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人参中的酶类可使人参糖化抽沟、黄皮甚至破坏人参皂甙,故对人参的贮藏极为不利,为此对不同种人参中的酶进行了活力测定。以淀粉酶活力为指标,测定结果表明:吉林红参(抚松红参、集安红参)、高丽红参(朝鲜南、北部产)、日本红参(全须)酶的活性均为零,故有利于贮藏。新鲜人参酶活性最大,依次为冻干活性参,生晒参,姜生晒参,故不耐贮,应加以改进。
The enzymes in ginseng can cause ginseng saccharification, yellow rind, and yellow ginseng to destroy ginseng saponin. Therefore, it is extremely unfavorable for the storage of ginseng. Therefore, the activity of enzymes in different species of ginseng was determined. Using amylase activity as an indicator, the results showed that the activity of Jilin red ginseng (Fusong red ginseng, Ji’an red ginseng), Korean red ginseng (Northern South and North Korean production), and Japanese red ginseng (full whisker) enzyme activity was zero. , it is conducive to storage. The activity of fresh ginseng enzyme is the largest, followed by lyophilized active ginseng, raw ginseng ginseng, and ginger ginseng ginseng, so it is not resistant to storage and should be improved.