关键词: 西洋参, 趁鲜切制, HPLC, 化学计量法, 人参皂苷

Abstract:

This study aims to assess the quality of fresh-cut Panacis Quinquefolii Radix decoction pieces by various drying methods,thereby providing a theoretical and empirical foundation for the fresh-cut Panacis Quinquefolii Radix decoction pieces.Panacis Quinquefolii Radix used fresh-cut with determination of its ginsenosides components conducted HPLC analysis along with evaluation through chemometric methods to discern variations among decoction pieces.Total ginsenosides in Panacis Quinquefolii Radix decoction pieces are quantified using UV-visible spectrophotometry alongside assessment of alcohol-soluble matter yield rates as well as specific contents such as ginsenoside Rb₁,ginsenoside Rc,ginsenoside Re,ginsenoside Rd,and ginsenoside Ro.The entropy weight coefficient approach calculates weights for individual indices yielding a comprehensive score which determines an optimal drying technique for fresh-cut Panacis Quinquefolii Radix decoction pieces.The findings reveal disparities in alcohol extract,yield of paste and total ginsengosides,and individual Ginesnoside component contents following treatment with various drying methods.The 40 ℃ forced air drying attains the highest comprehensive score,followed by dry in the shade whereas dry in the sun yields lowest scores.The quality of fresh-cut Panacis Quinquefolii Radix decoction pieces can be influenced by various drying methods.Integrating multiple component measurements may serve as a valuable reference for the quality control and assessment of these products.

Key words: Panacis Quinquefolii Radix, fresh-cut, HPLC, stoichiometry, ginsenoside