| 巴戟天采后储存温度和时间对寡糖类成分的影响 |
| 投稿时间：2019-03-18 点此下载全文
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| 引用本文：孙恬,刘凤松,杨丽,冯冲,丁平.巴戟天采后储存温度和时间对寡糖类成分的影响[J].中国现代中药,2020,22(1):80-84 |
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| 基金项目:广东省高校与企业合作项目（HPG/2017/11/2180） |
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| 中文摘要:目的：考察巴戟天鲜品采收后，储存温度（25、4、-7 ℃）和储存时间（1～56 d）对寡糖类成分含量的影响。方法：利用高效液相色谱-蒸发光散射检测器（HPLC-ELSD）测定储存过程中D-果糖、D（+）-无水葡萄糖、蔗糖、1-蔗果三糖、耐斯糖、1F-果呋喃糖基耐斯糖的含量，色谱柱为Waters XBridgeTM Amide（250 mm×4.6 mm，3.5 μm），流动相为0.2%三乙胺乙腈-0.2%三乙胺水溶液，梯度洗脱，体积流量0.8 mL·min-1，柱温35 ℃，漂移管温度75 ℃，氮气流量2.5 L·min-1。结果：25 ℃条件下，1-蔗果三糖、耐斯糖、1F-果呋喃糖基耐斯糖（DP 3、4、5）在储存过程中呈逐渐下降的趋势，而D-果糖、葡萄糖、蔗糖的变化则逐渐增加，表明在25 ℃储存时，巴戟天寡糖在有水分存在的条件下，发生水解反应，导致D-果糖、葡萄糖、蔗糖的增加，4、-7 ℃条件下储存各寡糖较稳定。结论：巴戟天采收后应快速干燥或低温保存，以防止有效成分发生水解。 |
| 中文关键词:巴戟天 寡糖 储存温度 储存时间 |
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| Effect of Temperature and Time on Oligosaccharides in Freshly Harvested Morinda Officinalis during Storage |
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| Abstract:Objective：To investigate the variation of oligosaccharides in freshly harvested Morinda officinalis stored at 25 ℃，4 ℃，-7 ℃ for 56 days.Methods：The content of D-fructose，D（+）-glucose，sucrose，1-kestose，nystose and 1F-fructofuranosyl nystose during storage were determined by HPLC-ELSD.The analysis of oligosaccharides was performed on Waters XBridgeTM Amide column （250 mm×4.6 mm，3.5 μm） with acetonitrile-water （0.2% triethylamine were added both in organic and aqueous phase） in a gradient elution mode at the flow rate of 0.8 mL·min-1，the column temperature was maintained at 35 ℃.The draft tube temperature of ELSD was set at 75 ℃ and N2 flow rate was 2.5 L·min-1.Results：The content of 1-kestose，nystose and 1F-fructofuranosyl nystose of M. officinalis under the condition of 25 ℃ were gradually decreased as the extension of time，while the trends of D-fructose and sucrose were quite the opposite.The results showed that when stored at 25℃，the oligosaccharides of M. officinalis were hydrolyzed in the presence of water，which resulted in the increase of D-fructose，glucose and sucrose.However，the contents of oligosaccharides in samples are all stable storaged at 4 ℃ and -7 ℃.Conclusion：The fresh root of M. officinalis should be dried quickly or kept at low temperature in preventing the occurrence of hydrolytic reactions. |
| keywords:Morinda officinalis oligosaccharides storage temperature storage time |
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