Page 56 - 《中国药房》2021年24期

黄精中糖类成分的含量测定方法比较及其酒蒸工艺优化 Δ

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潘东梅 ，蔡维珊，梁业婷，沈 颖，史哲铭，易延逵（南方医科大学中医药学院，广州 510515）
＊
中图分类号 R283.3 文献标志码 A 文章编号 1001-0408（2021）24-2994-07
DOI 10.6039/j.issn.1001-0408.2021.24.09

摘 要 目的：比较黄精中多糖及还原糖的含量测定方法，并优化黄精的酒蒸工艺。方法：分别采用蒽酮-硫酸法和苯酚-硫酸法
测定黄精中多糖的含量，分别采用蒽酮-硫酸法、苯酚-硫酸法和3，5-二硝基水杨酸（DNS）法测定黄精中还原糖的含量。以黄精炮
制品的外观性状评分以及多糖、还原糖、总糖含量为指标，加酒量、蒸制时间、闷润时间为因素，采用拉丁方设计优化黄精的酒蒸工
艺并比较蒸制前后多糖、还原糖、总糖含量。结果：蒽酮-硫酸法所得多糖、还原糖检测质量浓度的线性范围均为 0.006 6～0.033
2
mg/mL（R ＝0.999 9），精密度、稳定性（90 min）、重复性试验的 RSD 分别小于 3％、2％，平均加样回收率分别为 99.75％（RSD＝
0.48％，n＝6）、103.40％（RSD＝1.25％，n＝6）；苯酚-硫酸法所得多糖、还原糖检测质量浓度的线性范围均为0.002 5～0.025 mg/mL
2
（R ＝0.999 2），精密度、稳定性（90 min）、重复性的 RSD 分别小于 5％、6％，平均加样回收率分别为 112.80％（RSD＝2.36％，n＝
2
6）、99.20％（RSD＝3.47％，n＝6）；DNS法所得还原糖检测质量浓度的线性范围为0.01～0.18 mg/mL（R ＝0.999 9），精密度、稳定
性（90 min）、重复性试验的 RSD 均小于 2％，平均加样回收率为 96.95％（RSD＝1.19％，n＝6）。黄精的最优酒蒸工艺为加酒量
20％、闷润2 h、蒸制7 h。3次验证实验所得黄精酒蒸品中多糖、还原糖、总糖平均含量的RSD均小于3％（n＝3）。4批生黄精中多
糖、还原糖、总糖的平均含量分别为16.3％、11.2％、27.4％，4批黄精酒蒸品中多糖、还原糖、总糖的平均含量分别为3.4％、61.0％、
64.4％。结论：黄精中多糖的含量测定以蒽酮-硫酸法为优，还原糖的含量测定以DNS 法为优；黄精酒蒸品中多糖的含量明显下
降，而还原糖和总糖的含量明显增加。
关键词 黄精；多糖；还原糖；含量测定；酒蒸工艺优化

Comparison of Determination Methods of Saccharides in Polygonatum cyrtonema and Optimization of Its
Wine-steaming Technology
PAN Dongmei，CAI Weishan，LIANG Yeting，SHEN Ying，SHI Zheming，YI Yankui（School of Traditional
Chinese Medicine，Southern Medical University，Guangzhou 510515，China）

ABSTRACT OBJECTIVE：To compare the methods for the content determination of polysaccharide and reducing sugar in
Polygonatum cyrtonema， and to optimize the wine-steaming technology of P. cyrtonema. METHODS： The contents of
polysaccharide in P. cyrtonema were determined by anthrone-sulfuric acid method and phenol-sulfuric acid method. The contents of
reducing sugar in P. cyrtonema were determined by anthrone-sulfuric acid method， phenol-sulfuric acid method and 3，
5-dinitrosalicylic acid（DNS）method，respectively. Taking appearance and property scores of processed products，the contents of
polysaccharide，reducing sugar and total sugar as indicators，the amount of alcohol added，steaming time and moistening time as
factors，the wine-steaming technology of P. cyrtonema was optimized by Latin square design. The contents of polysaccharide，
reducing sugar and total sugar were compared before and after steaming. RESULTS：The linear ranges of polysaccharide and
reducing sugar obtained by anthrone-sulfuric acid method were both 0.006 6-0.033 mg/mL（R ＝0.999 9）. RSDs of precision，
2
stability（90 min）and reproducibility tests were all lower than 3％ and 2％，respectively. Average recoveries were 99.75％（RSD＝
0.48％，n＝6）and 103.40％（RSD＝1.25％，n＝6），respectively. The linear ranges of polysaccharide and reducing sugar obtained
by phenol-sulfuric acid method were both 0.002 5-0.025 mg/mL （R ＝0.999 2）. RSDs of precision，stability （90 min） and
2
reproducibility tests were all lower than 5％ and 6％，respectively. Average recoveries were 112.80％（RSD＝2.36％，n＝6）and
2
99.20％（RSD＝3.47％，n＝6）. The linear range of reducing sugar obtained by DNS method was 0.01-0.18 mg/mL（R ＝0.999 9）.
RSDs of precision，stability（90 min）and reproducibility tests were all lower than 2％. Average recoveries was 96.95％（RSD＝
1.19％，n＝6）. The optimal wine-steaming technology of P. cyrtonema included the amount of alcohol added of 20％，moistening
time of 2 h and steaming time of 7 h. RSDs of average contents of polysaccharide，reducing sugar and total sugar in wine-steamed
products were all lower than 3％ in 3 times of validation tests（n＝3）. The average contents of polysaccharide，reducing sugar and
total sugar in 4 batches of P. cyrtonema were 16.3％，11.2％ and 27.4％；those of 4 batches of wine-steamed products were 3.4％，
61.0％ and 64.4％，respectively. CONCLUSIONS：The anthrone-
Δ 基金项目：国家自然科学基金资助项目（No.82004101）；南方医
sulfuric acid method is the best for the determination of poly-
科大学2020年度大学生创新创业训练计划项目（No.S202012121109）
＊讲师，博士。研究方向：中医方剂。电话：020-61648263。E-mail： saccharide in P. cyrtonema；DNS method is the best for the
pandongmei1228@126.com determination of reducing sugar in P. cyrtonema. The content of
# 通信作者：副教授，博士。研究方向：药物新技术。电话： polysaccharide in wine-steamed products is decreased signifi-
020-62789408。E-mail：dareyyk@sina.com cantly，while the contents of reducing sugar and total sugar

·2994 · China Pharmacy 2021 Vol. 32 No. 24 中国药房 2021年第32卷第24期