ABSTRACT
OBJECTIVE:To investigate the content of total sugar and polysaccharide in Radix et Rhizoma Rhei and its processed product in order to study the effect of different processing method on the content of total sugar and polysaccharide.METHODS:UV spectrophotometer was adopted to determine absorbance after the sulfuric acid-phenol coloration.The detection wavelength was set at 491 nm.RESULTS:The descending order of the content of total sugar and polysaccharide in Radix et Rhizoma Rhei and its processed product were as follow:prepared Radix et Rhizoma Rhei(steaming),prepared Radix et Rhizoma Rhei(processing with wine),Radix et Rhizoma Rhei,prepared Radix et Rhizoma Rhei with wine,prepared Radix et Rhizoma Rhei with vinegar and charred Radix et Rhizoma Rhei.CONCLUSION:The content of total sugar and polysaccharide in Radix et Rhizoma Rhei processed with different processing method were strikingly different from that of Radix et Rhizoma Rhei.The content of total sugar and polysaccharide in prepared Radix et Rhizoma Rhei were increased significantly while that of prepared Radix et Rhizoma Rhei with wine,prepared Radix et Rhizoma Rhei with vinegar and charred Radix et Rhizoma Rhei were decreased to some extent.