吉林农业大学学报2013，Vol.35Issue(1)：36-39,45,5.
鲜人参及其加工品中腺苷和L-焦谷氨酸含量比较研究
Comparative Study on Adenosine and L-pyroglutamic Acid Content of Fresh Ginseng and Its Processed Products
摘要
Abstract
This study is to establish the methods for assaying adenosine and L-pyroglutamic acid in ginseng. Six-year-old fresh ginseng, sun-dried ginseng and red ginseng were used as materials. RP- HPLC was used to analyze adenosine in samples. Separation was carried out using a chromatographic column (Hypersil ODS2, 4.6 mm×250 mm, 5 μm). Column temperature and detection wavelength were set at 40℃ and 260 nm, respectively. Mobile phase containing methanol-water (10:90) was used and the flow rate was 0.8 mL/min. Chromatographic column (COSMOSIL 5C18-PAQ, 4.6 mm×250 mm, 5 μm) was applied to analyze L-pyroglutamic acid in ginseng. Mobile phase contained methanol-sodium acetate water solution of 5 mmol/L (8:92), and the flow rate was 0.5 mL/min. Column temperature and detection wavelength for analyzing L-pyroglutamic acid were set at 40℃ and 210 nm, respectively. Adenosine in fresh ginseng and its processed products ranged from 0.332 mg/g to 0.457 mg/g, the amount of L-pyroglutamic acid ranged from 0.315 mg/g to 1.056 mg/g. The results showed that: the amount of adenosine and L-pyroglutamic acid showed regular changes in fresh ginseng and its processed products. Substances of adenosine and L-pyroglutamic in fresh ginseng showed the maximum in different ginseng products, processed products was secondary. Therefore, fresh ginseng possesses more research value than its processed products for anti-diabetic activity.关键词
鲜人参/生晒参/红参/腺苷/L-焦谷氨酸Key words
fresh ginseng/ sun-dried ginseng/ red ginseng/ adenosine/ L-pyroglutamic acid分类
医药卫生引用本文复制引用
马东升,高飞飞,李伟,弓晓杰,郑毅男..鲜人参及其加工品中腺苷和L-焦谷氨酸含量比较研究[J].吉林农业大学学报,2013,35(1):36-39,45,5.基金项目
吉林省科技发展计划项目(YYZX201135),辽宁省科技计划项目(2009305004),辽宁省教育厅科技项目(LT2010003),大连市计划项目(2009E11SF131) （YYZX201135）
