九蒸九制对黄精多糖单糖组成及其抗氧化性的影响

研究九蒸九制后的黄精多糖含量变化,以1-苯基-3-甲基-5-吡唑啉酮(PMP)为柱前衍生化试剂,结合高效液相色谱法(HPLC)测定九蒸九制后黄精多糖的单糖组成,并测定其多糖的体外抗氧化活性.结果表明,未蒸制的黄精多糖含量为14.36％,但随着蒸制次数的增加,黄精多糖的含量逐渐减少并趋于稳定,保持在4％左右;HPLC检测...

Effects of Nine-steam-nine-bask on the Monosaccharide Composition and Antioxidant Activities of Polygonatum sibiricum Polysaccharide

The content changes of polysaccharide in Polygonatum sibiricum wre studied after nine-steam-nine-bask processing.Using 1-Phenyl-3-Methyl-5-Pyrazolone(PMP)as the pre-column derivatization reagent,the monosaccharide composition of Polygonatum polysaccharide was determined by High Performance Liquid Chromatography(HPLC).Subsequently,the in vitro antioxidant activity of Polygonatum sibiricum polysaccharides(PSP)was conducted.It was found that the content of unsteamed PSP was 14.36%.Along with the increase of steaming times,the content of PSP gradually decreased and became stable,remaining at about 4%.Based on the monosaccharide composition analysis,PSP were found to be mainly composed of mannose,glucose,galactose and arabinose,and the percentage ratio of the four monosaccharides without steaming were 52.47%,36.84%,7.32%,3.37%respectively.With the increase of steaming times,the content of mannose decreased,while the contents of galactose and arabinose relatively increased.Interestingly,the content of glucose firstly decreased and then increased.PSP had a certain antioxidant activity,which was significantly increased after nine-steam-nine-bask processing.Although the nine-steam-nine-bask processing caused the loss of some PSP,the isomerization of certain PSP took place under the high humidity and high temperature conditions to result in new monosaccharide composition.