高效液相色谱法测定参茶中人参皂苷Rg1和Re浓度

Determination of Ginsenosides Rg1 and Re Content in Ginseng Tea by HPLC

目的:比较人参与茶叶单煎和合煎样品中人参皂苷Rg1和Re的浓度是否存在差异,为人参的合理应用提供依据。方法:应用Diamonsil C18柱(250mm×4.6mm,5μm),流动相为水、乙腈,采用梯度洗脱,流速1.0ml/min,检测波长203nm,柱温30℃,进样量15μL的高效液相色谱法对人参与人参茶热水浸泡液中Rg1和Re2个主要成分进行浓度测定。结果:人参与绿茶合煎后Rg1浓度虽有升高,但Re浓度降低;人参与红茶、乌龙茶分别合煎后Rg1和Re浓度均降低。结论:人参和茶叶同用可降低人参中主要活性成分人参皂苷的溶出量,使其补益力降低。人参和茶叶不宜同用。

Objective：To compare the contents of ginsenoside Rgl and Re in ginseng with tea soak. Methods：Separation was performed on ODS column （250mm×4.6mm,5μm） with gradient elution by the mobile phase consisting of acetonitrile-water. The flow rate was 1.0 mL/min. The detection wavelength was set at 203nm. Results： The content of ginsenoside Re was increased, and that of Re reduced in the ginseng with green tea soak, but with black tea and oolong the contents of ginsenoside Re and Rgl were decreased. Conclusion： Ginseng and tea should not be used together.