人参微波炮制过程中皂苷成分与色度值动态变化规律分析

Analysis on the Dynamic Variation of Saponins and Color Value in the Process of Ginseng Microwave Processing

目的探究微波炮制技术用于人参的炮制后,人参中色度与皂苷含量的变化规律,研究人参的微波炮制方法的可行性。方法采用精密色差仪测定色度值,HPLC法测定样品中皂苷含量,运用中药色谱指纹图谱相似度评价系统(2012年版)建立17批样品的指纹图谱,并采用多元统计分析和化学计量学手段对结果进行分析,并寻找人参微波炮制过程中的差异性物质。结果HPLC结果显示人参在微波炮制过程中皂苷含量差异很大变化;建立的指纹图谱共标定30个共有峰,发现了四个成分炮制后消失,一个炮制后新产生成分;相关性分析显示色度值与大部分皂苷含量及共有峰面积呈显著相关性;化学计量学方法可将17批样品分为四类,得到14种炮制过程的差异性成分。结论人参在微波炮制中表观颜色与皂苷含量均发生显著变化,且两者具一定相关性和规律性,该研究证明了人参的微波炮制具有一定的可行性。

Objective To investigate the change rules of ginsenoside contents and chromatic values of ginseng after microwave processing technology was used in ginseng processing, and to study the feasibility of microwave processing method of ginseng.Methods The chromaticity value was measured by precision chromaticity meter, the content of saponins in samples were determined by HPLC, "Chinese Medicine Chromatographic Fingerprint Similarity Evaluation Software(2012 Version)" was used to establish HPLC fingerprint of 17 batches of samples. And use themultiple statistic method and chemometrics method to analyze the data, and investigate the different substances in microwave processing of ginseng.Results HPLC results showed that the contents of ginseng saponins varied greatly during microwave processing.A total of 30 common peaks were identified by the established fingerprint. Four components disappeared after processing, and one component was newly generated after processing.Correlation analysis showed that the chromatic values were significantly correlated with the contents of most saponins and the common peak area.The 17 batches of samples could be divided into four categories by stoichiometry, and 14 different components of the processing process were discovered.Conclusion The apparent color and saponin content of ginseng in microwave processing have significant changes, and the two have a certain correlation and regularity. This study proves that microwave processing of ginseng has certain feasibility.