Comparative analysis of physicochemical properties,ginsenosides content andα-amylase inhibitory effects in white ginseng and red ginsen  

作　　者：Huairui Wang Yao Cheng Xue Zhang Yingping Wang Hui Zhao 

机构地区：[1]State Local Joint Engineering Research Center of Ginseng Breeding and Application,College of Chinese Medicinal Materials,Jilin Agricultural University,Changchun 130033,China [2]School of Biotechnology and Food Science,Tianjin University of Commerce,Tianjin 300134,China [3]School of Pharmaceutical Science and Technology,Health Sciences Platform,Tianjin University,Tianjin 300072,China

出　　处：《Food Science and Human Wellness》2023年第1期14-27,共14页食品科学与人类健康（英文）

基　　金：supported by Tianjin Key R&D Plan-Key Projects Supported by Science and Technology (19YFZCSN00010)

摘　　要：Ginseng(Panax ginseng C.A.Meyer)as a common dietary adjunct is widely applied in Traditional Chinese Medicine due to its health-promoting properties,but the differences between white ginseng and red ginseng was rarely studied.In the present study,color parameters and scanning electron microscope(SEM)were determined to evaluate the differences of ginseng color and microstructure induced by processing procedure.Quantitative analysis of multi-components by a single-marker(QAMS)method and anti-α-amylase activity test were used to assess variations of chemical ingredients and pharmacological activity between white and red ginseng.Finally,molecular docking studies were carried out to screen out the most effective compound againstα-amylase.Results indicated that processing had a significant impact on the physicochemical properties and pharmacological activity of white and red ginseng.After processing,the color value of L*declined significantly.Red ginseng sample displayed a compact structure and presented of a gel layer on the surface compared to white ginseng.Additionally,the content of ginsenosides and the activity of anti-α-amylase decreased.The contents of total ginsenosides were positively correlated with the anti-α-amylase activities of ginseng,and ginsenoside Rb1 might be the most effective compound to inhibit the activity ofα-amylase.

关 键 词：GINSENG Color Microstructure GINSENOSIDES Α-AMYLASE 

分 类 号：TS201.4[轻工技术与工程—食品科学]