡萄糖苷酶抑制率在低浓度（0.05 mg/mL）时均达到60%。
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