HPLC测定双向固体发酵过程中人参皂苷成分的变化

Determine Changes of Ginsenoside Components During Bidirectional Solid Fermentation Course by HPLC-ELSD

目的:研究人参在双向固体发酵过程中,不同发酵时间下人参菌质中人参皂苷Re、Rg1、Rh1、Rb1、Rf、Rd及人参总皂苷的含量变化情况。方法:采用高效液相色谱法测定各发酵时间下人参菌质中人参总皂苷以及上述6种人参皂苷的含量。结果:随着发酵时间的延长,人参皂苷Re、Rg1、Rb1的含量总体呈降低趋势,人参皂苷Rd、Rh1的含量总体呈上升趋势,人参总皂苷的含量有所减少。结论:随着发酵时间的延长,人参皂苷含量发生变化,人参皂苷发生了转化。

Objective:Study the influence on ginsenosides Re, Rg1, Rh1, Rb1, Rf, Rd and the content of total saponins of Panax ginseng under different fermentation time during the bidirectional solid fermentation course. Methods:Using HPLC to measure the content of total saponins of panax ginseng and above 6 ginsenosides which under different fermentation time. Results:With the extension of the fermentation time, the content of ginsenosides Re, Rg1, Rb1 were overall gradually decreasing, the content of ginsenoside Rd, Rh1 were overall gradually increasing, and the content of total saponins of panax ginseng was decreased. Conclusion:With the prolongation of fermentation time, the content of ginsenosides was changed, and the transformation was happened.