糖水煎煮对人参化学成分的影响

doi:10.7506/spkx1002-6630-201612019

食品科学

糖水煎煮对人参化学成分的影响

董妍，郜玉钢*，赵岩，何忠梅，臧埔，张连学

吉林农业大学中药材学院，吉林长春 130118

出版日期:2016-06-25 发布日期:2016-06-29
通讯作者: 郜玉钢
基金资助:
公益性行业（农业）科研专项（201303111）；吉林省基础研究项目（20130102075JC）；
吉林省重点科技成果转化项目（20130303094YY；20140311050YY；20140307012YY）

Effects of Decoction in Aqueous Sugar Solutions on Chemical Components of Ginseng Roots

DONG Yan, GAO Yugang*, ZHAO Yan, HE Zhongmei, ZANG Pu, ZHANG Lianxue

College of Traditional Chinese Medicine, Jilin Agricultural University, Changchun 130118, China

Online:2016-06-25 Published:2016-06-29
Contact: GAO Yugang

摘要/Abstract

摘要：

目的：考察单糖、双糖、多糖水煎煮对人参化学成分的影响。方法：采用高效液相色谱法、苯酚-硫酸法及福林酚法分别测定糖水煎煮人参、单煮人参及人参生药中人参皂苷、水溶性糖和总酚等有效成分含量。结果：糖水煎煮后人参中稀有人参皂苷F1、F2、Rg3、化合物K含量及16 种皂苷单体加和值均显著增加；糖水煎煮人参中水溶性糖和总酚含量均显著高于人参生药组，且水溶性糖含量高于单煮人参组（除木糖醇组），葡萄糖、麦芽糖、蔗糖、红糖、阿斯巴甜和硫酸软骨素组总酚含量显著高于单煮人参组（P＜0.05）。结论：糖水煎煮可提高人参中稀有皂苷、水溶性糖和总酚含量。

关键词: 人参, 糖, 加工, 化学成分

Abstract:

Objective: To investigate the effects of decoction in aqueous solutions of monosaccharide, disaccharide or
polysaccharide on chemical constituents of powder ginseng roots. Methods: High performance liquid chromatography
(HPLC), phenol-sulfuric acid and Folin-Ciocalteu methods were adopted respectively to determine the contents of
ginsenosides, soluble sugars and total phenolics in raw ginseng roots and the ones decocted in pure water and aqueous
sugar solutions. Results: Ginsenosides F1, F2 and Rg3, compound K and the total content of 16 ginsenosides in ginseng
roots increased significantly after being decocted in sugar solutions. The contents of soluble sugars and total phenolics in
all three sugar treatment groups were significantly higher than in raw samples and all these groups except for xylitol were
higher in soluble sugars than the water decoction. Besides, the contents of total phenolics in the samples decocted separately
with glucose, maltose, sucrose, brown sugar, aspartame and chondroitin sulfate were significantly higher than in the water
decoction (P < 0.05). Conclusion: The presence of sugar in decoction water could increase the concentrations of rare
ginsenosides, soluble sugars and total phenolics from ginseng roots.

Key words: Panax ginseng, sugar, processing, chemical components

中图分类号:

R284
TS201.2

董妍，郜玉钢，赵岩，何忠梅，臧埔，张连学. 糖水煎煮对人参化学成分的影响[J]. 食品科学, doi: 10.7506/spkx1002-6630-201612019.

DONG Yan, GAO Yugang, ZHAO Yan, HE Zhongmei, ZANG Pu, ZHANG Lianxue. Effects of Decoction in Aqueous Sugar Solutions on Chemical Components of Ginseng Roots[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201612019.

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糖水煎煮对人参化学成分的影响

Effects of Decoction in Aqueous Sugar Solutions on Chemical Components of Ginseng Roots

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