Yanbian Universuty.
Yanbian Changbaishan Pharmaceutical Co., Ltd.
Stud Health Technol Inform. 2023 Nov 23;308:768-776. doi: 10.3233/SHTI230910.
The effective composition, antioxidant, enzyme inhibition and bile binding ability of Ginseng flowers after different steaming times were studied. The results showed that different steaming times affected the effective components of ginseng flower, the content of polysaccharide and total saponins reached the highest when steaming for 5 times, the total flavonoids and phenol increased with the times of steaming. Steaming treatment significantly induced the ability of antioxidant and inhibition of α-amylase; but reduced the inhibition of α-glucosidase and cholate binding ability. Steaming treatment improved the effective content of ginseng flower and facilitate the production of low polar saponins; steaming changes the composition of ginsenoside.
研究了不同蒸制次数对人参花的有效成分、抗氧化、酶抑制和胆汁结合能力的影响。结果表明，不同蒸制时间影响人参花的有效成分，蒸制 5 次时多糖和总皂苷含量最高，总黄酮和酚类物质随蒸制次数增加而增加。蒸制处理显著诱导了抗氧化和抑制α-淀粉酶的能力；但降低了对α-葡萄糖苷酶的抑制作用和胆酸盐结合能力。蒸制处理提高了人参花的有效含量，有利于低极性皂苷的生成；蒸制改变了人参皂苷的组成。
