基于人参皂苷和多糖含量的蒸制软支和硬支西洋参质量评价研究

目的 建立蒸西洋参的8个人参皂苷类成分以及多糖的含量测定方法。方法 采用高效液相色谱法(HPLC)测定自制蒸西洋参中8个人参皂苷类成分(人参皂苷Rg₁, Re, Rb₁, Rc, Rg₂, Rb₂, Rb₃, Rd)的含量,利用紫外-可见分光光度法(UV-Vis)对其总多糖的含量进行测定,并结合化学计量学(聚类分析、主成分分析、正交偏最小二乘判别分析等)的方法对所得结果进行分析。结果 来源于不同产地蒸西洋参的人参皂苷和多糖的含量有一定的差异,主要表现为软支西洋参蒸制后的各人参皂苷以及多糖的含量高于硬支,主成分分析(PCA)和偏最小二乘判别分析(OPLS-DA)结果也印证了这一结论。由以上研究可知,采用的蒸西洋参的方法较为稳定,所建立的基于8个人参皂苷类成分和多糖得率的含量测定方法可用于蒸西洋参的质量综合评价。结论 本研究为制定科学合理的蒸西洋参的加工方法和质量评价方法提供了依据。

Quality Evaluation of Steamed Soft-branched and Hard-branched Panacis Quinquefolii Radix Based on Contents of Ginsenosides and Polysaccharides

OBJECTIVE To establish the method for determination of eight ginsenosides and polysaccharides in steamed Panacis quinquefolii Radix. METHODS High performance liquid chromatography(HPLC) was used to analyze the contents of eight ginsenosides(ginsenosides Rg₁, Re, Rb₁, Rc, Rg₂, Rb₂, Rb₃, Rd) and ultraviolet-visible spectrophotometry was used to determine the contents of polysaccharides in steamed Panacis Quinquefolii Radix, and then the data were analyzed combined with chemometric methods(cluster analysis, principal component analysis, orthogonal partial least square discriminant analysis, etc.). RESULTS The contents of ginsenosides and polysaccharides in steamed Panacis Quinquefolii Radix from different producing areas had certain differences. The main manifestation was that the contents of ginsenosides and polysaccharides after steaming of soft branch Panacis Quinquefolii Radix were higher than those of hard branch. The results of PCA analysis and OPLS-DA analysis also confirmed the conclusion. CONCLUSION It can be seen from the above research that the method of steaming Panacis Quinquefolii Radix used in this experiment is relatively stable. The established method for determination of content based on eight ginsenoside components and polysaccharide can be used for comprehensive evaluation of the quality of steamed Panacis Quinquefolii Radix, which is a scientific and reasonable formulation. This study laid the basis for the processing method and quality evaluation method of steamed Panacis Quinquefolii Radix.