挤压工艺变量对小麦-人参挤压物中可提取人参皂苷的影响。

Effects of extrusion process variables on extractable ginsenosides in wheat-ginseng extrudates.

作者信息

Chang Yoon H, Ng Perry K W

机构信息

Department of Food Science and Human Nutrition, Michigan State University, East Lansing, Michigan 48824-1224, USA.

出版信息

J Agric Food Chem. 2009 Mar 25;57(6):2356-62. doi: 10.1021/jf8031827.

DOI:10.1021/jf8031827

PMID:19243171

Abstract

To evaluate effects of extrusion process variables on ginsenosides in wheat-ginseng extrudates, a wheat flour-ginseng powder blend (10% ginseng powder, w/w) was extruded in a twin-screw extruder with full factorial combinations of feed moisture (25, 30, and 35%), screw speed (200 and 300 rpm), and zone 5 barrel temperature (110, 120, 130, and 140 degrees C). The quantities of ginsenosides (Rb1, Rc, and Rd) extracted from the wheat-ginseng extrudates extruded at a zone 5 barrel temperature of >or=120 degrees C were significantly higher than those extracted from the nonextruded blend. New ginsenosides (Rg2 and Rg3), which were not present in the nonextruded blend, were found in certain wheat-ginseng extrudates, indicating that high temperature extrusion processing could lead to degradation of acidic malonyl ginsenosides (Rb1, Rc, and Rd) into neutral ginsenosides (Rb1, Rc, and Rd, respectively) as well as modification of protopanaxadiol-type and protopanaxatriol-type ginsenosides into Rg3 and Rg2, respectively.

摘要

为评估挤压工艺变量对小麦 - 人参挤压物中人参皂苷的影响，将小麦粉与人参粉混合物（10%人参粉，w/w）在双螺杆挤压机中进行挤压，采用进料水分（25%、30%和35%）、螺杆转速（200和300转/分钟）以及第5区机筒温度（110、120、130和140摄氏度）的全因子组合。在第5区机筒温度≥120摄氏度下挤压得到的小麦 - 人参挤压物中提取的人参皂苷（Rb1、Rc和Rd）的量显著高于从未挤压混合物中提取的量。在某些小麦 - 人参挤压物中发现了未挤压混合物中不存在的新的人参皂苷（Rg2和Rg3），这表明高温挤压加工可能导致酸性丙二酰人参皂苷（Rb1、Rc和Rd）分别降解为中性人参皂苷（分别为Rb1、Rc和Rd），以及原人参二醇型和原人参三醇型人参皂苷分别转化为Rg3和Rg2。