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《Herald of Medicine》 2017-12
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Influence of Different Processing Methods on Polysaccharide Content in Morinda Officinalis(Ⅰ)

DI Shiwen;ZHOU Can;LIAO Sha;CHEN E;Department of Pharmacy,Renmin Hospital Affiliated to Hubei University of Medicine;Department of Combine Traditional Chinese and Western Medicine Rheumatology,Taihe Hospital Affiliated to Hubei University of Medicine;  
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.
【Fund】: 十堰市科学技术研究与开发项目计划(十科发[2013]20号)
【CateGory Index】: R284.1
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