人参水煎煮的科学性探索——水煎煮引发人参皂苷化学结构的转化 |
投稿时间:2018-12-24 点此下载全文
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引用本文:杨秀伟,张雷.人参水煎煮的科学性探索——水煎煮引发人参皂苷化学结构的转化[J].中国现代中药,2019,21(8):1009-1015 |
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基金项目:国家自然科学基金重点项目(81530097) |
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中文摘要:目的:研究人参在水煎煮过程中人参皂苷化学结构的转化。方法:在室温条件下用水超声提取人参和回流提取人参,分别得到两种提取物。然后,通过UFLC-MS/MS和与对照品比较分析及鉴定人参皂苷,比较两个提取物人参皂苷的差别。结果:热水回流提取人参,可以得到多种稀有人参皂苷。结论:通过煎煮转化,极性人参皂苷可产生稀有人参皂苷。 |
中文关键词:人参 人参皂苷 水煎煮转化 极性人参皂苷 稀有人参皂苷 |
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Scientific Exploration on Decoction of Ginseng by Water:Decoction Leading to Transformation of Chemical Structure of Ginsenosides |
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Abstract:Objective:To study the chemical structure transformation of ginsenosides in ginseng during water decoction.Methods:Ginseng was extracted in water by ultrasonic at room temperature and refluxed in water by heat to give both extracts,respectively.Then,ginsenosides were analysed and identified by ultra-fast liquid chromatography coupled with MS/MS method and comparison with standard substances to compare the ginsenoside difference between the two extracts.Results:A variety of rare ginsenosides can be obtained by extracting ginseng on the water decoction.Conclusion:Rare ginsenosides were produced from polar ginsenosides by water decoction-transformation. |
keywords:Ginseng ginsenoside water decoction-transformation polar ginsenoside rare ginsenoside |
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