炮制前处理对三七中三七皂苷含量的影响

目的:研究前处理对三七主根中皂苷含量的影响,为研究三七炮制工艺及探讨生熟三七功效异同提供物质基础。方法:采用蒸制法将三七主根炮制成熟三七,高效液相色谱法测定10种单体皂苷含量。Vision HT C₁₈柱(4.6 mm×250 mm,5μm),乙腈和水梯度洗脱,流速1.0 ml·min^-1,柱温24℃,检测波长203 nm。结果:三七经蒸制后皂苷成分三七皂苷R₁、人参皂苷Rg₁、Re、Rb₁、Rd含量均有不同程度的降低,而人参皂苷Rh₁、Rh₄、Rk₃、20(S)-Rg₃、20(R)-Rg₃含量均有不同程度的增加;炮制品中5种皂苷成分含量下降程度和新产生成分含量增加程度与蒸制时间、温度相关;皂苷成分在120℃条件下降解和形成的速度比105℃快,总体上降解和形成的快慢:蒸制鲜三七主根切片>蒸制干三七主根整体>蒸制鲜三七主根整体,其中,Rg₁降解最快,Rh₄形成最快。结论:前处理方法影响皂苷成分降解和形成的快慢,高温高压对皂苷成分有一定的破坏作用,该方法可用于三七炮制品中皂苷类成分的含量测定和质量控制,为三七"生打熟补"与物质变化之间的相关性研究提供依据。

Influences of processing pretreatment on contents of saponins of Panax notoginseng

OBJECTIVE To study influences of processing pretreatment on contents of saponions in Panax notoginseng root, provide material basis for researching the processing technology of P.notoginseng and investigating similarities and differences of effects of raw and steamed P.notoginseng.METHODS Steaming method was used to make raw P.notoginseng root into steamed P.notoginseng. HPLC was adopted to determinate contents of ten saponions. Vision HT C₁₈ column (250 mm×4.6 mm, 5μm) was used with the mobile phase consisted of C₂H₃N-H₂O in gradient elution at the flow rate of 1.0 ml·min^-1. The column temperature was maintained at 24℃ and detection wavelength at 203 nm.RESULTS Contents of notoginsenoside R₁, ginsenosides Rg₁, Re, Rb₁, Rd reduced to some extents, while contents of ginsenosides Rh₁, Rk₃, Rh₄, 20(S)-Rg₁ and 20(R)-Rg₁ increased in varying degrees after steamed. Contents of five main saponins decreased and newly generated saponins increased were related to time and temperature of steaming process. Speeds of degradation and formation of saponins at 120℃ were faster than those at 105℃. On the whole, speeds of degradation and formation of ten saponins:fresh P.notoginseng root section > dry P.notoginseng roots > fresh P.notoginseng root. Among them, degradation rate of ginsenoside Rg₁ was the fastest and forming speed of ginsenoside Rh₄ was the fastest.CONCLUSION Processing pretreatment has effects on speeds of degradation and formation of saponins, and high temperature and high pressure can damage parts of saponins in steaming process. The method can be used for content determination and quality control of saponins in P.notoginseng, and provide the material basis for correlation research between "hemostasis of the raw and invigoration for the steamed" of P.notoginseng and material changes.