摘要
研究不同干燥方法三七切片皂苷含量的变化。采用日光照晒、50℃烘烤、100℃烘烤、微波干燥等方法对鲜三七切片进行干燥,并通过HPLC方法测定三七皂苷R1、人参皂苷Rg1、人参皂苷Rb1 3个主要成分的含量。以日光照晒组三七皂苷含量为对照,50℃烘烤组皂苷含量平均降低了1.0%,微波干燥组皂苷含量平均降低了15.9%,100℃烘烤组皂苷含量平均降低了12.6%。不同干燥方法对三七切片皂苷含量有一定的影响,日光照晒和50℃烘烤更适于三七切片加工干燥。
To study the influence of the different dehydration methods on the contents of saponin in Sanqi slice. Sanqi slice were dried by the following methods, sunshine drying, oven drying at 50℃ and 100 ℃, microwave drying, then determined the contents of notoginsenoside R1,ginsenoside Rg1 and ginsenoside Rb1 by HPLC. The results showed that contents of saponin in Sanqi slice in oven drying at 50 ~C was average reduced 1% than sunshine drying, microwave drying was average reduced 15.9 %, oven drying at 100℃ was average reduced 12.6 %. Different drying methods could influence the contents of saponin in Sanqi slice. The sunshine drying and oven drying at 50 ℃ are more compatible to drying Sanqi slice.
出处
《特产研究》
2010年第3期40-42,共3页
Special Wild Economic Animal and Plant Research
关键词
干燥方法
三七切片
皂苷含量
Drying methods
Sanqi slice
Contents of saponin
