Study On The Quality Evaluation Of Panax Notoginseng And The Changes Of Its Chemical Components Before And After Processin

Objective:To systematic study the multi-index quality evaluation method and influence of different preparation methods on chemical composition of Panax japonicus,we will establish the quality evaluation of Panax japonicus,and elucidate the variation regularity of the main components in preparation process of Panax japonicus.It is laid the foundation to provide scientific basis for further improving the quality standard of Panax japonicus in the Chinese Pharmacopoeia of 2015,and for better utilization and development of Panax japonicus.Method:1.The contents of total saponins and crude polysaccharides in Panax japonicus were determined by UV method;the contents of seven main saponins（ginsenoside Rg₁,Re,Rb₁,Chikusetsusaponin V,IV,IVa,pseudoginsenoside RT₁）and seven main nucleosides（hypoxanthine,uridine,deoxyuridine,inosine,guanosine,adenosine,thymidine）were determined by HPLC.The fingerprints of saponins and nucleosides of Panax japonicus were established by HPLC.The experimental data were identified by total quantum statistical moment and stoichiometric method to analysis the similarities and differences of saponins between Panax japonicus and five medicinal materials of the same family and genus.2.Panax japonicus were treated with different preparation methods（steaming,baking,stir-frying,boiling）.The effects of different preparation methods on the contents of main chemical components（saponins,crude polysaccharides）were compared.The fingerprints of different preparation products of Panax japonicus were established by HPLC,and the fingerprints were compared and analyzed in preparation before and after processing.3.The antioxidant activity of unprocessed and processed Panax japonicus was determined by DPPH free radical method in vitro.4.UPLC-QTOF-MS^Etechnology and mirror image were used to analyze the chemical composition changes of raw and processed Panax japonicus.Result:1.In the quantitatively aspect,（1）A multi-evaluation method was established for the determination of seven main components of Panax japonicus from different habitats,and there was no significant difference with results of external standard method.（2）The contents of seven nucleosides in Panax japonicus were determined.There were quite difference for the contents of nucleosides in Panax japonicus from different habitats.Qualitatively,the fingerprints of saponins from Panax japonicus from different habitats were established,and 16 common peaks were obtained.Seven saponins were identified.The similarity of Panax japonicus from different habitats was over 0.90 except Daliangshan in Sichuan Province.Cluster analysis and principal component analysis were used to classify this samples.There are three kinds of ginseng and five species of Ginseng of Acanthopanaceae have different components.（2）The fingerprints of nucleosides were established,16 common peaks were obtained,and 7 nucleosides were identified.The similarity of nucleosides was above 0.9 except Ya’an,Sichuan.The samples could be divided into three categories by cluster analysis and principal component analysis.The results of cluster analysis and principal component analysis were consistent.2.Quantitative and qualitative analysis were used to analyze raw and processed products of Panax japonicus.The results showed that the contents of total saponins and crude polysaccharides decreased after processing,and the contents of monomer saponins:ginsenoside Rg₁,Re,Rb₁,Chikusetsusaponin V and IV decreased after different processing,but the contents of steaming and baking methods were higher than those of raw products.The fingerprint,cluster analysis and principal component analysis were used to analyze the processed samples of Panax japonicus.It was found that the similarity of raw Panax japonicus and different preparation products was above 0.9.In cluster analysis and principal component analysis,steaming and baking were classified into one category,raw products,stir-frying and boiling were classified into one category.3.The antioxidant capacity of saponins in raw and processed products of Panax japonicus was investigated by DPPH free radical method.It was found that the saponins of Panax japonicus had antioxidant capacity.After processing,the scavenging capacity of Panax japonicus to DPPH free radicals was as follows:baking>vinegar baking>wine baking>steaming>vinegar steaming>vinegar steaming>frying>vinegar boiling>wine baking>wine frying raw products vinegar.It shows that different preparation methods have great influence on Panax japonicus,and further investigate is very necessary.4.UPLC-QTOF-MS^Eand mirror contrast technology were used to analyze the changes of saponins preparation before and after processing of Panax japonicus.It was found that they have more complex changes.26 components were detected in products and 29 components were detected in processed products,which may be the decomposition of components during processing.Most of the saponins decreased,and the decomposition effect of steaming method was greater than that of other processing methods.Conclusion:The purpose of experiment is to analyze and study the different origins and processing methods of Panax japonicus,establish a simple and feasible quality standards for chemical composition analysis of Panax japonicus,and compare the antioxidant effects of different processed products of Panax japonicus.It is laid the foundation to further utilization and development of Panax japonicus resources.