三七不同炮制方法色谱峰的研究

Study on Chromatographic Peaks of Pseudo-Ginseng in Different Processing Methods

目的探究三七蒸制、烘焙、油炸、砂烫四种炮制方法五种皂苷(R1、Rg1、Re、Rb1、Rd)含量的变化,以及相对于生三七多出来的色谱峰的分析。方法利用高效液相分析三七不同炮制方法下的色谱峰的情况。结果五种皂苷的含量下降程度比较为蒸制<油炸<砂烫;烘焙这种炮制方式,除了Rb1的量有所减少,其四种皂苷含量都有所增加;相对于生三七,图谱上明显增加的峰的个数及含量总体来说增加比较为砂烫>油炸>蒸>烘焙。结论三七的炮制方法不同,化学成分的比例、结构也不同。

Objective: To explore the changes of the contents of five saponins(R1, Rg1, Re, Rb1, Rd) in steaming, baking, frying and sand-heating of Pseudo-Ginseng and analyze the chromatographic peaks of raw Pseudo-Ginseng. Methods: High-performance liquid phase analysis was used to analyze the peaks of Pseudo-Ginseng in different processing methods. Results: The reduction of the content of the five saponins was compared, steamed < frying < sand-heat< baking. In addition to the decrease in the amount of Rb1, the baking method increased the content of four saponins. Compared with raw Pseudo-Ginseng, the number and the content of the obviously increased peaks on the map generally increased to be sand-heat > frying > steaming > baking. Conclusion: The different processing methods of Pseudo-Ginseng have different proportion and structure of chemical components.