红参加工中麦芽酚形成机理的研究

Studies on the Mechanism of Forming Maltol on Processing Red Ginseng Separating

对不同加工品类人参进行了麦芽酚含有情况的对比试验，证实麦芽酚（Ｍａｌｔｏｌ）为红参特有成分之一。结合红参加工过程，跟踪检查麦芽酚产生情况。结果表明，麦芽酚出现于第一次烘干（即高温干燥）之后。应用正交设计法探讨人参加工工艺不同参数对麦芽酚形成的影响，优选加工工艺参数Ａ２Ｂ２Ｄ２组合为红参中麦芽酚形成最佳工艺。最后，探讨了麦芽酚形成的机理。

The maltol was identified as a special compound through Comparing tests in a varieties of processed ginseng from fresh ginseng from some producing area. It is concluded that maltol appeared after first stoving(high temperature stoving).The tracer determination of maltol production on the processing the red ginseng orthogonal design was first used. Discussing the influence of the parameter of processing technology on forming maltol A2B2D2 combination of processing technology parameter were selected that beneficial to forming maltol in red ginseng.