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目的:通过高效液相色谱技术、电子鼻仿生技术对云南春七质量进行综合评价。方法:用高效液相法测定云南春七各等级中人参皂苷Rg1、人参皂苷Rb1、三七皂苷R1的含量,用电子鼻对云南三七各等级进行气味测定,并分析含量、气味、等级之间的相关性。结果:云南春七一等品至九等品指标成分总量维持在11.08%-19.07%,一等品的总量最高,达到19.07%,十等品至十三等品的总量均<5%。电子鼻将云南春七一等至六等、七等至九等、十等至十三等划归为不同的三大类,每类各等级间指标成分总量接近。结论:等级与云南春七含量具有一一对应性,等级越高,含量越高,质量越好。气味识别能将云南春七各等级进行区分并归类,提示三七气味与等级具有相关性。含量测定与气味识别能够共同用于三七质量评价,互为补充。
OBJECTIVE: To evaluate the quality of Yunnanchunchun by high performance liquid chromatography and electronic nose bionic technology. Methods: The content of ginsenoside Rg1, ginsenoside Rb1 and notoginsenoside R1 in each grade of Yunnan Spring seven was determined by high performance liquid chromatography. The odor was determined by electronic nose on each grade of Panax notoginseng, and the content, odor, Relevance between. Results: The total amount of the index components of Yunnan Spring 7-1 to the 9th grade products remained at 11.08% -19.07%, the highest first-class products reached 19.07%, the total amount of the tenth-grade products to the thirteenth products was <5 %. The electronic nose classifies Yunnan Spring 71 to the 6th, the 7th to the 9th, the 10th to the 13th and so on into three different categories, with the total amount of the index components in each class approaching. Conclusion: There is one-to-one correspondence between the grade and the content of Yunnan Spring seven. The higher the grade, the higher the content, the better the quality. Odor recognition can distinguish and classify Yunnan Spring seven grades, suggesting that the flavor of Panax notoginseng is related to the grade. Content determination and odor identification can be jointly used for quality evaluation of Panax notoginseng, complement each other.