三七提取液中皂苷类成分的热稳定性分析

Thermal Stability Analysis of Saponins from Notoginseng Radix et Rhizoma Extract

目的：考察三七水煎液中人参皂苷Rg1，Rb1，三七皂苷R。的热稳定性。方法：采用HPLC测定人参皂苷Rg1，Rb1，三七皂苷R1含量，色谱条件为流动相乙腈（A）．水（B）梯度洗脱（0～12min，19％A；12～60min，19％～36％A），检测波长203nm。通过单因素试验考察温度和加热时间对三七水煎液和混合对照品溶液中人参皂苷Rg1，Rb1，三七皂苷R，含量的影响。结果：三七水煎液中人参皂苷Rg1，Rb1和三七皂苷R1在不同温度下加热12h均会发生不同程度的转化，随温度的增高转化速率增大，于100℃时分别约降至初始含量的30％，50％，30％；混合对照品溶液中3种皂苷类成分则几乎不发生转化。结论：三七水煎液中3种皂苷类成分含量的变化主要不是温度引起的．而可能是三七内部特殊物质的作用效果。

Objective： To investigate thermal stability of ginsenosides Rgl, ginsenoside Rb1 and notoginsenoside R1 in water decoction of Notoginseng Radix et Rhizoma. Method： Contents of ginsenosides Rgl ginsenoside RbI and notoginsenoside R1 were determined by HPLC, acetonitrile （A） -water （B） system was taken as mobile phase with gradient elution （0-12 min, 19% A; 12-60 min, 19%-36% A）, detection wavelength was 203 nm. Effects of heating time and temperature on contents of index components from water decoction and mixed standard solution were investigated by single factor tests. Result： When heating time came to 12 h, ginsenoside Rgl, ginsenoside Rb~ and notoginsenoside R~ had different degree of degradation, and they degraded rapidly when temperature increased. It＇s reduced to 30% , 50% , 30% of the initial content at 100 ~C ; While contents of these three kinds of saponins in mixed standard solution was almost no conversion. Conclusion： Contents change of three kinds of saponins in water decoction of Notoginseng Radix et Rhizoma was not primarily caused by temperature, but it may be due to effect of specific substances in Notoginseng Radix et Rhizoma.