三七发酵产物总皂苷指纹图谱  

HPLC Fingerprints of Total Saponins in Panax notoginseng Fermentation Product

作　　者：闫炳雄 贺帅[1] 许文迪 张晓倩[1] 邱智东[1] 王伟楠[1] 

机构地区：[1]长春中医药大学,长春130117

出　　处：《中国实验方剂学杂志》2015年第24期52-56,共5页Chinese Journal of Experimental Traditional Medical Formulae

基　　金：吉林省科技发展计划项目(20140204014YY)

摘　　要：目的:建立三七发酵产物总皂苷的HPLC指纹图谱,为三七发酵产物的质量评价提供参考。方法:收集10批三七发酵产物,采用HPLC建立三七发酵产物指纹图谱方法,并根据相对保留值α和相对面积Sr对指纹图谱进行分析对比研究,考察指标成分人参皂苷Rg_1,Re,Rb_1,Rg_2,Rh_1,Rd,Rg_3和CK的变化。结果:通过对10批次三七发酵产物总皂苷进行指纹图谱分析,建立了HPLC指纹图谱共有模式,其相似度均>0.98,标定了14个共有峰,并对其中8个峰对应的皂苷进行确认。结论:该文为三七发酵产物的成分分析提供了一个快速、简便的方法,鉴定了主要的皂苷类成分变化,并通过三七发酵产物指纹图谱的建立为全面控制三七发酵产物的质量奠定基础。Objective： To establish HPLC fingerprints of total saponins to control the quality of Panax notoginseng fermentation product（ Pn FP）. Method： The 10 batches of Pn FPs were collected,and HPLC method was developed to build the fingerprints of Pn FP. Then an investigation on chemical changes of ginsenoside Rg1,Re,Rb1,Rg2,Rh1,Rd,Rg3 and CK was conducted according to relative retention value α and relative peak area Sr. Result： The common pattern of HPLC fingerprints was established after analyzing ten batches of Pn FP,with a similarity 〉 0. 98. 14 common peaks were marked,and corresponding saponins of 8 peaks of them were confirmed.Conclusion： The paper provides a rapid and adequate method for the components analysis of Pn FP by which the chemical changes of major saponins were detected. Hence it will lay a solid foundation for the quality control of Pn FP by establishing the fingerprints of Pn FP.

关 键 词：三七发酵产物 高效液相指纹图谱 质量控制 

分 类 号：R284.1[医药卫生—中药学]