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
Corresponding AuthorZhang, 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
Source PublicationFOOD CHEMISTRY
ISSN0308-8146
Volume132Issue:4Pages:1808-1813
AbstractNotoginseng, 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.
KeywordPanax Notoginseng Process Saponin Transformation
Subject AreaChemistry, Applied ; Food Science & Technology ; Nutrition & Dietetics
DOI10.1016/j.foodchem.2011.12.010
Indexed BySCI
Language英语
WOS Research AreaChemistry ; Food Science & Technology ; Nutrition & Dietetics
WOS SubjectChemistry, Applied ; Food Science & Technology ; Nutrition & Dietetics
WOS IDWOS:000301513100027
Citation statistics
Cited Times:42[WOS]   [WOS Record]     [Related Records in WOS]
Document Type期刊论文
Identifierhttp://ir.kib.ac.cn/handle/151853/10443
Collection植物化学与西部植物资源持续利用国家重点实验室
AffiliationChinese Acad Sci, Kunming Inst Bot, State Key Lab Phytochem & Plant Resources W China, Kunming 650204, Peoples R China
Recommended Citation
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.
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