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论文 |
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论文题目: |
The processing of Panax notoginseng and the transformation of its saponin components
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论文题目英文: |
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作者: |
Wang, Dong; Liao, Peng-Ying; Zhu, Hong-Tao; Chen, Ke-Ke; Xu, Min; Zhang, Ying-Jun; Yang, Chong-Ren
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论文出处: |
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年: |
2012
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卷: |
132 |
期: |
4 |
页: |
1808-1813 |
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发表期刊: |
FOOD CHEMISTRY |
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影响因子: |
3.146
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摘要: |
Notoginseng, the root of Panax notoginseng (Burk.) F. H. Chen (Araliaceae), a famous traditional Chinese medicine, has been used in both raw and processed forms due to their different therapeutic functions. In this study, HPLC analyses on saponin composition of processed notoginseng were conducted, which revealed that, during the steaming process, the five main saponin constituents (ginsenosides Rg(1), Rb-1, Rd, and Re, and notoginsenoside R-1) in raw notoginseng decreased gradually and some other new saponins were formed. Among these, eight newly converted ginsenosides were identified,as 20(S)-Rh-1, 20(R)Rh-1, Rk(3), Rh-4, 20(S)-Rg(3), 20(R)-Rg(3), Rk(1) and Rg(5). Different processing methods, including steaming and baking, were studied, along with the correlative dynamic curves of the transformation of saponins. The results indicated that the moisture content and temperature were the determinant effecting factors in the preparing process, and water content was necessary and high temperature was helpful for saponin transformation. (C) 2011 Elsevier Ltd. All rights reserved. |
英文摘要: |
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