Degradation of Ginsenosides in American Ginseng (Panax quinquefolium) Extracts during Microwave and Conventional Heating
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- 作者：Guixing Ren and Feng Chen
- 刊名：Journal of Agricultural and Food Chemistry
- 出版年：1999
- 出版时间：April 1999
- 年：1999
- 卷：47
- 期：4
- 页码：1501 - 1505
- 全文大小：55K
- 年卷期：v.47,no.4(April 1999)
- ISSN：1520-5118
文摘
The degradation of ginsenosides in American ginseng (Panax quinquefolium) extracts duringmicrowave and water (oil) bath heating (conventional heating) was investigated. Both the 50%ethanol-water extracts and the aqueous extracts were boiled in a modified laboratory microwaveoven and in a water (or oil) bath, respectively. The neutral ginsenosides (Rb1, Rc, Rd, and Re) andmalonyl ginsenosides (m-Rb1, m-Rc, and m-Rd) were determined by reverse-phase high-performanceliquid chromatography. The results showed that the degradation of ginsenosides in 50% ethanol-water extracts was a first-order reaction. The malonyl ginsenosides were much less stable than thecorresponding neutral ginsenosides, with the rate constant value of the malonyl ginsenosides being3-60 times that of the neutral ginsenosides. At the same temperature, the effect of microwaveheating on the degradation of ginsenosides was the same as that of conventional heating.Keywords: Panax quinquefolium; ginsenosides; degradation; heating; microwave