摘要
红参加工过程中，鲜人参中的麦芽糖和精氨酸经加热后发生梅拉德反应而生成一种新的化合物，即精氨酸糖苷（ＡＦＧ）．反应必须在酸性（ｐＨ＜３．０）条件下进行，且水分的增加可抑制ＡＦＧ的生成量．
Arginyl fructosyl glucose(AFG),a new nitrogenous compound,was produced by the Maillard reaction during the heat treatment for preparation of red ginseng from maltose and arginine from fresh ginseng.The content of AFG is 4 28% in red ginseng,0 20% in white ginseng.It wasn′t detected in fresh ginseng.Although arginine and maltose were found in the aconite root,angelicae radix and astragali radix,only the trace amount of AFG was produced by the heat treatment of these medicinal plants.The content of AFG and uronic acid increased along with increase in cultivating years.It was found that acidic conditions(pH<3 0) were necessary for proceeding Maillard reaction between arginine and maltose.The AFG decreased along with increase of water.
出处
《中国药物化学杂志》
CAS
CSCD
1997年第3期217-220,共4页
Chinese Journal of Medicinal Chemistry
基金
吉林省科委发展项目
关键词
精氨酸糖苷
人参
红参
中草药
中药化学
arginyl fructosyl glucose(AFG)
maillard reaction
Panax ginseng
uronic acid
