The processing of Panax notoginseng and the transformation of its saponin components
文献类型：期刊论文
| 作者 | Wang, Dong ; Liao, Peng-Ying; Zhu, Hong-Tao; Chen, Ke-Ke; Xu, Min; Zhang, Ying-Jun; Yang, Chong-Ren
|
| 刊名 | FOOD CHEMISTRY
 |
| 出版日期 | 2012-06-15 |
| 卷号 | 132期号:4页码:1808-1813 |
| 关键词 | Panax notoginseng Process Saponin Transformation |
| ISSN号 | 0308-8146 |
| 通讯作者 | Zhang, YJ (reprint author), Chinese Acad Sci, Kunming Inst Bot, State Key Lab Phytochem & Plant Resources W China, Kunming 650204, Peoples R China, zhangyj@mail.kib.ac.cn |
| 英文摘要 | Notoginseng, the root of Panax notoginseng (Burk.) F. H. Chen (Araliaceae), a famous traditional Chinese medicine, has been used in both raw and processed forms due to their different therapeutic functions. In this study, HPLC analyses on saponin composition of processed notoginseng were conducted, which revealed that, during the steaming process, the five main saponin constituents (ginsenosides Rg(1), Rb-1, Rd, and Re, and notoginsenoside R-1) in raw notoginseng decreased gradually and some other new saponins were formed. Among these, eight newly converted ginsenosides were identified,as 20(S)-Rh-1, 20(R)Rh-1, Rk(3), Rh-4, 20(S)-Rg(3), 20(R)-Rg(3), Rk(1) and Rg(5). Different processing methods, including steaming and baking, were studied, along with the correlative dynamic curves of the transformation of saponins. The results indicated that the moisture content and temperature were the determinant effecting factors in the preparing process, and water content was necessary and high temperature was helpful for saponin transformation. (C) 2011 Elsevier Ltd. All rights reserved. |
| 学科主题 | Chemistry, Applied; Food Science & Technology; Nutrition & Dietetics |
| 类目[WOS] | Chemistry, Applied ; Food Science & Technology ; Nutrition & Dietetics |
| 研究领域[WOS] | Chemistry ; Food Science & Technology ; Nutrition & Dietetics |
| 关键词[WOS] | CELL-PROLIFERATION ; GINSENOSIDE RG(3) ; ACTIVE COMPOUNDS ; IDENTIFICATION ; CACO-2 ; LEAVES ; RATS ; RAW ; RH2 |
| 收录类别 | SCI |
| 语种 | 英语 |
| WOS记录号 | WOS:000301513100027 |
| 公开日期 | 2012-06-07 |
| 源URL | [http://ir.kib.ac.cn:8080/handle/151853/10443]  |
| 专题 | 昆明植物研究所_植物化学与西部植物资源持续利用国家重点实验室 |
| 作者单位 | Chinese Acad Sci, Kunming Inst Bot, State Key Lab Phytochem & Plant Resources W China, Kunming 650204, Peoples R China |
| 推荐引用方式 GB/T 7714 | Wang, Dong,Liao, Peng-Ying,Zhu, Hong-Tao,et al. The processing of Panax notoginseng and the transformation of its saponin components[J]. FOOD CHEMISTRY,2012,132(4):1808-1813. |
| APA | Wang, Dong.,Liao, Peng-Ying.,Zhu, Hong-Tao.,Chen, Ke-Ke.,Xu, Min.,...&Yang, Chong-Ren.(2012).The processing of Panax notoginseng and the transformation of its saponin components.FOOD CHEMISTRY,132(4),1808-1813. |
| MLA | Wang, Dong,et al."The processing of Panax notoginseng and the transformation of its saponin components".FOOD CHEMISTRY 132.4(2012):1808-1813. |
入库方式： OAI收割
来源：昆明植物研究所
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