三七不同炮制品中皂苷类成分的含量比较

目的:建立一种RP-HPLC同时测定三七中三七皂苷R1、人参皂苷Rg1、Rb1、Re含量的分析方法,并比较不同炮制品中这4种成分含量的异同。方法:采用高效液相色谱法。色谱条件:色谱柱:Ultimate XB-C18(250mm×4.6 mm,5μm);柱温:25℃;流动相:乙腈-水梯度洗脱;检测波长:203nm。.结果:蒸三七中三七皂苷R1的平均含量为0.806%、Rg1为3.18%、Re为1.00%、Rb1为0.998%,高于相应生三七和油炸三七中相应的成分;其中,生三七中上述成分的含量分别为0.747%、3.24%、0.961%、0.977%,油炸三七中分别为0.765%、2.84%、0.860%、0.847%。结论:三七不同炮制品中三七皂苷R1、人参皂苷Rg1、Rb1、Re的含量存在差异;炮制对三七皂苷类成分的含量有影响。

Determination of saponnins in different processed products of Panax Notoginseng

Objective:To develop an RP-HPLC method for the determination of panax notoginseng R1,ginsenoside Rg1,ginsenoside Rb1 and ginsenoside Re;to compare the diversify of these four ingredients in different processed products of Panax Notoginseng.Methods:Analyses were performed at 25℃ on Ultimate XB-C18(250mm×4.6mm,5μm) column with ACN-H2O as the mobile phase at a flow rate of 1.0mL/min.The detection wave length was 203nm.Results:In steam processed Panax Notoginseng,the average content of panax notoginseng R1,ginsenoside Rg1,Re and Rb1 is 0.806%,3.18%,1.00% and 0.998% respectively;In raw panax notoginseng is 0.747%,3.24%,0.961%,0.977%,and in fried product is 0.765%,2.84%,0.860%,0.847%.Conclusion:There are some difference on the content of Panax notoginseng saponins R1,ginsenoside Rg1,Re and Rb1 among the different processed products of panax notoginseng;The dealing of processed will affect the content of panax notoginseng saponins.