红参加工过程中精氨酸及其衍生物的含量变化

Changes of the Content of Arginine Derivatives of Red Ginseng at Different Stages of Processing

从动态角度研究了精氨酸双糖苷 (AFG)、精氨酸果糖苷 (AF)及游离精氨酸 (Arg)在红参加工各阶段的含量变化。结果表明 :在蒸参及晾晒阶段 ,AFG和AF尚未形成 ,但这一阶段为AFG和AF的形成提供了物质基础。AFG和AF是在第一次烘干阶段形成的。随着红参加工各阶段的完成 。

Content of AFG,AF and free Arg of red ginseng at different stages of processing were determined The results showed that AFG and AF did not form during steaming and cooling, but this stage provided basic materials for AFG and AF formation. AFG and AF were produced at the first heat drying stage. The content of free Arg decreased gradually during processing of red ginseng