吉林农业大学学报2023，Vol.45Issue(6)：763-772,10.DOI:10.13327/j.jjlau.2022.1881
人参产地趁鲜切制技术对人参有效成分含量的影响
Effect of Fresh Cutting Technology on Content of Effective Compo-nents in Ginseng Producing Areas
摘要
Abstract
Based on the differences of fresh-cut processing technology and traditional processing methods of ginseng from different origins,the effects of different processing methods on quality of gin-seng slices were explored and the feasibility of fresh-cut processing method in ginseng production ar-eas was further explored to provide reference for the processing and industrial production of ginseng slices.In this study,the appearance of ginseng slices after cutting was compared based on different water contents of ginseng.The effects of fresh-cutting technology on quality of ginseng slices were fur-ther explored from multiple perspectives with ginsenosides,total polysaccharides,ethanol extracts,water extracts and amino acid content as the indexes.The results showed that compared with the tra-ditional methods,the fresh-cutting method in the producing areas could increase total saponin con-tent by 2.878 mg/g and amino acid content by 10％-15％.Temperature change and thickness of slices also affected the effective components of ginseng during drying,revealing the feasibility of fresh-cut method in ginseng producing areas.关键词
人参饮片/加工方式/趁鲜切制技术/皂苷/氨基酸Key words
ginseng slice/processing method/fresh-cutting process technology/ginsenoside/amino acid分类
农业科技引用本文复制引用
张昊,刘伟,朱亮亮,任珅,李伟..人参产地趁鲜切制技术对人参有效成分含量的影响[J].吉林农业大学学报,2023,45(6):763-772,10.基金项目
国家高层次人才特殊支持计划项目(万人计划),吉林省中青年领军创新人才支持计划项目(20200301037RQ) （万人计划）
