趁鲜切制和传统切制金荞麦饮片糖类组分比较研究

目的 比较趁鲜切制和传统切制方法对金荞麦Fagopyri Dibotryis Rhizoma饮片糖类组分的影响，基于糖组分探究适宜的金荞麦饮片切制方法。方法 采用多维色谱技术表征2种饮片中多糖含量、相对分子质量分布、单糖组成及物质的量比以及寡糖和游离单糖的含量，结合统计分析，比较2种饮片的糖组分特征。结果 与传统切制法相比，趁鲜切制饮片中多糖、寡糖含量较高；2种饮片中多糖的相对分子质量分布范围相似，但传统方法切制饮片在4.456×10⁶～8.095×10⁶区域占比较高；2种饮片多糖都主要由D-甘露糖、D-半乳糖醛酸、D-葡萄糖、半乳糖和阿拉伯糖组成，但传统方法切制饮片的D-葡萄糖物质的量比较高，D-甘露糖、半乳糖和阿拉伯糖物质的量比较低。结论 趁鲜切制能更好地保留多糖和寡糖组分，且操作方法相对简便，可以考虑作为金荞麦饮片的候选切制方法。

Comparison on saccharides profiles between fresh and traditional cutting pieces of Fagopyri Dibotryis Rhizoma

Objective To compare the effects of fresh cutting and traditional cutting methods on saccharides profiles of Fagopyri Dibotryis Rhizoma (FDR), and to explore the suitable cutting method of FDR pieces based on the saccharides profiles. Methods Using multi-dimensional chromatography to qualitatively and quantitatively determine the saccharides (polysaccharides, oligosaccharides and free monosacchsrides), together with statistical analysis, the saccharides profiles of FDR pieces prepared by two cutting methods were compared. Results Compared with traditional cutting pieces, the content of polysaccharides and oligosaccharides were higher in fresh cutting pieces. The molecular weight of polysaccharides was similar among two kinds of pieces, but the proportion of 4.456 × 10⁶-8.095 × 10⁶ was higher in traditional cutting pieces. The polysaccharides of the two kinds of pieces were all mainly composed of D-mannose, D-galacturonic acid, D-glucose, galactose and arabinose, but the molar ratio of D-glucose was higher, whereas that of D-mannose, galactose and arabinose were lower in the traditional cutting pieces. Conclusion Fresh cutting method can retain polysaccharides and oligosaccharides better, regarding its operation procedure is relatively simple, it could be considered as a candidate cutting method of FDR pieces.