摘要
目的研究鲜人参的贮藏时间对其加工炮制品生晒参和红参中皂苷含量的影响。方法选择同一产地的无病鲜人参,4℃保鲜贮藏,考察贮藏周期0-11周,每间隔1周取出适量鲜人参,其中一部分干燥加工为生晒参,一部分经蒸制为红参。采用超高效液相色谱-三重四极杆质谱联用技术同时测定生晒参和红参中20种人参皂苷含量,并应用多元统计分析对数据进行处理。结果结合主成分分析和聚类分析,可见皂苷随贮藏时间的变化规律。在鲜人参贮藏2周时,制得的生晒参和红参中人参皂苷Rb1、Rb2、Rb3、Rd、Re、Noto R1、Rf、Rg2、F3、F2、Rh1、F1、Rg3的含量最高,并且随着贮藏时间的延长生晒参和红参中这13种皂苷含量均有所降低。人参皂苷Rc在第0周生晒参和红参中含量最高;Rk1为红参中特有皂苷,在第2周红参中含量最高。皂苷总含量分析可见,生晒参和红参中总皂苷含量、原人参二醇型皂苷(PPD)和原人参三醇型皂苷(PPT)总含量均在鲜参贮藏2周时达到最大值,且随着贮藏时间的延长皂苷总含量随之降低。贮藏3-4周样品的单体皂苷含量和皂苷总含量均与0-1周样品无显著差异。结论根据鲜人参贮藏时间对其加工炮制品皂苷类成分的影响分析,确定鲜人参4℃贮藏时间不宜超过4周,其中最佳贮藏时间为2周。该研究为人参在加工炮制过程中的品质控制提供依据,为药材更好地发挥药用价值提供参考。
Objective To study the effects of different storage time of fresh ginseng on the content of ginsenosides in processed dried ginseng and red ginseng. Methods The healthy ginseng from the same cultivation was selected and stored at 4 ℃ for 0-11 weeks. During the storage time, some of the fresh ginseng were got out every week and were processed to dried ginseng and steamed to red ginseng, respectively. The contents of 20 ginsenosides were determined simultaneously by ultrahigh performance liquid chromatography-triple quadrupole mass spectrometry(UPLC-QQQ-MS) and multivariate statistical analysis were applied to process the data.Results Combined principle component analysis and cluster analysis, the variation of ginsenosides with storage time was observed. The contents of Rb1,Rb2,Rb3,Rd, Re, Noto R1,Rf, Rg2,F3,F2,Rh1,F1,Rg3 were the highest in dried and red ginseng processed from fresh ginseng stored for 2 weeks. And the contents of these 13 ginsenosides decreased with the extension of storage time. The content of Rc was the highest in dried and red ginseng without storage. Rk1 is the unique ginsenoside in red ginseng and presented highest content in the red ginseng sample of 2 weeks. From the results of total content analysis, the total contents of 20 ginsenosides, PPD type and PPT type ginsenosides were all shown highest value at 2 weeks samples and decreased with the extension of storage time. The samples of 3-4 weeks were presented no significantly difference with samples of 0-1 weeks. Conclusion Based on the analysis of the effect of fresh ginseng storage time on its ginsenosides in dried and steamed products, the optimum storage time was not exceeded 4 weeks at 4 ℃ and the best storage time was 2 weeks. This research provided reference for quality control of ginseng during drying and steaming and was beneficial to the medicinal utilization of ginseng.
作者
张娜
黄鑫
越皓
刘淑莹
ZHANG Na;HUANG Xin;YUE Hao;LIU Shu-ying(Jilin Ginseng Academy,Changchun University of Chinese Medicine,Changchun Jilin,130117,China;Changchun Center of Mass Spectrometry,Changchun Institute of Applied Chemislry,Chinese Academy of Sciences,Jilin Jilin,130022,China)
出处
《时珍国医国药》
CAS
CSCD
北大核心
2021年第3期592-596,共5页
Lishizhen Medicine and Materia Medica Research
基金
国家科技部重点研发计划(2017YFC1702105)。
作者简介
张娜(1994-),女(汉族),河南南阳人,长春中医药大学在读硕士研究生,主要从事中药质量评价研究工作;通讯作者:黄鑫(1981-),女(汉族),吉林白城人,长春中医药大学副研究员,硕士研究生导师,博士学位,主要从事中药分析学与质谱学研究工作;通讯作者:刘淑莹(1943-),女(汉族),黑龙江哈尔滨人,长春中医药大学教授,博士研究生导师,博士学位,主要从事中药化学与质谱学研究工作.
