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2014年4月由CFDA颁布的《保健食品注册原辅料技术要求指南汇编(第一批)》[食药监食监三便函(2014)60号]中,人参果被认定为人参Panax ginseng C.A.Mey.的果实。目前,中国药典中没有可依据的人参果使用标准,一般还是以人参皂苷作为其主要质量标准和有效成分依据。然而新进的研究指出,相比人参根皂苷,人参果的主要皂苷人参皂苷Re极性高,抗氧化及抗癌生物活性并不突出,且就人参皂苷的工业化生产而言,人参果与人参须根及人参叶相比较也毫无优势。近年来,人参根、叶的另一生理活性物质“多糖”已引起注意,陆续有研究指出,人参多糖的某些生理活性甚至优于人参皂苷,同时一些中、日研究报道指出,高生理活性的人参酸性多糖片段许多具有RGⅠ果胶的化学结构。对于富含果胶的人参果实,鉴于目前没有足够的研究数据阐明其所含多糖的结构及其生理活性机制,建议应就此开展进一步深入研究,并制订人参果的加工方法和使用标准。
In April 2014, Compilation of Guidelines for Technical Requirements for Raw Materials for Registration of Health Foods (First Batch) [Food and Drug Registers Miyou (2014) No. 60] promulgated by CFDA, ginseng fruit was identified as Panax ginseng CAMey. The fruit. At present, there is no basis for the use of ginseng fruit in the Chinese Pharmacopoeia, and ginsenosides are generally based on its main quality standards and active ingredients. However, new research indicates that compared with ginseng root saponin, the main saponin of ginseng fruit ginsenoside Re polarity, anti-oxidation and anti-cancer biological activity is not prominent, and ginsenosides for industrial production, the ginseng fruit and ginseng fibrous roots and Ginseng leaf phase also has no advantage. In recent years, ginseng root, leaf another physiologically active substance “polysaccharide ” has attracted attention, one after another studies have pointed out that some of the physiological activity of ginseng polysaccharides even better than ginsenosides, while some Chinese and Japanese studies have reported that high Physiologically active ginseng acid polysaccharide fragments have many RG I pectin chemical structures. For pectin-rich ginseng fruit, given that there is not enough research data to elucidate the structure and physiological activity of polysaccharides, it is suggested that further research should be conducted on the ginseng fruit and the processing methods and standards should be established.