Influence of Different Processing Methods on Polysaccharide Content in Morinda Officinalis(Ⅰ) / 医药导报

ABSTRACT

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.