吉林农业大学学报2023，Vol.45Issue(6)：773-780,8.DOI:10.13327/j.jjlau.2022.5604
不同加热方式对丙二酰基人参皂苷降解的影响及抗氧化活性的变化
Effects of Different Heating Methods on Degradation of Malonyl-ginsenosides and Changes in Antioxidant Activity
摘要
Abstract
The contents of malonyl-ginsenosides-Rb1,-Rc,-Rb2and-Rd,and their degradation prod-ucts during water bath heating,microwave heating,steaming and baking were simultaneously quanti-fied with HPLC,and their antioxidant activities in vitro were also studied.The results showed that malonyl-ginsenosides degraded gradually under water bath heating and microwave heating,and trans-formed into corresponding neutral ginsenosides-Rb1,-Rc,-Rb2 and-Rd.Under the condition of steaming,malonyl-ginsenosides were not only converted to neutral ginsenosides,but also degraded to rare ginsenosides 20(S)-Rg3,20(R)-Rg3,RK1and Rgs.However,malonyl-ginsenosides did not un-dergo any degradation during baking process.In addition,the results of antioxidation test in vitro showed that the scavenging ability of ginsenosides to DPPH·and OH·under different heating meth-ods was as follows:high temperature steaming＞baking＞water bath heating and microwave heating.This study provides basic data for the degradation and antioxidant capacity of malonyl-ginsenosides in ginseng products during high temperature processing,and provides a scientific basis for the devel-opment and utilization of malonyl ginsenosides.关键词
加热方式/人参/丙二酰基人参皂苷/抗氧化活性Key words
heating method/Panax ginseng/malonyl-ginsenoside/antioxidant activity分类
医药卫生引用本文复制引用
张单丽,李梦瑶,王东升,温馨,李嘉欣,刘志..不同加热方式对丙二酰基人参皂苷降解的影响及抗氧化活性的变化[J].吉林农业大学学报,2023,45(6):773-780,8.基金项目
国家自然科学基金项目(31770378),吉林省自然科学基金项目(20180101183JC) （31770378）
