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2009•Lishizhen Medicine and Materia Medica ResearchRequires access

Research on Polysaccharide Extraction and the Content of Brassica rapa L.

Xi Wang

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Abstract

Objective To establish the optimum procedure of the polysaccharide extraction of Brassicarapa L.and determine the content of polysaccharide.Methods Using orthogonal design L9(34) to choose the best condition.The content of polysaccharide was determined by the anthrone-H2SO4 colorimetric method.Results The average content of poysaccharide in Brassica rapa L.was 11.53%.The average recovery rate was 99.82% with 2.53% of RSD(n=5).Conclusion The optimized procedure is economical,simple,stable and efficient.The method of the polysaccharide of Brassicarapa L.is appropriate.

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Objective To establish the optimum procedure of the polysaccharide extraction of Brassicarapa L.and determine the content of polysaccharide.Methods Using orthogonal design L9(34) to choose the best condition.The content of polysaccharide was determined by the anthrone-H2SO4 colorimetric method.Results The average content of poysaccharide in Brassica rapa L.was 11.53%.The average recovery rate was 99.82% with 2.53% of RSD(n=5).Conclusion The optimized procedure is economical,simple,stable and efficient.The method of the polysaccharide of Brassicarapa L.is appropriate.

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Available abstract

Objective To establish the optimum procedure of the polysaccharide extraction of Brassicarapa L.and determine the content of polysaccharide.Methods Using orthogonal design L9(34) to choose the best condition.The content of polysaccharide was determined by the anthrone-H2SO4 colorimetric method.Results The average content of poysaccharide in Brassica rapa L.was 11.53%.The average recovery rate was 99.82% with 2.53% of RSD(n=5).Conclusion The optimized procedure is economical,simple,stable and efficient.The method of the polysaccharide of Brassicarapa L.is appropriate.

Key concepts: Brassica rapa, Polysaccharide, Extraction (chemistry), Recovery rate, Chromatography, Anthrone, Content determination, Chemistry

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