Effects of Saponin Contents on the Cooked Panax notoginseng Powder Made by Steamed Method

Objective: To study the effects of saponin contents of the cooked Panax notoginseng powder made by steamed method. Methods: Collected the sample of Panax notoginseng in ten Notoginseng powder. The total saponin contents were examined by colorimetric method and three single-saponin contents R 1、Rg 1、Rb 1 were examined by HPLC. Compared the effects of saponin contents on the steamed Panax notoginseng powder. Results: The contents of the total saponin contents and three single-saponin reduced in different degree that the raw Panax notoginseng powder made into cooked powder by steamed method. Three single-saponin contents reduced in order of Rg 1R 1Rb 1, Rg 1/Rb 1 reduced too. Conclusion: Some saponins can be destroyed in processing Panax notoginseng powder by steamed method.