摘要
目的探究不同蒸制时间下红参颜色与3种常见人参皂苷Rg1、Re、Rb1的转化规律,为修订《中华人民共和国药典》(简称《中国药典》)红参中人参皂苷的含量测定限度标准提供依据。方法自制人参与不同蒸制时间的红参,利用色差仪对人参、红参粉末的颜色进行测定,按《中国药典》(2015年版)中红参含量测定项下方法测定样品中人参皂苷Rg1、Re、Rb1含量,通过SPSS 20.0软件进行统计分析。结果随蒸制时间的增加,红参粉末的亮度值L、总色差值E逐渐减小,色度值a、b逐渐增加,人参皂苷Rg1、Re无明显变化,人参皂苷Rb1含量升高且自蒸制2 h起显著区别于人参(P<0.01)。结论随蒸制时间增加,红参粉末颜色逐渐加深且人参皂苷Rb1含量呈升高趋势,建议提升《中国药典》红参中人参皂苷Rb1的限度标准。
Objective To investigate the change in color and contents of three commonly seen ginsenosides Rg1, Re and Rb1 of Hongshen(Red Ginseng, Radix et Rhizoma Ginseng Rubra) at different steaming durations and provide reference for revising the standard for determination of ginsenosides in Pharmacopoeia of the People’s Republic of China(hereinafter referred to as the Chinese Pharmacopoeia). Methods Renshen(Ginseng, Radix et Rhizoma Ginseng) and Hongshen(steamed for different durations) were grounded into powder, the color of which were measured with colorimeter. The contents of ginsenosides Rg1, Re and Rb1 in the samples were determined with the method listed in the part of content determination of Hongshen in the Chinese Pharmacopoeia(ChP2015). The results were analyzed with SPSS 20.0 software. Results The results showed that with the increase in steaming time, the color luminance value L and the total color difference value E of Hongshen powder decreased gradually, while the chromaticity values a and b increased gradually. Meanwhile, the contents of ginsenosides Rg1 and Re demonstrated no significant change. However, the content of ginsenoside Rb1 increased gradually and there was significant difference in this regard between Hongshen steamed for 2 hours and Renshen(P<0.05). Conclusion As the steaming time increases, the color of Hongshen powder deepened gradually and the content of ginsenoside Rb1 increased significantly. Therefore, it is suggested to raise the content standard of ginsenoside Rb1 in Hongshen in Chinese Pharmacopoeia.
作者
屈文佳
贾天颖
王海丽
辛洁萍
王敏
白玉莹
徐文娟
李向日
Qu Wenjia;Jia Tianying;Wang Haili;Xin Jieping;Wang Min;Bai Yuying;Xu Wenjuan;Li Xiangri(Beijing Key laboratory for Quality Evaluation of Chinese Medicinal Herbs,School of Chinese Materia Mediea,Beijing University of Chinese Medicine,Beijing 102488,China)
出处
《北京中医药大学学报》
CAS
CSCD
北大核心
2020年第9期769-775,共7页
Journal of Beijing University of Traditional Chinese Medicine
基金
国家自然科学基金面上项目(No.81973480)
2018年国家药品标准提高通用技术要求课题(No.2018Z009,No.2018Z010)。
关键词
红参
蒸制时间
颜色
人参皂苷
质量标准
Hongshen
steaming time
color
ginsenoside
quality standard
