[A study on maillard reaction and its products during processing of red ginseng].
OBJECTIVE
To isolate and identify maltol and maltol-3-O-beta-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.


METHODS
Column chromatography, spectral analysis, TLC-scanning quantification, amino acid analysis and artificial synthesis on simulated conditions.


RESULTS
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.


CONCLUSIONS
Maillard reaction exists in the processing of red ginseng, thus proper control of this reaction helps improve the quality red ginseng.
College of Chinese Medicinal Materials, Jilin Agricultural University, Changchun 130118.
X
X
Li
Y
Y
Zheng
M
M
Liu
L
L
Zhang
D001120:Arginine / Q000737:chemistry*; D005960:Glucosides / Q000737:chemistry*; D006358:Hot Temperature; D015416:Maillard Reaction; D005894:Panax / Q000737:chemistry*; D018517:Plant Roots / Q000737:chemistry; D010946:Plants, Medicinal / Q000737:chemistry*; D011753:Pyrones / Q000032:analysis*; D013678:Technology, Pharmaceutical
D005960:Glucosides; D011753:Pyrones; C008316:maltol; D001120:Arginine