保健食品中人参皂甙的测定方法  

Methocl for Determination of Ginsenosides in Health Food

作　　者：杨祖英[1] 马兰[1] 苏菊[2] 

机构地区：[1]卫生部食品卫生监督检验所,北京100021 [2]黑龙江省卫生防疫站,150036

出　　处：《食品工业科技》1999年第S1期133-134,共2页Science and Technology of Food Industry

摘　　要：人参系五加科植物人参PanaxginsengCAMeyer的根。含有多种人参皂甙(panaxsaponin),系三萜皂甙。多数为达玛烷型皂甙,如人参皂甙Ra1、Ra2、Rb1、Rb2、Rb3、Rc、Rd等;少数为齐墩果酸型(C型)皂甙,如人参皂甙Ro。由于甙元不同,达玛烷型皂甙又分为20S-原人参二醇类皂甙(A型)和20S-原人参三醇类皂甙(B型)。其中A型和B型皂甙酸水解后,分别得到人参二醇(panaxadial)和人参三醇(panaxatriol)。本文报导用大孔树脂吸附样品中人参皂甙,先用水洗去糖分,再应用稀乙醇洗下人参皂甙,再用香草醛与人参皂甙反应显色而进行比色。Panax ginseng contain many type ginsenoside, moat is panax type, for example Ra1\,Ra2\,Rb1\,Rb2\,Rb3\,RC\,Rd et al other is oleanolic acid type, for example ginsenoside RO.\;This paper report that Use Amberlite XAD\|2 absorb ginsenosides in sample, there wath sugar with water, and elute ginsenosides with 85% ethyl alchol. Then react with vanillin and determination the color.\;

关 键 词：保健食品 人参皂甙 比色法 

分 类 号：TS218[轻工技术与工程—粮食、油脂及植物蛋白工程]