人参皂苷的乙醇溶出性能及分布特征研究

Ginsenosides'Dissolution Performance and Distribution Characteristics in Alcohol

研究考察人参叶、花及根中的人参皂苷在乙醇-水溶液中的溶出特性,并优化了皂苷溶出的乙醇比例、浸泡时间及固液比。研究表明,在60%(v/v%)的乙醇-水溶液中,人参叶、花及根分别浸泡5、10及30天后,可达到理想的皂苷溶出率,且实验范围内,皂苷溶出效果随固液比的增加线性提高。对样品分析发现,人参叶片(114 g/kg)及花(119 g/kg)中的平均总皂苷含量显著高于人参根(12.3 g/kg),且人参皂苷在人参叶、花及根中的含量存在明显差异,其可以用于皂苷来源的分析。对购置的16种人参酒进行分析后发现,市售人参酒中皂苷含量存在一定差异,总皂苷平均值为359 mg/L,显著低于人参叶及花浸泡(m/v=1/100)后得到的皂苷含量,因此人参叶及花或许可替代人参根作为人参酒制备的材料。

The alcohol-water dissolution performance of ginsenoside in ginseng leaf,flower and root and the optimized experimental condition including alcohol-water ratio,soaking time and solid-liquid ratio were investigated in this research.The results showed,in 60%alcohol-water solution,ideal ginsenoside dissolution rate could be achieved after soaking leaf of 5 d,flower of 10 d and root of 30 d and the dissolution of ginsenoside increased linearly with the increase of solid-liquid ratio in experimental range.The analysis of samples indicates the total ginsenoside in ginseng leaf(114 g/kg)and flower(107 g/kg)is distinctive higher than that in root(13.4 g/kg)and the distribution of ginsenoside in leaf,flower and root show significant differences,which could be used to distinguish the origin of the ginsenoside.The analysis of sixteen liquor samples bought from market show the ginsenoside in commercial ginseng liquor has some difference and the average total ginsenoside of experimental samples is 359 mg/L,which is dramatically lower than that of leaf and flower soaking in solid-liquid ratio at 1/100.Therefore,ginseng leaf and flower could be a potential replacement to ginseng root for the production of ginseng liquor.