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题名: The processing of Panax notoginseng and the transformation of its saponin components
作者: Wang, Dong1; Liao, Peng-Ying1; Zhu, Hong-Tao1; Chen, Ke-Ke1; Xu, Min1; null(张颖君)1; Yang, Chong-Ren1
刊名: FOOD CHEMISTRY
关键词: Panax notoginseng ; Process ; Saponin ; Transformation
英文摘要: 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.
出版日期: 2012-06-15
卷号: 132, 期号:4, 页码:1808-1813
DOI标识: 10.1016/j.foodchem.2011.12.010
语种: 英语
ISSN号: 0308-8146
Citation statistics:
内容类型: 期刊论文
URI标识: http://ir.kib.ac.cn/handle/151853/10443
Appears in Collections:植物化学与西部植物资源持续利用国家重点实验室_期刊论文

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作者单位: 1.Chinese Acad Sci, Kunming Inst Bot, State Key Lab Phytochem & Plant Resources W China, Kunming 650204, Peoples R China

Recommended Citation:
Wang, D; Liao, PY; Zhu, HT; Chen, KK; Xu, M; Zhang, YJ; Yang, CR.The processing of Panax notoginseng and the transformation of its saponin components,FOOD CHEMISTRY,2012,132(4):1808-1813
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