Department of Food Science and Technology, Chungbuk National University, Cheongju, Korea.
Department of Agrofood Resources, National Academy of Agricultural Science, Suwon, Korea.
J Ginseng Res. 2014 Jul;38(3):180-6. doi: 10.1016/j.jgr.2014.02.002. Epub 2014 Feb 18.
This study evaluated changes in ginsenoside compositions and antioxidant activities in hydroponic-cultured ginseng roots (HGR) and leaves (HGL) with heating temperature.
Heat treatment was performed at temperatures of 90°C, 110°C, 130°C, and 150°C for 2 hours.
The ginsenoside content varied significantly with heating temperature. The levels of ginsenosides Rg1 and Re in HGR decreased with increasing heating temperature. Ginsenosides F2, F4, Rk3, Rh4, Rg3 (S form), Rg3 (R form), Rk1, and Rg5, which were absent in the raw ginseng, were formed after heat treatment. The levels of ginsenosides Rg1, Re, Rf, and Rb1 in HGL decreased with increasing heating temperature. Conversely, ginsenosides Rk3, Rh4, Rg3 (R form), Rk1, and Rg5 increased with increasing heating temperature. In addition, ginsenoside contents of heated HGL were slightly higher than those of HGR. The highest extraction yield was 14.39% at 130°C, whereas the lowest value was 10.30% at 150°C. After heating, polyphenol contents of HGR and HGL increased from 0.43 mg gallic acid equivalent/g (mg GAE eq/g) and 0.74 mg GAE eq/g to 6.16 mg GAE eq/g and 2.86 mg GAE eq/g, respectively.
Antioxidant activities of HGR and HGL, measured by 1,1-diphenyl-2-picrylhydrazyl and 2,2-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid radical scavenging ability, increased with increasing heating temperature. These results may aid in improving the biological activity and quality of ginseng subjected to heat treatments.
本研究评估了不同加热温度对水培人参根（HGR）和叶（HGL）中人参皂苷组成和抗氧化活性的影响。
将 HGR 和 HGL 在 90°C、110°C、130°C 和 150°C 下加热 2 小时。
随着加热温度的升高，人参皂苷含量发生显著变化。HGR 中人参皂苷 Rg1 和 Re 的含量随加热温度的升高而降低。在加热处理后，生成了不存在于生人参中的人参皂苷 F2、F4、Rk3、Rh4、Rg3（S 型）、Rg3（R 型）、Rk1 和 Rg5。HGL 中人参皂苷 Rg1、Re、Rf 和 Rb1 的含量随加热温度的升高而降低。相反，人参皂苷 Rk3、Rh4、Rg3（R 型）、Rk1 和 Rg5 的含量随加热温度的升高而增加。此外，加热后的 HGL 中人参皂苷含量略高于 HGR。在 130°C 时提取率最高，为 14.39%，而在 150°C 时提取率最低，为 10.30%。加热后，HGR 和 HGL 的多酚含量从 0.43 mg 没食子酸当量/g（mg GAE eq/g）和 0.74 mg GAE eq/g 增加到 6.16 mg GAE eq/g 和 2.86 mg GAE eq/g。
通过 1,1-二苯基-2-苦基肼基（DPPH）自由基清除能力和 2,2-连氮-双-3-乙基苯并噻唑啉-6-磺酸自由基清除能力测定，HGR 和 HGL 的抗氧化活性随加热温度的升高而增强。这些结果可能有助于提高人参的生物活性和热加工质量。
