西洋参类保健食品中总皂苷与人参皂苷Re、Rb1等功效成分含量相关性研究

目的 通过比色法和液相色谱法两种方法,分别测定以西洋参为原料的保健食品中总皂苷与其人参皂苷组分的含量,经过统计分析找出其相关性,以便为以液相色谱法测定部分功效成分而换算出其总皂苷含量提供依据.方法 总皂苷和人参皂苷相关组分测定分别按<保健食品检验与评价技术规范>(2003版)之23、11规定要求进行处理和分析.结果 西洋参类保健食品人参皂苷各组分中含量较高的Rb1、Re之和与总皂苷含量有相关性,相关方程为y=1.56x.结论 用液相色谱法测定样品中Rb1、Re含量后,通过相关系数计算总皂苷含量具有可行性,可用于以西洋参为原料的保健食品中总皂苷舍量的测定和产品质量控制.

Correlation of tribulosides and the functional components of ginsenoside Re and Rb1 in American ginseng health food

objective To determine the tribulosides and ginsenoside of the raw material in American ginseng health food determined by colorimetry and liquid chromatography, and to identify their correlation through statistical analysis, so as to provide the basis for the tribulosides content converted from part functional components determined by liquid chromatography. Method Analyzing tribulosides and ginsenoside according to the requirement in Technical Norms for Health Food Inspection and Evaluation (2003) 23 and 11. Results Rb1 and Re were the higher components in ginsenoside of American ginseng health food and the sum of Rb1 and Re was correlated with the content of tribulosides, the correlation coefficient was 1.56. Conclusion It is feasible to get the content of tribulosides from Rb1 and Re determined by liquid chromatography and calculated by a correlation coefficient, which can be used to determine the content of tribulosides in American ginseng health food and for quality control.