Study On The Processing Technology And Changes Of Main Components Of Rice Fried Ginseng

Objective:The preparation of new ginseng decoction pieces and the processing technology of rice fried ginseng were discussed.To study the relationship between appearance color and internal saponins and carbohydrate components of rice fried ginseng.The chemical constituents of ginsenosides in rice fried ginseng were identified and the transformation mechanism of the saponins in the processing of rice fried ginseng was discussed.Methods:1.Literature research:Refer to ancient books,pharmacopoeia and processing specifications of various places,search,consult and summarize modern literature through CNKI,Pubmed,Web of Science and other literature databases,and summarize the processing evolution,processing technology and effective ingredients of ginseng.2.Study on the processing technology of rice fried ginseng:The single factor method was combined with response surface method,and the comprehensive scores of rare ginsenoside content,prototype ginsenoside content,polysaccharide content,total sugar content,reducing sugar content and appearance traits were used as response values to optimize the processing parameters of rice fried ginseng.3.Correlation between ginsenosides content and color change:The contents of prototype ginsenosides（Re,Rg₁,Rd,Rb₁,Rc,Rb₂,Rb₃）and rare ginsenosides（20（S）-Rg₃,Rk₁,Rg₅）in samples with different processing time were determined by ultra-high performance liquid chromatography.The chromaticity values of different samples were measured by chromaticity meter,and the correlation between ginsenoside content and chromaticity values was analyzed by SPSS 24.0 software.4.Study on correlation between ginseng sugar content and color change:UV spectrophotometry was used to determine total sugar,polysaccharide and reducing sugar content in samples with different processing times,and SPSS 24.0 software was used to analyze the correlation between chroma value and carbohydrate content.5.Simulation processing study:UPLC-Q-Orbitrap-MS technology was used to collect and detect the negative ion mode,and the chemical composition before and after processing was compared;The chemical constituents of six kinds of ginsenosides（Re,Rg₁,Rb₁,Rc,Rb₂,Rb₃）after simulated processing were analyzed,and the cracking law of saponins components was preliminatively inferred.Results:1.Summarize and sort out the summary content of ginseng processing evolution,processing technology and effective ingredients.2.The optimal processing technology of rice fried ginseng was determined,which was as follows:the thickness of the slices was 2 mm,the processing temperature was 200℃,and the processing time was 3.5 min.3.During the stir-frying process of ginseng rice,the contents of seven prototype ginsenosides（Re,Rg₁,Rd,Rb₁,Rc,Rb₂,Rb₃）showed a gradual decline,while the contents of three rare ginsenosides（20（S）-Rg₃,Rk₁,Rg₅）showed a gradual increase.The results of correlation analysis between appearance chroma and ginsenosides showed that the seven prototype ginsenosides had extremely significant positive correlation with chroma value L^*and b^*,and extremely significant negative correlation with chroma value a^*.The three rare ginsenosides showed significant negative correlation with chroma values L^*and b^*,and extremely significant positive correlation with chroma values a^*.4.During the processing of rice fried ginseng,the polysaccharide content firstly increased and then decreased with the increase of processing time,the total sugar content firstly showed a stable trend and then a gradual decline trend with the increase of processing time,and the reducing sugar content firstly increased and then gradually decreased with the increase of processing time.The results of correlation analysis showed that total sugars and polysaccharides were positively correlated with L^*value and negatively correlated with a^*value.The total sugar,polysaccharide and reducing sugar were positively correlated with b^*value.5.A total of 20 ginsenosides were identified in rice fried ginseng by reference and comparison of standard products.The simulation results showed that PPT type ginsenosides Re and Rg₁ were transformed into PPT type rare ginsenosides by removing C-20 or C-6glycogroups.PPD ginsenosides Rb₁,Rb₂,Rb₃,Rd removed C-20 or C-3 glycosides and transformed into PPD rare ginsenosides.Conclusion:Through this experiment,the stable and feasible processing technology of fried rice ginseng was obtained.The appearance chroma of rice fried ginseng is correlated with the internal saponin and carbohydrate components.The changes of internal chemical components can be judged by the appearance chroma,which reflects the theory of TCM decoction piece identification.After ginseng was fried with rice,the original ginsenosides decreased and the rare ginsenosides increased,and the original ginsenosides were transformed into rare ginsenosides by simulated processing.