摘要
首次从中国红参中提取分离鉴定出焦谷氨酸（Ｐｙｒｏｇｌｕｔａｍｉｃａｃｉｄ），其含量测定表明，从高到低依次是鲜人参＞红参＞大力参＞生晒参；在红参不同部位分布依次为须根＞根茎＞侧根＞主根。通过试验阐明了焦谷氨酸在不同加工方法中转化机理，主要是人参中的谷氨酸与焦谷氨酸互为可逆反应所致，由于不同加工方法处理条件不同，焦谷氨酸与谷氨酸达到某一相对稳定状态．
The Research results showed that order of the contents from high to low in various ginseng were fresh ginseng> red ginseng>Dail ginseng>(Processed withfresh ginseng being soaked in boiling water for 5 minutes and then dried)>White ginseng.The order in different Parts of red ginsens were fine root>rhizome>lateral root>principal root,and the content in red ginseng completely with fine root is higher than without lateral and fine root.As the various ginseng products are prepared by different methods, glutamic acid is cyclodehydrated into pyroglutamic acid differently and pyroglutamic acid.
出处
《吉林农业大学学报》
CAS
CSCD
1994年第2期1-8,共8页
Journal of Jilin Agricultural University
基金
国家自然科学基金
