不同的加工方法会影响人参的化学成分和体外抗瘤活性
Chang Wang1, Xiaolei Tang2, Fuyuan Yan3
1Northeast Asia Research Institute of Traditional Chinese Medicine, Changchun University of Chinese Medicine, Changchun, China.
Journal of food science
|January 20, 2025
概括
加工过程显著改变了人参.
科学领域:
- 食品科学 食品科学 食品科学
- 药理学 药理学是指药理学的学科.
- 分析化学 分析化学
背景情况:
- 人参产品是受欢迎的健康食品.
- 像红人参 (RG) 和黑人参 (BG) 这样的加工方法很常见.
- 加工对人参的化学成分和抗瘤作用的影响需要进一步调查.
研究的目的:
- 为了分析原始和加工的人参的化学成分.
- 为了评估不同人参产品的抗瘤功效.
- 了解加工如何影响人参化物概况和生物活性.
主要方法:
- 总肥素,多糖和蛋白质的量化.
- 高性能液体染色学 (HPLC) 用于人参化物 (GS) 分析.
- UPLC-Q-Orbitrap-MS用于化合物识别和差异分析.
- CCK-8测定用于抗瘤效果评估.
主要成果:
- 加工显著改变了沙波宁,蛋白质和多糖的含量.
- HPLC 和 MS 显示了 GS 概况的变化; Rk3 是 BG.独特的.
- 原生和加工的人参都抑制了瘤细胞的生长.
- BG对A549细胞表现出强烈的抑制;RG对HeLa,HepG2和HT-29细胞有效.
结论:
- 人参加工会产生独特的化学特征和抗癌活性.
- BG 和 RG 具有独特的金氏化物成分.
- 这些发现支持对人参产品的质量标准化,并指导工业应用.
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