西洋参果浆发酵加工皂苷含量变化研究

Changes in the Contents of Ginsenosides in the American Ginseng Fruit Paste Processed by Fermentation

以开发利用西洋参果浆资源为目的,采用大孔树脂柱层析-比色法和反相高效液相色谱（RP-HPLC）法测定西洋参果浆及其发酵液的总皂苷和10个主要单体皂苷Rb1、Rb2、Rc、Rd、Rg3、Rh2、Re、Rg1、Rg2、Rh1的含量。结果表明,经过特殊的发酵加工方法与工艺,西洋参果浆中总皂苷的含量减少了50％,结构相关的单体皂苷之间有明显的消长变化趋势,其中Rg3、Rh2、Rh1分别比原料果浆增加了443.98、176.69、135.47 mg/L。说明西洋参果浆发酵液具有开发应用价值。

The contents of total ginsenoside and 10 important monomer ginsenosides, namely Rb1, Rb2, Rc, Rd, Rg3, Rh2, Re, Rg1, Rg2 and Rh1 in the American ginseng fruit paste and its zymotic fluid were determined by macroporous resin column chromatography-colorimetry and RP-HPLC in order to make use of the American ginseng fruit paste. The results showed that the content of total ginsenoside in the American ginseng fruit paste processed by special technique for fermentation was decreased by 50% ; and the contents of monomer ginsenosides with similar structures were also changed markedly, and among them, the contents of Rg3, Rh2, and Rh1 were increased by 44.398 mg, 17.669 mg, and 13.547 mg respectively. The results suggest that the zymotic fluid of American ginseng fruit paste possesses the value of further development.