The processing of Panax notoginseng and the transformation of its saponin components

doi:10.1016/j.foodchem.2011.12.010

	The processing of Panax notoginseng and the transformation of its saponin components
	Wang, Dong; Liao, Peng-Ying; Zhu, Hong-Tao; Chen, Ke-Ke; Xu, Min; Zhang, Ying-Jun; Yang, Chong-Ren
通讯作者	Zhang, YJ (reprint author), Chinese Acad Sci, Kunming Inst Bot, State Key Lab Phytochem & Plant Resources W China, Kunming 650204, Peoples R China, zhangyj@mail.kib.ac.cn
	2012-06-15
发表期刊	FOOD CHEMISTRY
ISSN	0308-8146
卷号	132 期号:4 页码:1808-1813
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.
关键词	Panax Notoginseng Process Saponin Transformation
学科领域	Chemistry, Applied ; Food Science & Technology ; Nutrition & Dietetics
DOI	10.1016/j.foodchem.2011.12.010
收录类别	SCI
语种	英语
WOS记录号	WOS:000301513100027
引用统计	被引频次：73[WOS] [WOS记录] [WOS相关记录]
文献类型	期刊论文
条目标识符	http://ir.kib.ac.cn/handle/151853/10443
专题	植物化学与西部植物资源持续利用国家重点实验室
作者单位	Chinese Acad Sci, Kunming Inst Bot, State Key Lab Phytochem & Plant Resources W China, Kunming 650204, Peoples R China
推荐引用方式 GB/T 7714	Wang, Dong,Liao, Peng-Ying,Zhu, Hong-Tao,et al. The processing of Panax notoginseng and the transformation of its saponin components[J]. FOOD CHEMISTRY,2012,132(4):1808-1813.
APA	Wang, Dong.,Liao, Peng-Ying.,Zhu, Hong-Tao.,Chen, Ke-Ke.,Xu, Min.,...&Yang, Chong-Ren.(2012).The processing of Panax notoginseng and the transformation of its saponin components.FOOD CHEMISTRY,132(4),1808-1813.
MLA	Wang, Dong,et al."The processing of Panax notoginseng and the transformation of its saponin components".FOOD CHEMISTRY 132.4(2012):1808-1813.

条目包含的文件		下载所有文件
文件名称/大小	文献类型	版本类型	开放类型	使用许可
Wang-2012-The proces（736KB）			开放获取	--	浏览下载