HPLC-MS考察真空低温干燥法对罗汉果中10个皂苷含量的影响

目的：利用高效液相色谱-质谱联用仪建立了11-O-罗汉果苷Ⅴ、罗汉果皂苷Ⅴ、异罗汉果皂苷Ⅴ、赛门苷Ⅰ、罗汉果皂苷Ⅳa、罗汉果皂苷Ⅳe、罗汉果皂苷Ⅲ、罗汉果皂苷Ⅲe、罗汉果皂苷Ⅲa1、罗汉果皂苷Ⅱa2 10个罗汉果皂苷及罗汉果黄素的定性定量检测方法，考察了真空低温干燥法与传统烘烤方法对10个罗汉果皂苷含量的影响。方法：采用Poroshell 120-SB柱，以乙腈-甲酸水溶液为流动相进行梯度分离，用质谱检测器检测，外标法定量。结果：使用真空低温干燥法得到的罗汉果中皂苷的含量显著高于传统干燥方法。结论：真空低温干燥法较传统干燥方法能更多地保留罗汉果中的活性成分罗汉果皂苷，得到的产品无论在外观、口感和品质上都有显著优势。

Objective: To study the effect of vacuum drying method on the content of ten mogrol glycosides (grosvenorine,11-oxo-mogroside Ⅴ,mogroside Ⅴ,isomogroside Ⅴ,siamenoside Ⅰ,mogroside Ⅳa,mogroside Ⅳe,mogroside Ⅲ,mogroside Ⅲe,mogroside Ⅲa1 and mogroside Ⅱa2) in Siraitiae Fructus by HPLC-MS. Methods: The analytes were separated on a poroshell 120 SB column,eluted by acetonitrile and formic acid solution,identified by MS detector using selective ion mode,and quantified by an external standard method. Results: The content of mogrosides determined by vacuum drying method was markedly higher than that by traditional drying method. Conclusion: The experiment results indicates that the vacuum drying method is quite suitable for the processing of Siraitiae Fructus,which retains more active ingredients of mogrol glycosides and produces products with much better appearance,taste and quality.

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