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鲜人参(panax ginseng C.A.Meyer)经加工成红参(Ginseng Radix Rubra),不仅改变了人参的化学成分,而且其含量也有明显差异。前文报道了同产地鲜人參和红参中总皂甙含量和氨基酸含量的比较。本文首次在总挥发油及糖类含量上进行比较研究,为进一步完善红参加工工艺,提高红參质量提供依据。
The fresh ginseng (panax ginseng C.A. Meyer) was processed into Ginseng Radix Rubra, which not only changed the chemical composition of ginseng but also had a significant difference in its content. The previous report reported the comparison of total saponin content and amino acid content in fresh ginseng and red ginseng from the same origin. For the first time, a comparative study on the total volatile oil and sugar content was carried out to provide a basis for further improving red participation in the process and improving the quality of red ginseng.