苯酚-硫酸法测定酒蒸多花黄精多糖含量的优化

目的:建立苯酚-硫酸法测定酒蒸多花黄精中多糖含量的最优方法。方法:同时采用蒽酮-硫酸法、苯酚-硫酸法对酒蒸多花黄精的多糖含量进行测定，针对苯酚-硫酸法选取苯酚浓度、苯酚用量、硫酸用量、加热时间、加热温度进行单因素考察、利用响应面法进行分析、优化。结果:利用响应面进行F值分析，各因素对吸光度的影响大小为:硫酸用量>苯酚浓度>苯酚用量，加热温度及时间无明显影响。得到最佳工艺为苯酚用量1.5 mL、苯酚浓度4.5%、硫酸用量6.5 mL。对酒蒸多花黄精多糖进行测定，平均含量为8.50%，相对标准偏差为0.87%。结论:苯酚-硫酸法进一步优化后得到的方法能够准确测量酒蒸多花黄精中的多糖含量，为进行质量标准深入研究提供了参考价值。

Optimization of Phenol Sulfuric Acid Method for the Polysaccharide Content of Wine-steamed Polygonatum cyrtonema Hua

Objectives: To establish the optimal method of phenol-sulfuric acid method to determine polysaccharides from wind-steamed Polygonatum cyrtonema Hua. Methods: The anthrone-sulfuric acid method and phenol-sulfuric acid method were used at the same time to measure the polysaccharide content of wine-steamed Polygonatum cyrtonema Hua. For the phenol-sulfuric acid method, the concentration of phenol, the amount of phenol, the amount of sulfuric acid, the heating time and the heating temperature were selected for single-factor investigation. And the response surface method was used for analysis and optimization. Results: Analyzing the F value by response surface method, the influence of each factor on the absorbance was: The amount of sulfuric acid>the concentration of phenol>the amount of phenol. The heating temperature and time had no obvious effect. The best process obtained was 1.5 mL of phenol, 4.5% of phenol and 6.5 mL of sulfuric acid. Measuring by this condition, the average content of polysaccharides was 8.50% and the relative standard deviation was 0.87%. Conclusion: The phenol-sulfuric acid method after the optimization could accurately measure the polysaccharide content in the wine-steamed Polygonatum cyrtonema Hua, which would provide reference value for further study of quality standard.