蒸参水中人参皂苷的鉴别及测定  

Identification and determination of ginsenoside in steamed ginseng water

作　　者：牛春颖[1] 张凤清[1] 解耸林[1] 

机构地区：[1]长春工业大学化学与生命科学学院,长春130012

出　　处：《中国酿造》2013年第5期76-78,共3页China Brewing

基　　金：吉林省医药产业发展专项资金(YYZX201130-2)

摘　　要：以红参加工副产物"蒸参水"为原料,分别采用薄层色谱和紫外-可见分光光度法对人参皂苷进行定性及定量检测,并对紫外-可见分光光度法进行方法学考察。结果表明,蒸参水中含有人参皂苷Re,Rg1,人参总皂苷(以Re计)在0.035mg^0.350mg间线性关系良好,总皂苷含量为186.08mg/100g。Using the red ginseng processing byproducts＂steamed ginseng water＂as raw material.Thin-layer chromatography and ultraviolet-visible spectrophotometry was applied to qualitative and quantitative detection the ginsenoside and methodological investigation for ultraviolet-visible spectrophotometry was taken.The results showed that the steamed ginseng water contains ginsenosides Re and Rg1.The total ginsenosides（Re as standard） had a good linearity relationship between 0.035mg^0.350mg.The total ginsenosides content was 186.08mg/100g.

关 键 词：蒸参水 人参皂苷 方法学考察 

分 类 号：TS209[轻工技术与工程—食品科学]