|Table of Contents|

Effect of Different Processing Methods on Polysaccharides and Triterpenes of?Poria (PDF)

《北方园艺》[ISSN:1001-0009/CN:23-1247/S]

Issue:
2014年10期
Page:
148-151
Research Field:
Publishing date:

Info

Title:
Effect of Different Processing Methods on Polysaccharides and Triterpenes of?Poria
Author(s):
XU LeiLIU Chang-liZHANG QunCHEN Ke-li
Pharmacy College,Hubei University of Chinese Medicine,Wuhan,Hubei 430065
Keywords:
fresh cuttingsweating cuttingPoriapolysaccharidestriterpenes
PACS:
S 567.3+2
DOI:
-
Abstract:
Taking Poria as test material,using spectrophotometry to determin the content of polysaccharide and riterpenes,and as these indexes to evaluate the quality of Poria,the effect of fresh cutting and sweating cutting methods on the quality were studied.The results showed that Poria polysaccharides in 10~100 μg had good linear relationship (R2=0.9992),the polysaccharides average content of Poria which processed by fresh cutting and sweating cutting were respectively 87.77% and 91.44%.Variance analysis showed F=15.30>F0.01Poria triterpenes in 10~70 μg had good linear relationship (R2=0.9999),the triterpenes average content of Poria which processed by fresh cutting and sweating cutting were respectively 2.318‰ and 2.334‰.Variance analysis showed F=0.1880<F0.05.Above results indicated that Poria prepared by initial processing methods had significant effect on the polysaccharides content,by sweating cutting method was higher than by fresh cutting method,and it had no significant effect on triterpenes of Poria.

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Last Update: 2014-08-06