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期 刊 ：中国中药杂志 1999年 24卷 05期 页码：274.

关键词：红参；麦芽酚；精氨酸双糖甙；梅拉德反应；人参加工；

Keywords:red ginseng, Maillard Reaction, maltol, argininyl fructosyl glucoside, processing of ginseng,

摘 要 ：目的：从红参中分离鉴定出麦芽酚及其葡萄糖甙和精氨酸双糖甙（ＡＦＧ），通过对不同加工品类人参的比较分析和人工合成证明它们是加工的产物。方法：应用色谱分离、光谱鉴定、ＴＬＣ扫描定量、氨基酸自动分析仪分析、模拟红参加工条件人工合成。结果：确认麦芽酚及其葡萄糖甙是红参特有成分，精氨酸双糖甙的含量红参比生晒参高３倍，它们是红参加工中产生的。结论：红参加工过程中有梅拉德反应参与，控制其反应条件对提高红参加工质量有重要意义。

Abstract:Objective:To isolate and identify maltol and maltol 3 O β D glucoside and argininyl fructosyl glucoside in red ginseng,and prove that they are products of processing through comparative analysis and artificial synthesis of different products of ginseng. Method:Column chromatography,spectral analysis,TLC scanning quantitfication,amino acid analysis and artificial synthesis on simulated conditions.Result:Maltol and its glycoside are peculiar components in red ginseng,and the content of argininyl fructosyl glucoside in red ginseng the product of processing is three times higher than that of white ginseng.Conclusion:Maillard reaction exists in the processing of red ginseng,thus proper control of this reaction helps improve the quality red ginseng.

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