| 枸杞多糖纯度与四个级分含量的测定 |
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| 引用本文： | 甘璐,张声华. 枸杞多糖纯度与四个级分含量的测定[J]. 食品科学, 1999, 0(12) |
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| 作者姓名： | 甘璐 张声华 |
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| 作者单位： | 华中农业大学食品科技系!430070 |
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| 摘 要： | 采用分光光度法分析了枸杞多糖纯度及枸杞多糖四个级分的含量，平均回收率分别为９９.４％、１００.５％、９９．７％、１０１．２％、１００．７％。此方法简便、快速、准确。
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| 关 键 词： | 枸杞 枸杞多糖 纯度 含量 |
Spectiophotometric defermination offour fractions on their purity of lycium polysaccharides |
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| GanLu,et al. Spectiophotometric defermination offour fractions on their purity of lycium polysaccharides[J]. Food Science, 1999, 0(12) |
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| Authors: | GanLu et al |
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| Abstract: | The purity and contents of four fractions of LBP of lycium barbarum polysaccharides (LBP) were anal3'scd by spectrophotometric methods.The average recoveries were 99.4%. 1 00.3%. 99.7%. 1 01 .2%. 1 00.7% respectively.The method was convenient rapid accurate and precise. |
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| Keywords: | Fructus lycii Lycium barbarum polysaccharides {LBP) purity content |
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