不同加工方法对长白山乌杆天麻中的天麻多糖的影响研究

目的研究不同加工方法下长白山乌杆天麻的天麻多糖的含量差异。方法利用苯酚-硫酸比色法对长白山乌杆天麻中的天麻粗多糖进行测定。结果经过测定,不同加工方法中,蒸制后切片的方法天麻中天麻多糖含量较高,为35.32%,小米水煮法,蜜炙法、烘烤法天麻多糖含量相对较低,分别为19.45%、25.18%、32.74%。结论通过对比可得知,不同的加工法方法,加工过程中不同因素的影响均会使得天麻多糖的含量产生差异。

Research on Polysaccharide Content from Gastrodia elat in Different Processing method

Objective Research on polysaccharide content from Gastrodia elat growing in Changbai Mountain in different Processing method.Methods Using the method of Phenol sulfuric acid to measure the polysaccharide content from Gastrodia elat in Different Processing method Results It is found that there’s higher levels of polysaccharide in Gastrodia elat from Steaming sliced.The content reaches 35.32%.There is a lower level of polysaccharide in Gastrodia elat from Millet boiled,Honey roast and Bake.The content reaches to 19.45%,25.18% and 32.74%.Conclusion By comparing it can be concluded that as a result of Different Processing method,During the processing of the different influencing factors,the polysaccharide content from Gastrodia elat has significant difference.