天冬氨酸降解人参二醇组皂苷及其美拉德反应产物的抗氧化活性  

Degradation of Protopanaxadiol-Type Ginsenosides with Aspartic Acid and Antioxidant Activity of Maillard Reaction Products

作　　者：刘志 夏娟[1,2] 李伟 张晶[2] 孙光芝[1] 阮长春[1] LIU Zhi;XIA Juan;LI Wei;ZHANG Jing;SUN Guangzhi;RUAN Changchun(Institute of Agricultural Modernization,Jilin Agricultural University,Changchun 130118,China;College of Chinese Medicinal Material,Jilin Agricultural University,Changchun 130118,China)

机构地区：[1]吉林农业大学农业现代化综合技术研究所,吉林长春130118 [2]吉林农业大学中药材学院,吉林长春130118

出　　处：《食品科学》2018年第7期20-26,共7页Food Science

基　　金：国家自然科学基金面上项目(31770378);吉林省高校优秀青年科研人才春苗培育计划项目(201448)

摘　　要：以天冬氨酸为催化剂,在高温蒸煮条件下,研究了天冬氨酸对人参二醇组皂苷的降解和美拉德反应的影响以及美拉德反应产物的抗氧化活性。结果表明:天冬氨酸能使人参二醇组皂苷降解成稀有皂苷20S-Rg3、20R-Rg3、Rk1和Rg5,其转化途径为人参二醇组皂苷→20S-Rg3/20R-Rg3→Rk1/Rg5。人参皂苷20R-Rg3和Rg5的质量浓度随着温度的升高而升高,20S-Rg3和Rk1的质量浓度随着温度的升高而降低。抗氧化实验结果表明:随着蒸煮温度的升高,天冬氨酸与人参二醇组皂苷反应产物对1,1-二苯基-2-三硝基苯肼自由基的清除作用明显增强(P<0.01),其抗氧化作用的主要物质为天冬氨酸与人参皂苷上水解产生的糖发生反应生成的美拉德反应产物。本研究对开发绿色环保型人参稀有皂苷保健食品具有参考价值和意义。The effect of aspartic acid as a catalyst on the transformation of protopanaxadiol-type ginsenosides(PDG)and Maillard reaction in high temperature steam was investigated.The antioxidant activity of the reaction products in vitro was also determined.The results showed that PDG was transformed into 20S-Rg3,20R-Rg3,Rk1 and Rg5;the transformation pathway was as follows:PDG→20S-Rg3/20R-Rg3→Rk1/Rg5.The contents of 20R-Rg3 and Rg5 showed a gradual increase with increasing heating temperature,while the contents of 20S-Rg3 and Rk1 decreased.The 1,1-diphenyl-2-picrylhydrazyl radical scavenging capacity of the reaction products increased with increasing heating temperature,which was mainly attributed to the Maillard reaction products from aspartic acid and saccharides produced from PDG hydrolysis.This study can provide a basis for the development of green and environmental-friendly rare ginsenosides into health foods.

关 键 词：天冬氨酸 人参二醇组皂苷 稀有人参皂苷 抗氧化活性 美拉德反应 

分 类 号：R284[医药卫生—中药学]