鲜人参贮存过程中淀粉和果糖、葡萄糖、蔗糖、麦芽糖含量变化分析  

Study on the Change on the levels of Starch, Fructose, Glucose, Sucrose and Maltose in Fresh Ginseng with Different Storage Times

作　　者：逄世峰[1] 郑厚胜 曲正义[1] 张浩[1] 许世泉[1] 郑培和[1] 王英平[1] 唐玲玲 PANG Shi-feng;ZHENG Hou-sheng;QU Zheng-yi;ZHANG Hao;XU Shi-quan;ZHENG Pei-he;WANG Ying-ping;TANG Ling-ling(Institute of Special Wild Economic Animals and Plants,Chinese Academy of Agricultural Sciences,Changchun 130112,China;Jilin Electric Power Hospital,Changchun 130022,China)

机构地区：[1]中国农业科学院特产研究所,吉林长春130112 [2]吉林省电力医院,吉林长春130022

出　　处：《特产研究》2020年第1期43-46,共4页Special Wild Economic Animal and Plant Research

基　　金：中国农业科学院基本科研业务费专项(1610342016025);中国农业科学院科技创新工程项目(CAAS-ASTIP-2016-ISAPS)

摘　　要：为探明贮存时间对鲜人参中淀粉和小分子糖含量的影响,采用双波长比色法和超高效液相色谱法,分别测定了贮存0、10、20、30、40、50 d鲜人参中淀粉和果糖、葡萄糖、蔗糖、麦芽糖的含量。结果表明,鲜人参贮存过程中淀粉逐渐向蔗糖转化,在4℃条件下贮存20 d,淀粉含量降低了44%,生产中应根据需要严格控制贮存时间。In order to investigate the effect of different storage times on the contents of starch, fructose, glucose, sucrose and maltose in fresh ginseng, ginsengs kept for 0, 10, 20, 30, 40, 50 days, and were measured by dual-wavelength spectrophotometry and ultra performance liquid chromatography. The results indicated that the starch was degraded to sucrose gradually in the fresh ginseng during storage. When storing at 4℃ for 20 days, the starch contents were reduced by 44%. Storage time should be controlled strictly in practicol application.

关 键 词：人参 贮存 淀粉 果糖 葡萄糖 蔗糖 麦芽糖 

分 类 号：R284.2[医药卫生—中药学]