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提要本文对吉林人参、红参和国产西洋参芦头与根中的化学成分进行了比较分析。结果表明:(1)皂甙、氨基酸和微量元素含量均以芦头为最高。(2)主根和芦头中皂甙含量由高到低依次为西洋参、生晒参和红参,而氨基酸含量则相反。(3)鲜参在加工成红参时,皂甙和微量元素含量有所损失,而氨基酸含量有所增高。
Abstract In this paper, the chemical compositions of the roots and roots of Jilin ginseng, red ginseng and domestic American ginseng were compared and analyzed. The results showed that: (1) The contents of saponins, amino acids and trace elements were the highest in Lutou. (2) The content of saponin in the main root and the top of the reed was in descending order of American ginseng, raw ginseng and red ginseng, while the amino acid content was opposite. (3) When fresh ginseng was processed into red ginseng, the contents of saponin and trace elements were lost, while the amino acid content was increased.