不同加工方法红参中精氨酸双糖苷的电喷雾质谱研究

Four different methods were used to process fresh ginseng into red ginseng in this paper. The contents of AFG in these red ginseng were determined by ESI-MS. The results show that the indirect steaming method plays an important role in increasing the AFG content, while soakage in vinegar alone has no effect on it.

不同加工方法对人参皂苷转化的影响

Five different processed methods for ginseng were used transferred ginsenosides with large molecule mass into low polar ginsenosides.The contents of low polar ginsenosides in these ginseng products were determined by ESI-MS.The results show that the high pressure steaming method make for increasing the concent of low polar ginsenosides,while soakage in vinegar is not good comparing with it.