气相色谱-质谱联用法和高效液相色谱法测定4种人参酒中的皂苷和挥发性成分

Determination of saponins and volatile components in 4 kinds of ginseng wine by gas chromatography-mass spectrometry and high performance liquid chromatography

中文关键词:  高效液相色谱法  顶空固相微萃取法  气相色谱-质谱法  人参酒  人参皂苷  挥发性成分

英文关键词:high performance liquid chromatography  headspace solid phase microextraction  gas chromatography-mass spectrometry  ginseng wine  saponin  volatile components

中文摘要:

      目的 探究4种人参酒中皂苷和挥发性成分的差异。方法 将4种参粉碎后用乙醇浸泡后, 经顶空固相微萃取结合气相色谱-质谱联用法(gas chromatography-mass spectrometry, GC-MS)测定其挥发性成分, 再用高效液相色谱法(high performance liquid chromatography, HPLC)测定其皂苷成分。结果 分别在红参、西洋参、鲜参和生晒参酒中检测出39、28、39和28种挥发性成分, 其中白菖烯、(E)-β-金合欢烯、表蓝桉醇为共有的挥发性成分, 倍半萜类化合物是人参酒的主要化合物, 相对含量分别为42.3%、37.71%、46.25%和54.68%; 在红参、西洋参、鲜参和生晒参酒分别检测出11、9、13和9种皂苷, 其中Rg3仅在红参酒中检测出。结论 4种参酒中的皂苷种类和挥发性成分均有差异, 红参酒和鲜参酒呈现出更多种类的皂苷和挥发性成分。

英文摘要:

      Objective To explore the differences of saponins and volatile components in 4 kinds of ginseng wine. Methods Four kinds of ginseng powder were crushed and soaked in ethanol, their volatile components were determined by headspace solid phase microextraction combined with gas chromatography-mass spectrometry (GC-MS), and their saponins were determined by high performance liquid chromatography (HPLC). Results Thirty-nine, 28, 39 and 28 kinds of volatile components were detected in red ginseng, American ginseng, fresh ginseng and raw ginseng wine, respectively. Gladiolene, (E)-β-farnesene and eucalyptol were the common volatile components, and sesquiterpenes were the main compounds of ginseng wine, with relative contents of 42.3%, 37.71%, 46.25% and 54.68%, respectively. Eleven, 9, 13 and 9 kinds of saponins were detected in red ginseng, American ginseng, fresh ginseng and raw ginseng wine, respectively, of which Rg3 was only detected in red ginseng wine. Conclusion There are differences in saponins and volatile components in 4 kinds of ginseng wine. Red ginseng wine and fresh ginseng wine show more kinds of saponins and volatile components.