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Simultaneous Determination of Ginsenosides, Ginsenosides, Notoginsenosides and Panaxtrol Saponin of Panax notoginseng by Near Infrared Spectroscopy
Corresponding Author(s) : X.P. Xu
Asian Journal of Chemistry,
Vol. 27 No. 2 (2015): Vol 27 Issue 2
Abstract
The object of this research was to develop a method for rapid and simultaneous determination of the ginsenosides (Rg1), ginsenosides (Re), notoginsenosides (R1) and panaxtrol saponin of Panax notoginseng by near infrared spectroscopy. Calibration models are generated by performing partial least-squares regression and optimized individually by considering spectral range, spectral pretreatment methods and number of model factors. Calibration models were developed for Rg1, Re, R1 and panaxtrol saponin with root mean square errors of cross-validation (RMSECV) of 0.157, 0.022, 0.0546 and 0.213, and the correlation coefficient (R2) of 89.33, 91.10, 96.12 and 91.64 %, respectively. The established model was validated and showed it was fast, non-destructive and accurate. This method provides a new efficient approach for determining the active components in the complex system of Panax notoginseng.
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- T.B. Ng, J. Pharm. Pharmacol., 58, 1007 (2006).
- X.S. Liu, H.B. Qu and Y.Y. Cheng, Chem. Res. Chin. Univ., 21, 36 (2005).
- P. Xie, S. Chen, Y.Z. Liang, X. Wang, R. Tian and R. Upton, J. Chromatogr. A, 1112, 171 (2006); doi:10.1016/j.chroma.2005.12.091.
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- J.T. Xue, C.J. Wu, L.L. Wang, J.L. Zhang, G. Huang, S. Jiang, S.L. Wen, Y. Liang, R.B. Chao, C. Chen and L.M. Ye, Asian J. Chem., 24, 822 (2012).
- X. Niu, Z. Zhao, K. Jia and X. Li, Food Chem., 133, 592 (2012); doi:10.1016/j.foodchem.2012.01.064.
- B. Stefke, E. Windeisen, M. Schwanninger and B. Hinterstoisser, Anal. Chem., 80, 1272 (2008); doi:10.1021/ac7020823.
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- S. Sivakesava, J. Irudayaraj and D. Ali, Process Biochem., 37, 371 (2001); doi:10.1016/S0032-9592(01)00223-0.
References
T.B. Ng, J. Pharm. Pharmacol., 58, 1007 (2006).
X.S. Liu, H.B. Qu and Y.Y. Cheng, Chem. Res. Chin. Univ., 21, 36 (2005).
P. Xie, S. Chen, Y.Z. Liang, X. Wang, R. Tian and R. Upton, J. Chromatogr. A, 1112, 171 (2006); doi:10.1016/j.chroma.2005.12.091.
J. Xue, C. Wu, L. Wang, S. Jiang, G. Huang, J. Zhang, S. Wen and L. Ye, Food Chem., 126, 725 (2011); doi:10.1016/j.foodchem.2010.11.036.
J.T. Xue, C.J. Wu, L.L. Wang, J.L. Zhang, G. Huang, S. Jiang, S.L. Wen, Y. Liang, R.B. Chao, C. Chen and L.M. Ye, Asian J. Chem., 24, 822 (2012).
X. Niu, Z. Zhao, K. Jia and X. Li, Food Chem., 133, 592 (2012); doi:10.1016/j.foodchem.2012.01.064.
B. Stefke, E. Windeisen, M. Schwanninger and B. Hinterstoisser, Anal. Chem., 80, 1272 (2008); doi:10.1021/ac7020823.
N. Heigl, A. Greiderer, C.H. Petter, O. Kolomiets, H.W. Siesler, M. Ulbricht, G.K. Bonn and C.W. Huck, Anal. Chem., 80, 8493 (2008); doi:10.1021/ac8013059.
S. Sivakesava, J. Irudayaraj and D. Ali, Process Biochem., 37, 371 (2001); doi:10.1016/S0032-9592(01)00223-0.