吉林农业大学学报2023，Vol.45Issue(6)：781-790,10.DOI:10.13327/j.jjlau.2023.20140
不同制备方法对野山参色泽、氨基酸及皂苷含量的影响
Effects of Different Preparation Methods on Content of Color,Amino Acids and Saponins of Wild Ginseng
摘要
Abstract
Most sales products of wild ginseng are mainly raw and sun-dried wild ginseng.In this study,the properties,16 amino acids,18 ginsenosides and total saponins of wild ginseng prepared with different methods were compared and analyzed to investigate the changes of each index of wild ginseng red ginseng under different preparation methods.The results showed that brightness value L and total color difference value E of wild ginseng red ginseng gradually decreased and chromaticity values a and b gradually increased with the increase of steaming frequency and time,and the second-ary freezing treatment also resulted in significant deepening of chromaticity(P＜0.05).The total amount of 16 amino acids in wild ginseng red ginseng ranged from 5.772％to 6.371％,and the total amount of amino acids in 1L group was about 10.81％higher than that in raw sun-dried wild ginseng,among them,the content of arginine was the highest(1.347％-1.815％).The total saponin content of wild ginseng red ginseng ranged from 2.63％to 4.78％,and during the processing,rare ginsenosides Rh4,Rh1(S),Rh1(R),Rg6,Rk1,Rg5,Rg3(S),Rg3(R),and Rg3(R),which were minimal or absent in raw sun-dried wild ginseng,were generated,while the contents of the original ginsenosides Rg1,Re,Ro,Rc,Rb2,and Rb3 were significantly decreased compared to those of raw sun-dried wild ginseng(P＜0.05).The preparation of wild ginseng into red ginseng may increase its nutritional and medicinal val-ues,therefore,conducting research on the processing of wild ginseng red ginseng is of great signifi-cance.关键词
野山参/红参/氨基酸/皂苷/色泽Key words
wild ginseng/red ginseng/amino acid/ginsenoside/chromaticity分类
农业科技引用本文复制引用
付育臣,周季欣,吴灵梅,金梦真,张亚玉..不同制备方法对野山参色泽、氨基酸及皂苷含量的影响[J].吉林农业大学学报,2023,45(6):781-790,10.基金项目
四川省科技厅项目(2022YFQ0092),国家现代农业产业技术体系项目(CARS-21) （2022YFQ0092）
