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[A study on maillard reaction and its products during processing of red ginseng]
1College of Chinese Medicinal Materials, Jilin Agricultural University, Changchun 130118.
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.
Method:
Column chromatography, spectral analysis, TLC-scanning quantification, 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.