Influence of Different Processing Methods on Polysaccharide Content in Morinda Officinalis(Ⅰ) / 医药导报
Herald of Medicine
; (12): 1386-1390, 2017.
Article
em Zh
| WPRIM
| ID: wpr-667684
Biblioteca responsável:
WPRO
ABSTRACT
Objective To compare the influence of different processing methods on polysaccharide content in Morinda Officinalis. Methods Reflux extraction was performed with 80% ethanol.Ultraviolet spectrophotometery was used to determine the polysaccharide content after Phenol-sulferic acid method. Results Morinda officinalis was treated with different processing methods to remove moody core.The polysaccharide content in Morinda officinalis was the highest by cooking method (4.001 ± 0.004)%,and the next was steaming method with salt (2.312 ± 0.006)%,the sequence of the others was moistening method (2.163±0.010)%,steaming method after soaking (1.910±0.008)%,soaking method (1.731±0.008)% and steaming method (1.123±0.013)%. Conclusion The highest polysaccharide content is obtained in Morinda officinalis when processed by cooking method for removing woody core.
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Base de dados:
WPRIM
Idioma:
Zh
Revista:
Herald of Medicine
Ano de publicação:
2017
Tipo de documento:
Article