不同干燥方法对铁皮石斛多糖和甘露糖含量的影响

目的 研究不同干燥方法对铁皮石斛中有效活性成分石斛多糖和甘露糖含量的影响，为铁皮石斛药材的加工方法提供科学依据。方法 采用红外线、烘干、微波、真空冷冻4种方法干燥铁皮石斛，采用比色法测定多糖含量、高效液相色谱法测定甘露糖含量，分析比较不同干燥方法对多糖及甘露糖含量变化的影响。结果 不同干燥方法得到的铁皮石斛中多糖和甘露糖含量存在较大差异，真空冷冻干燥样品中多糖和甘露糖含量最高，明显优于另外3种干燥样品（P<0.05）。结论 真空冷冻干燥法能最大程度地保留样品中的多糖和甘露糖。

Influence of Different Drying Methods on the Content of Polysaccharides and Mannose in Dendrobium officinale

Objective To investigate the influence of different drying methods on the content of active ingredients polysaccharides and mannose in Dendrobium officinale, and to provide a scientific basis for the processing method of Dendrobium officinale. Methods Dendrobium officinale samples were dried by infrared drying, hot air drying, microwave drying, or vacuum freeze drying. Colorimetry was used to measure the content of polysaccharides, and high- performance liquid chromatography was used to measure the content of mannose. The influence of these drying methods on the content of polysaccharides and mannose was analyzed. Results There were significant differences in the content of polysaccharides and mannose between the Dendrobium officinale samples dried by these drying methods, and the Dendrobium officinale sample dried by vacuum freeze drying had significantly higher content of polysaccharides and mannose than the other samples (P<0.05). Conclusion The vacuum freeze drying method can preserve polysaccharides and mannose in Dendrobium officinale as much as possible.