糖水煎煮对人参化学成分的影响

Effects of Decoction in Aqueous Sugar Solutions on Chemical Components of Ginseng Roots

目的:考察单糖、双糖、多糖水煎煮对人参化学成分的影响。方法:采用高效液相色谱法、苯酚-硫酸法及福林酚法分别测定糖水煎煮人参、单煮人参及人参生药中人参皂苷、水溶性糖和总酚等有效成分含量。结果:糖水煎煮后人参中稀有人参皂苷F_1、F_2、Rg_3、化合物K含量及16种皂苷单体加和值均显著增加;糖水煎煮人参中水溶性糖和总酚含量均显著高于人参生药组,且水溶性糖含量高于单煮人参组(除木糖醇组),葡萄糖、麦芽糖、蔗糖、红糖、阿斯巴甜和硫酸软骨素组总酚含量显著高于单煮人参组(P<0.05)。结论:糖水煎煮可提高人参中稀有皂苷、水溶性糖和总酚含量。

Objective： To investigate the effects of decoction in aqueous solutions of monosaccharide, disaccharide orpolysaccharide on chemical constituents of powder ginseng roots. Methods： High performance liquid chromatography（HPLC）, phenol-sulfuric acid and Folin-Ciocalteu methods were adopted respectively to determine the contents ofginsenosides, soluble sugars and total phenolics in raw ginseng roots and the ones decocted in pure water and aqueoussugar solutions. Results： Ginsenosides F1, F2 and Rg3, compound K and the total content of 16 ginsenosides in ginsengroots increased significantly after being decocted in sugar solutions. The contents of soluble sugars and total phenolics inall three sugar treatment groups were significantly higher than in raw samples and all these groups except for xylitol werehigher in soluble sugars than the water decoction. Besides, the contents of total phenolics in the samples decocted separatelywith glucose, maltose, sucrose, brown sugar, aspartame and chondroitin sulfate were significantly higher than in the waterdecoction （P 〈 0.05）. Conclusion： The presence of sugar in decoction water could increase the concentrations of rareginsenosides, soluble sugars and total phenolics from ginseng roots.