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
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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作者中文名作者英文名单位中文名单位英文名E-Mail
孙恬 SUN Tian 天方健(中国)药业有限公司,广东广州510623 Tianfangjian (China) Pharmcy Co.Ltd.,Guangzhou 510623,China  
刘凤松 LIU Feng-song 无限极(中国)有限公司,广东广州510623 Infinitus (China) Co.Ltd.,Guangzhou 510623,China  
杨丽 YANG Li 广州中医药大学 中药学院,广东广州510006 School of Pharmaceutical Sciences,Guangzhou University of Chinese Medicine,Guangzhou 510006,China  
冯冲 FENG Chong 广州中医药大学 中药学院,广东广州510006 School of Pharmaceutical Sciences,Guangzhou University of Chinese Medicine,Guangzhou 510006,China  
丁平 DING Ping 广州中医药大学 中药学院,广东广州510006 School of Pharmaceutical Sciences,Guangzhou University of Chinese Medicine,Guangzhou 510006,China 丁平,研究员,研究方向:中药质量评价与资源开发;Tel:(020)39358080;E-mail:dingpinggz@126.com 
基金项目:广东省高校与企业合作项目(HPG/2017/11/2180)
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
 
Effect of Temperature and Time on Oligosaccharides in Freshly Harvested Morinda Officinalis during Storage
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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