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
2012-06-15
发表期刊FOOD CHEMISTRY
ISSN0308-8146
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
DOI10.1016/j.foodchem.2011.12.010
收录类别SCI
语种英语
WOS研究方向Chemistry ; Food Science & Technology ; Nutrition & Dietetics
WOS类目Chemistry, Applied ; Food Science & Technology ; Nutrition & Dietetics
WOS记录号WOS:000301513100027
引用统计
被引频次:40[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
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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.
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