食品科学
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陈德经
出版日期:
发布日期:
基金资助:
陕西省重大科技创新项目(2010ZKC07-06)
CHEN De-jing
Online:
Published:
摘要:
分析西洋参在仿生态保鲜条件下有效成分的变化,以评价保鲜西洋参的质量。结果表明:西洋参保鲜 180 d后,总皂苷含量减少了0.08%,Rg1含量减少0.02%,Re含量减少0.03%,Rb1含量增加0.06%,西洋参中总糖含 量减少16.14%,多糖含量减少1.97%,氨基酸含量增加了0.66%,西洋参经贮藏保鲜后不影响其功效。
关键词: 西洋参, 保鲜, 有效成分, 变化
Abstract:
The quality of American ginseng during storage under simulated ecological conditions was evaluated by examining the changes in active ingredients. The results showed that total saponins, protopanaxatriol Rg1 and Re of American ginseng were reduced by 0.08%, 0.02%, 0.03%, respectively, while Rb1 was increased by 0.06% after 180 d of storage. Additionally, total sugar and polysaccharide were decreased by 16.14% and 1.97%, respectively. The content of amino acids was increased by 0.66%. These observed changes may not attenuate the efficacy of American ginseng.
Key words: American ginseng, keeping fresh, active ingredient, change
中图分类号:
TS255.3
陈德经. 西洋参保鲜过程中有效成分的变化[J]. 食品科学, doi: 10.7506/spkx1002-6630-201414030.
CHEN De-jing. Changes in Active Ingredients of American Ginseng during Storage[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201414030.
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https://www.spkx.net.cn/CN/Y2014/V35/I14/155