目的 研究不同蒸制法对三七主根中皂苷的影响。方法 采用比色法测定主根中总皂苷的量,采用HPLC法测定主根中单体皂苷的量。结果 蒸制后主根中总皂苷及单体皂苷三七皂苷R₁和人参皂苷Rg₁、Re、Rb₁、Rd的量均有不同程度的降低,而人参皂苷Rh₁、Rh₄、Rk₃和20(S)-、20(R)-人参皂苷Rg₃这5种单体皂苷的量均有不同程度的增加。结论 不同蒸制法对三七中皂苷成分的影响不同,总皂苷和5种主要皂苷成分的量下降程度和新产生成分的量增加程度与蒸制时间和温度相关。该方法可用于三七炮制品中皂苷类成分的定量测定和质量控制,为三七“生打熟补”与物质变化之间的相关性研究提供依据,同时为研究稀有皂苷的积累规律提供了一定的理论基础。

Objective To research the effect of different steaming methods on the saponins content in the taproots of Panax notoginseng. Methods Colorimetric method is used to determine the content of total saponins in the taproot of P. notoginseng, using high performance liquid chromatography (HPLC) method for determining the content of monomer saponins in the taproot of P. notoginseng. Results The contents of total saponins, notoginsenoside R₁, and ginsenosides Rg₁, Re, Rb₁, and Rd in the taproot of P. notoginseng have been reduced to some extent, while the contents of five kinds of monomer saponins of ginseng, i.e. ginsenosides Rh₁, Rh₄, Rk₃, 20(S)-Rg₃, and 20(R)-Rg₃ all have been increased in varying degrees after steamed. Conclusion The different steaming methods have the different influences to saponin composition in the taproot of P. notoginseng, the contents of total saponins and five main saponins could decrease and new generated monomer saponins could increase associated with the steaming time and temperature. This method can be used for the determination of the contents of saponin compounds and quality control in processed notoginseng products, and provide the basis for the study on the correlation between notoginseng “sheng da shu bu” and substance changes, while provide the certain theory basis for researching the accumulation rule of rare saponins.

云南省教育厅科学研究基金重点项目(2014Z029);云南省人才培养项目(KKSY201426015)