摘要
目的:建立同时测定人参食品中Rb1、Rb2、Rc、Rd、Re及Rg16种人参皂苷成分含量的方法,为人参食品的质量控制提供依据。方法:采用超高效液相色谱法,使用Supelco Discovery C18色谱柱(5 cm×3.0 mm,2.7μm),以乙腈(A)-水(B)为流动相,梯度洗脱,流速0.4 mL·min-1,柱温30℃,波长为203 nm。结果:采用所建立的方法,6个皂苷成分分离度良好,平均加样回收率为97.01%~99.74%,符合定量分析要求。3批人参食品中人参皂苷Rb1、Rb2、Rc、Rd、Re及Rg1平均含量分别为2.34、5.22、4.24、2.34、2.45 mg·g-1和1.52 mg·g-1。结论:本方法重复性良好,准确度高,可应用于人参食品的质量控制。
Objective: To establish a method for simultaneous determination of six components of Rb1, Rb2, Rc, Rd, Re and Rg1 in Panax ginseng foods, and to provide a basis for the establishment of quality standards. Methods: UPLC method was used, the separation was performed on Supelco Discovery C18 column(5 cm×3.0 mm, 2.7 μm). The mobile phase consisted of acetonitrile-water solution with gradient elution at a flow rate of 0.4 mL·min-1. The column temperature was 30 ℃, and the detection wavelength was 203 nm. Results: The six ginsenosides were well separated the average recovery rates were 97.01%~99.74%, which met the requirements of quantitative analysis. The content ranges of Rb1, Rb2, Rc, Rd, Re and Rg1 in 3 samples were.2.34, 5.22, 4.24, 2.34, 2.45 mg·g-1 and1.52 mg·g-1. Conclusions: The established analytical method is suitable for the quality control and evaluation of Panax ginseng foods.
作者
闫向竹
赵宏宇
刘恬佳
Yan Xiangzhu;Zhao Hongyu;Liu Tianjia(College of Humanities&Sciences of Northeast Normal University,Changchun 130117,China)
出处
《现代食品》
2020年第13期219-221,共3页
Modern Food
基金
吉林省中医药管理局课题-普通资助项目-青年中医药科研人才培养项目“气血津液”药食同源系列食疗食品的研制与开发(编号:2020136)。
关键词
人参食品
人参皂苷
含量测定
Panax ginseng C.A.Mey foods
Ginsenosides
Determination
