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红参加工过程中，鲜人参中的麦芽糖和精氨酸经加热后发生梅拉德反应而生成一种新的化合物，即精氨酸糖苷（ＡＦＧ）．反应必须在酸性（ｐＨ＜３．０）条件下进行，且水分的增加可抑制ＡＦＧ的生成量．
During the process of red participation, maltose and arginine in the fresh ginseng produce Maillard reaction after heating to form a new compound, arginine glycoside (AFG). The reaction must be performed under acidic conditions (pH<3.0), and the increase of water can inhibit the production of AFG.