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目的比较锈腐病鲜参、受伤鲜参与正常鲜参加工而成的红参品质,为人参加工利用提供依据。方法测定锈腐病鲜参、受伤鲜参和正常鲜参加工而成的红参中10种人参皂苷、总灰分、酸不溶性灰分、挥发性醚浸出物和总蛋白、糖类成分的量。结果锈腐病鲜参、受伤鲜参加工而成的红参中的总灰分、酸不溶性灰分、挥发性醚浸出物、蔗糖量都显著高于正常鲜参加工而成的红参,而10种人参皂苷量均显著低于正常鲜参加工而成的红参。结论锈腐病、受伤原料参对其加工后红参质量有显著影响。
Objective To compare the fresh ginseng with rust rot, the fresh ginseng with fresh wounded participating in the processing of fresh ginseng, and provide the basis for the utilization of ginseng. Methods The contents of 10 kinds of ginsenosides, total ash, acid-insoluble ash, volatile ether extract, total protein and sugar components of red ginseng with fresh ginseng, fresh ginseng and fresh ginseng were measured. Results The total ash content, acid-insoluble ash content, volatile ether extract and sucrose content of red ginseng with fresh ginseng and fresh ginseng were significantly higher than those of red ginseng processed with fresh ginseng, while 10 Ginseng saponins were significantly lower than the normal fresh ginseng processed from red ginseng. Conclusions The parameters of rust rot and injured raw material have significant effects on the quality of red ginseng after processing.