Optimization of Phenol Sulfuric Acid Method for the Polysaccharide Content of Wine-steamed <i>Polygonatum cyrtonema </i>Hua

WANG Yingxiang; TANG Ziwei; PENG Teng; CHEN Hulan; GAO Tianyu; HE Peiyu; ZHANG Junyin

doi:10.13386/j.issn1002-0306.2021010069

Volume 42 Issue 18

Sep. 2021

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Science and Technology of Food Industry > 2021 > 42(18): 308-316. > DOI: 10.13386/j.issn1002-0306.2021010069

WANG Yingxiang, TANG Ziwei, PENG Teng, et al. Optimization of Phenol Sulfuric Acid Method for the Polysaccharide Content of Wine-steamed Polygonatum cyrtonema Hua[J]. Science and Technology of Food Industry, 2021, 42(18): 308−316. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021010069.

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Optimization of Phenol Sulfuric Acid Method for the Polysaccharide Content of Wine-steamed Polygonatum cyrtonema Hua

School of Medicine, Chengdu University of Traditional Chinese Medicine, Chengdu 611137, China

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Received Date: January 12, 2021
Available Online: July 20, 2021

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Abstract

Objectives: To establish the optimal method of phenol-sulfuric acid method to determine polysaccharides from wind-steamed Polygonatum cyrtonema Hua. Methods: The anthrone-sulfuric acid method and phenol-sulfuric acid method were used at the same time to measure the polysaccharide content of wine-steamed Polygonatum cyrtonema Hua. For the phenol-sulfuric acid method, the concentration of phenol, the amount of phenol, the amount of sulfuric acid, the heating time and the heating temperature were selected for single-factor investigation. And the response surface method was used for analysis and optimization. Results: Analyzing the F value by response surface method, the influence of each factor on the absorbance was: The amount of sulfuric acid>the concentration of phenol>the amount of phenol. The heating temperature and time had no obvious effect. The best process obtained was 1.5 mL of phenol, 4.5% of phenol and 6.5 mL of sulfuric acid. Measuring by this condition, the average content of polysaccharides was 8.50% and the relative standard deviation was 0.87%. Conclusion: The phenol-sulfuric acid method after the optimization could accurately measure the polysaccharide content in the wine-steamed Polygonatum cyrtonema Hua, which would provide reference value for further study of quality standard.

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