红参炮制工艺及质量研究

Processing technology and quality of red ginseng

目的细化红参的炮制工艺参数,为红参的炮制规范提出参考性建议,完善红参的质量标准。方法采用单因素考察的方法细化红参的炮制时间和温度,利用薄层色谱法建立红参的特征指纹谱,采用紫外分光光度法测定红参中总皂苷的含量。结果确定红参的炮制时间为3 h,炮制温度为100℃;红参特征指纹谱Rf值范围为0.5~0.9;红参中总皂苷含量不低于1.97%。结论从外观评价与薄层色谱细化了红参的炮制工艺,完善了红参的质量标准,为红参的开发提供了依据。

Objective Through the refinement of processing technology parmneters of red ginseng, referential suggestions are made for standards of red ginseng processing to improve its quality standard. Methods Through single factor investigation, researchers classify the time and temperature in red ginseng＇s processing. Thin layer chromatography is used to establish the dactylogram for red ginseng＇s characteristics; ultraviolet spectrophotometry is used to examine the amount of saponins in red ginseng. Results The processing time of red ginseng is 3 hours and the processing temperature 100 ℃. In the dactylogram for red ginseng＇s characteristics, its Rf value was 0.5 - 0.9 and the volume of saponin in red ginseng is no less than 1. 97 %. Condusion Through the evaluation on its appearance and refinement of its processing technology, the research improved the quality standards for red ginsen and provided the basis for the development of red ginseng.