不同加工方法对桔梗根中多糖含量的影响

Effects of Different Processing Methods on the Content of Polysaccharide in the Root of Platycodon grandiflorum

关键词:  桔梗  加工方法  多糖

Key words:  Platycodon grandiflorum  processing methods  polysaccharide

摘要:

目的 了解不同加工方法对桔梗多糖含量的影响。方法 采用苯酚-硫酸法测定多糖的含量。结果 不同干燥方法间桔梗多糖含量差异显著，依次为：切片干燥>去皮干燥>带皮干燥；桔梗鲜根收获后多糖含量随着放置时间的延长显著降低；鲜根放置去皮与否对多糖含量无显著影响。结论 为保证桔梗根中多糖含量，桔梗鲜根收获后应及时切片烘干。

Abstract:

OBJECTIVE To learn the effects of different processing methods on the content of polysaccharide in Platycodon grandiflorum. METHODS The phenol-sulfuric acid colorimetry was used to test the content of polysaccharide. RESULTS The content of polysaccharide was different in P. grandiflorum by different dry methods: sliced dry>peel dry>not peel dry. With the preserve time increasing after harvest, the content of polysaccharide in the fresh root decreased significantly, but peel or not had no significant effect on the polysaccharide in the fresh root. CONCLUSION To maintain the content of polysaccharide in the root of P. grandiflorum, the fresh root should be sliced and dried in time after harvest.